All the cabbage lovers find it bland to eat cabbage on a keto diet. My husband and I love cabbage, so I had to come up with a recipe to suit our taste buds. I made stir-fry cabbage with meat and served it with wasabi mayo, making it taste so rich. Cooking cabbage is a little tricky you have to pay attention to the “water evaporation” so, don’t cook it too much. It doesn’t only look good but also tastes good, and it’s difficult to stop at the second helping.
Keto Cabbage Stir-fry
Ingredients
- 1lb green cabbage
- 2oz. butter, divided or coconut oil
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tbsp white wine vinegar
- 2 garlic cloves, minced
Instructions
- Shred the cabbage finely using a sharp knife or a food processor.
- Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
- Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
- Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger. Sauté for a few minutes.
- Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Drizzle with sesame oil before serving.
- Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.
This dish keeps in the fridge for at least 1-2 days (though, I would recommend not take it to 2 days). You can also store it in the freezer for up to 2 months. Defrosting and reheating can make the cabbage free of its water so that the dish may be a bit more watery than freshly cooked. This does not affect the flavor of the dish.
This tasty and colorful keto stir-fry is not only easy to make but also amazingly tasty. This crunchy delight may become one of your favorite go-to recipes. Consider trying it tonight!
