Keto Cabbage Stir Fry Recipe

Learn how to make this homemade keto cabbage stir fry that's ready in under 30 minutes! This best easy low-carb recipe features crisp-tender cabbage, savory protein, and an umami-packed sauce without the carbs. Perfect for quick weeknight meals when you're craving Asian flavors without breaking your keto macros.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

10 mins

Serves:

4 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g green cabbage, thinly sliced</li><li class="ingredients-single-item">400g boneless chicken thighs, thinly sliced (or beef strips, pork, or firm tofu)</li><li class="ingredients-single-item">3 tbsp sesame oil, divided</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp grated fresh ginger</li><li class="ingredients-single-item">3 tbsp tamari sauce (or coconut aminos)</li><li class="ingredients-single-item">1 tbsp rice vinegar</li><li class="ingredients-single-item">2 tsp erythritol or monk fruit sweetener</li><li class="ingredients-single-item">1 tsp chili flakes (optional)</li><li class="ingredients-single-item">4 spring onions, sliced</li><li class="ingredients-single-item">2 tbsp sesame seeds</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

🥑 Fat:

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🍞 Carbohydrates:

🍭 Sugar:

🍗 Protein:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large wok or deep frying pan</li><li class="equipment-single-item">Sharp chef's knife</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare all ingredients before beginning - this stir fry cooks quickly! Slice your cabbage into thin strips about 1cm wide, cut your protein into even thin pieces, and have all sauce ingredients measured and ready. This mise en place ensures you won't overcook anything while searching for ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small bowl, whisk together the tamari sauce, rice vinegar, sweetener, and chili flakes if using. Set aside. The sweetener helps balance the saltiness of the tamari without adding carbs as traditional sugar would.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat 1.5 tablespoons of sesame oil in your wok or large frying pan over high heat until it begins to shimmer. Add your protein of choice and season with a pinch of salt and pepper. Cook for 3-4 minutes until golden on the outside and just cooked through. Remove from the pan and set aside, keeping warm.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the remaining sesame oil to the same pan. Add garlic and ginger, stirring constantly for about 30 seconds until fragrant but not burned. Garlic burns quickly, so keep it moving to release its flavor without developing bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sliced cabbage to the pan in batches if necessary - don't overcrowd. Stir-fry for 4-5 minutes until the cabbage begins to soften but still maintains some crispness. The cabbage will reduce in volume as it cooks and releases moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return the cooked protein to the pan with the cabbage. Pour in the prepared sauce and toss everything together to coat evenly. Cook for an additional 1-2 minutes to allow the sauce to thicken slightly and cling to the ingredients. The cabbage should be tender-crisp, not mushy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and stir in half of the spring onions. Taste and adjust seasoning if necessary. The stir fry should have a perfect balance of savory, slightly sweet, and umami flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve immediately, garnished with remaining spring onions and a generous sprinkle of sesame seeds. For extra presentation points, serve in warmed bowls to keep your stir fry hot longer. Enjoy as is for a complete keto meal!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Keto Cabbage Stir Fry Recipe?

This low-carb stir fry combines thinly sliced green cabbage, protein (chicken, beef, pork, or tofu), sesame oil, garlic, ginger, tamari or coconut aminos, rice vinegar, keto sweetener, chili flakes, spring onions, and sesame seeds for an Asian-inspired meal that's keto-friendly.

How to cook Keto Cabbage Stir Fry Recipe at home?

Learn how to cook Keto Cabbage Stir Fry Recipe by first preparing all ingredients (slice cabbage, cut protein, mix sauce). Heat sesame oil in a wok, cook your protein until golden, remove. Sauté garlic and ginger, add cabbage until tender-crisp. Return protein, add sauce, toss to coat, then garnish with spring onions and sesame seeds.

Can I make this cabbage stir fry vegetarian or vegan?

Absolutely! Replace the animal protein with firm tofu, tempeh, or seitan for a vegetarian/vegan version. Press the tofu well before cooking to remove excess moisture, and consider marinating it first in some tamari and sesame oil to enhance flavour. All other ingredients are plant-based.

Why is cabbage an excellent choice for keto-friendly stir fries?

Cabbage is perfect for keto diets because it's low in carbs (approximately 3g net carbs per 100g) yet high in fibre and nutrients. It absorbs flavours beautifully, maintains a satisfying crunch when properly cooked, and provides volume and satiety without adding significant carbs to your meal.

How can I store and reheat leftover stir fry without making the cabbage soggy?

Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. When reheating, use high heat in a wok or frying pan rather than a microwave. This quick high-heat method will help maintain the cabbage's texture while thoroughly warming the dish.

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