Keto blue cheese cabbage stir-fry

Keto blue cheese cabbage stir-fry

This French twist on our favorite slaw will be your newest FAVORITE thing. This one comes together fast, so file it under, "I'm just going to whip something up."

Keto blue cheese cabbage stir-fry

This French twist on our favorite slaw will be your newest FAVORITE thing. This one comes together fast, so file it under, "I'm just going to whip something up."
4 servingservings


  • 1½ lbs 650 g green cabbage
  • 5 oz. 150 g butter
  • 1½ lbs 650 g ground beef
  • 1 tsp 1 tsp salt
  • 1 tsp 1 tsp onion powder
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tsp 2 tsp dried thyme
  • 1 tbsp 1 tbsp white wine vinegar
  • 1 cup 225 ml heavy whipping cream
  • 5 oz. 150 g blue cheese
  • ½ cup 125 ml fresh parsley, chopped


Instructions are for 4 servings. Please modify as needed.

  1. Shred the cabbage as finely as possible, either with a knife or in a food processor.
  2. Fry the cabbage over medium-high heat in roughly half of the butter in a large frying pan or wok. Be careful not to let the cabbage turn brown. You only want it to soften.
  3. Add spices and vinegar. Stir and fry for a few more minutes. Reserve sautéed cabbage in a bowl.
  4. Melt the remaining butter in the same pan. Add the meat and fry until the meat is cooked through, and most of the juices have evaporated.
  5. Lower the heat a little and add the cheese. Stir until the cheese has melted.
  6. Add the heavy cream and let simmer for a few more minutes. Add the cabbage, and stir until everything is evenly hot.
  7. Season with salt and pepper to taste. Chop parsley and place on top before serving.


Crack slaw is delicious reheated. Make extra and enjoy for lunch or even dinner, two nights in a row! Yes, it's that good.

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  1. carol
    Just had this for tea, delicious. I had no cream so used some sour cream mixed with the top of milk (raw)
  2. Nancee
    I made this for dinner tonight and it was delicious. My husband loved it too. I followed the recipe exactly and it was very quick and easy. I'll be making this again for sure.
  3. Patti
    Delicious!! I didn't have wine vinegar, so I used apple cider vinegar. Also didn't have blue cheese (and don't care much for it), so I used feta cheese!! Wow!!! Can't wait to make it again!!
  4. Luke
    I've always found the idea of blue cheese to be a bit repulsive but after successfully chowing down on brussel sprouts and olives thanks to dietdoctor, I thought I would give this a whirl. It was spectacular, excellent blend of flavours and am looking forward to cooking it again.
  5. Sharon
    I can't visualise 120ml fresh parsley. A container full of fresh parsley weighs 50gr. 120gr sounds like it's going overboard.

    How much did others use, pls?

    Reply: #6
  6. candace
    In US measurements, it's 8 tbsp for 4 servings. A tablespoon, for me, is about a thumb-size portion:

    I eyeball parsley, usually, since it's a rather mild flavor. I grab a pinch using my pointer and middle finger with my thumb. i hope that is somewhat helpful.

  7. candace
    I'm really tempted to try this with ground chicken and adding buffalo sauce, as well. Mmm like hot wings in a bowl!
    Reply: #8
  8. Jessica
    I used buffalo sauce instead of the vinegar. Soooo good! Highly recommend.
  9. Jacolyn
    I LOVE
    LOVE this recipe!!!
    I make it all the time. So satifying and flavorful!
  10. Exokoi
    You're mixing volume with weight. It's 1/2c (approx 125 ml) - forget grams!!
  11. Bonnie
    I was so looking forward to this, but didn’t like it. The thyme with blue cheese didn’t work well together, for me. I might try Basel and chives, or perhaps coriander.
  12. Jarilyb Jurgens
    Is this recipe 10 grams per serving?
    Reply: #13
  13. Kristin Parker Team Diet Doctor
    Carb counts and nutrition information are always listed per serving on our recipes.
  14. Susan Rice
    This is so good! My husband also liked it. Next time I might do a bit less thyme.
  15. Cathy
    Love this recipe!

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