Keto Indian cabbage stir-fry

Prepare to have your taste buds dance with joy. This keto dish has also been dubbed “crack slaw”—because it’s so delicious that it’s addictive! Putting an Indian spin on the recipe ups the ante even more by featuring the spice of curry and the freshness of cilantro. That wonderfulness aside, it also comes together in no time!
Prepare to have your taste buds dance with joy. This keto dish has also been dubbed “crack slaw”—because it’s so delicious that it’s addictive! Putting an Indian spin on the recipe ups the ante even more by featuring the spice of curry and the freshness of cilantro. That wonderfulness aside, it also comes together in no time!


4 servingservings
  • 123 lbs 750 g green cabbage
  • 513 oz. 150 g butter
  • 113 lbs 600 g ground pork or ground lamb
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon onion powder
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 1 tablespoon 1 tablespoon white wine vinegar
  • 1 tablespoon 1 tablespoon red curry paste
  • ½ ½ yellow onion, finely choppedyellow onions, finely chopped
  • 8 tablespoons 120 ml fresh cilantro
  • 1 cup 240 ml mayonnaise


Instructions are for 4 servings. Please modify as needed.

  1. Shred the cabbage with a knife or in a food processor as finely as possible.
  2. Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened, about 5-6 minutes.
  3. Add spices and vinegar. Sauté until fragrant. Place the cabbage in a bowl, and reserve.
  4. Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.
  5. Lower the heat a little and add the cabbage back to the pan. Stir until everything is warmed through.
  6. Finish seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving with a dollop of mayonnaise or sour cream.


If you like your curries with a little extra heat, add a diced-and-seeded jalapeno to the recipe!

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  1. Roberto Garcia
    I do not see GARLIC on the list of ingredients, but ask for it on the cooking instructions. Can you please advice?
  2. Dwayne Bordelon
    I second that. How much garlic?
  3. Mary
    When you say red curry paste, do you mean Thai red curry paste?
    Reply: #16
  4. Martin
    I think the onion powder is supposed to be garlic as onion is further down , just guessing thou
  5. Hilary
    My husband made this for my tea last night, and it was amazing. Highly recommend you try this and i am sure it will become one of your favourites. I will definitely make this again and again.
  6. Mame
    I love cabbage but I am finding all of the various 'crack slaw' recipes very bland and not worth the work in putting them together. I wonder if I am missing something...
  7. Carole
    I love cabbage as well, and have had good luck with it and my weight loss. If things seem bland, I'm going to up the spices....curry, for example, I always prefer a lot more of it than most recipes ask for. Same with other spices, garlic, and so on.
  8. Lisa Alexander
    Where do I insert the cup of mayo? Certainly not the dollup at the end is a cup.
  9. 1 comment removed
  10. Peter
    This recipe is missing ingredients! 1 tablespoon of red curry does not give this meal an indian flavour! The photo clearly has turmeric added (yellow), but there is no mention of this in the ingredient list. I added ground cumin, garam masala and turmeric to taste, as well red pepper flakes for some heat. And I agree with the comments above about the garlic and mayo... I think the mayo is for the dollop.
  11. Carol
    The 1 cup of mayonnaise is for 4 servings, so the dollop of mayo is 1/4 cup per serving, on top of the dish like the cilantro. I want to know if the writer of the recipe meant for garlic cloves to be used or is it garlic powder and how much? The way the recipe is written now, there is 1 tsp of onion powder and 1/2 fresh yellow onion. So how about that garlic? I agree that this needs to be a little spicier with more Thai red curry paste and perhaps some red pepper flakes along with some turmeric or cumin or coriander added in.
  12. Mats
    The recipe has some mistakes but if done correctly, it's delicious. This is my favourite keto meal so far. Instead of 1 tsp of onion powder, use 1 tsp GARLIC powder and continue to add the 1/2 fresh yellow onion. I use full fat sour cream instead of mayo. For 4 servings, it is 1/4 cup of sour cream or mayo per serving. I also add extra spices as I don't find it as flavourful without red pepper flakes and 1 tsp of turmeric for 4 servings. I add 2 extra tablespoons of curry paste as well even though it may skew the calorie/carb count a little.
  13. seema
    Can we have more indian keto meal recipes pls
  14. Kevin
    I have this recipe 5 stars but it needs some work to make it truly 5 stars. As others have mentioned in the comments, the recipe has small mistakes. But mainly, you won't get any Indian flavor with the small amount of curry paste and it doesn't taste very indian. You'll need to add ingredients like curry powder or whatever you'd like (and a lot of it) to give it actual indian flavor. Nevertheless, the recipe gives a GREAT (and versatile) place to start. Lot sense of great things can be done with this as a base.
  15. Tracie
    This recipe was a great start, but needs a lot of modification.

    I did steps 1-3 unchanged.

    Step 4 - melt the butter and brown the meat (I used beef) in the butter. Halfway through add 1/2 onion, diced.
    Once it's browned, add 4 cloves garlic, minced; 1 Tbsp fresh ginger root, grated; 1 tsp Garam Masala; 1 tsp cumin seed, ground; 1 tsp coriander seed, ground; 1 tsp hot paprika or sweet paprika, for color; 1/2 tsp Cardamom seed, ground, or 5 whole pods; 1/8 tsp ground cloves; 1/4 tsp cinnamon, ground. Sautee until fragrant, about a minute or two. Add the cabbage back in and stir to combine. heat through.

    Now at this point you have options. Mayonnaise is a terrible one. You could mix some heavy cream into the curry (my favorite option, easy plus it's authentic). You could mix in sour cream or full-fat greek yogurt. Better yet, you could mix the greek yogurt with grated cucumber and some chopped mint, and serve the curry with a side of the yogurt sauce (raita).

    If you want to use curry paste, Patak makes several great Indian versions, and they are available at my various grocery stores in NY state. I would use at least 4 tablespoons -- not a measly one.

  16. Tracie
    Patak makes a great line of Indian curry pastes. I would not use a Thai curry paste in this dish.
  17. Stacey
    We didn't read comments before making this. Probably should have. This was a bust. The butter overwhelmed any flavor realized from the curry paste. My husband made this without me home and he's not comfortable changing a low carb recipe, afraid that it'll mess me up. I tasted it and felt bad that he put effort into what basically tasted like a pork and cabbage sauteed in butter recipe.
    We were looking very forward to a different flavor for the cabbage. I "sold" him on this by pointing out it has curry paste and then it tasted nothing like curry. Big disappointment.

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