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    Home » Gluten Free » Pork, Mushroom and Cabbage Stir-Fry – Low Carb and Gluten-Free

    Published: Oct 18, 2013 · Modified: May 2, 2017 by Carolyn

    Pork, Mushroom and Cabbage Stir-Fry – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    783 shares

    Tender pork, shiitake mushrooms and finely shredded cabbage in a spicy sauce. Cabbage is a great low carb alternative to noodles or rice.

    Low Carb Pork and Mushroom Stir Fry with Cabbage

    Cabbage is not one of those particularly inspirational vegetables.  It’s ubiquitous, it’s always there and it appears to be present in almost every cuisine in some form or other.  It’s a background noise vegetable, it’s one you just don’t consciously think about much.  I actually really love the stuff and yet I still don’t think to purchase it very often.  It’s either in the summer for slaw or in March for St. Paddy’s Day.  Other than that, it typically escapes my notice.  Poor ignored cabbage.  I really ought to pay you more attention.  I promise I will in the future.

    Spicy Pork and Mushroom Stir Fry with Cabbage

    Especially when it turns out that you are a great substitute for noodles or rice in Asian-inspired meals!  When stir-fried, you wilt just enough to have some crispness and you soak in the flavors of the sauce and other ingredients so well.  You also help bulk up the meal without a lot of carbs, making it far more satisfying that it would be without you.

     Nicely done, Cabbage.  Nicely done indeed.  You are welcome at my house any time.  Come again soon.
    Check out the recipe for Pork, Mushroom and Cabbage Stir-Fry at A Sweet Life Diabetes Magazine.
    Serves 6.  Each serving has 9.5 g of carbs and 4.2 g of fiber.  Total NET CARBS = 5.3 g.
    Pork, Mushroom and Cabbage Stir Fry
    783 shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Libby at ditchthecarbs.com says

      December 21, 2015 at 3:48 pm

      Hi Carolyn, this looks incredible. I have included it in my Best Low Carb Christmas Leftover Recipes roundup as it would be a great way to utilise all that leftover roast meat. Take care, Libby.

      Reply
    2. Candace @ Cabot says

      April 15, 2014 at 11:07 am

      Brilliant. Cabbage is a severely underused and under-appreciated veggie. And perfect in this recipe!

      Reply
    3. Anna says

      October 26, 2013 at 9:00 pm

      This sounds so good! We love cabbage here. I will probably make this next week.

      Reply
    4. Susan says

      October 20, 2013 at 11:17 am

      Looks wonderful! I used to cook a lot of Asian food pre-low carb, but I haven’t ventured back into it since. I am inspired! One question about Arrowroot starch. Is it different from Arrowroot flour? I checked nutrition data and the carb count for the flour (the only Arrowroot option there) was high – 113 gms/oz. Cornstarch – the more traditional thickener – is only 26. gms/oz. I know there are gluten-free cornstarches, so I’m wondering what the advantage to using Arrowroot may be. Thanks!

      Reply
      • Carolyn says

        October 20, 2013 at 12:34 pm

        I don’t think arrowroot starch and flour are the same. The arrowroot starch I use only has 7g of carbs per 1 tbsp. It’s like cornstarch.

        Reply
        • Susan says

          October 20, 2013 at 1:31 pm

          That would explain it. When I searched around I only found the flour or something called “powder,” which was also over 50 gms carb per teaspoon. Obviously I’m not yet finding the right! Thanks!

          Reply
          • Carolyn says

            October 20, 2013 at 3:01 pm

            I just found some “arrowroot starch/flour” from Bob’s Red Mill at Whole Foods. It has 28 g of carbs per 1/4 cup, which is exactly what I said…7 g per tbsp. I can’t figure out what it is you are seeing!

            Reply
    5. Gail says

      October 19, 2013 at 1:09 pm

      Yum!! Planning this for this week with some sale pork I scored. I don’t usually use arrowroot powder – any suggestions for a substitute since my small town grocery will not have it? I do have xanthum gum powder – do you think that would work? Thanks for all your wonderful recipes – made your pumpkin coconut bread this week for about the hundredth time 😉

      Reply
      • Carolyn says

        October 20, 2013 at 12:38 pm

        If you use xanthan, don’t use more than about 1/2 tsp. YOu could also use cornstarch.

        Reply
    6. Lesley says

      October 19, 2013 at 10:01 am

      Made this recipe last night and it was very good. Thank you.

      Reply
      • Carolyn says

        October 20, 2013 at 12:38 pm

        Glad to hear it!

        Reply
    7. Alice B says

      October 19, 2013 at 12:53 am

      Cabbage is my favorite vegetable. Thank you for a new recipe for it.

      I love it steamed with butter, s&p, and a bit of nutmeg, and that’s usually how I make it since I love it so.

      This variety sounds wonderful, Carolyn.

      Thank you!!

      Reply
    8. Lucy @ Bake Play Smile says

      October 18, 2013 at 6:32 pm

      Thanks for the great idea! I love cooking with cabbage, but sometimes run out of ideas and just revert to the same old recipes! So this will be a lovely change! xx

      Reply
      • Carolyn says

        October 18, 2013 at 7:49 pm

        Thanks, Lucy!

        Reply
    9. Kimberly says

      October 18, 2013 at 2:19 pm

      I just walked in from my corner grocery with a head of cabbage to make my standard quick meal, sliced up sausage fried with cabbage. I love the flavor of the cabbage when it gets to that just slightly charred point. However, this recipe may inspire me to eventually get more ambitious with my cabbage and try adding some sort of sauce. Thanks.

      Reply
      • Carolyn says

        October 18, 2013 at 3:28 pm

        Love the idea of sausages…I like them with bok choy too (which is, of course, a kind of cabbage!).

        Reply
    10. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

      October 18, 2013 at 12:15 pm

      I love cabbage. I just finished having a salad and wish I had a bowl of your stir-fry in front of me instead. It looks amazing.

      Reply

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