Tender pork, shiitake mushrooms and finely shredded cabbage in a spicy sauce. Cabbage is a great low carb alternative to noodles or rice.
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.
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.
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.
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.
Love the idea of sausages…I like them with bok choy too (which is, of course, a kind of cabbage!).
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
Thanks, Lucy!
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!!
Made this recipe last night and it was very good. Thank you.
Glad to hear it!
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 😉
If you use xanthan, don’t use more than about 1/2 tsp. YOu could also use cornstarch.
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!
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.
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!
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!
This sounds so good! We love cabbage here. I will probably make this next week.
Brilliant. Cabbage is a severely underused and under-appreciated veggie. And perfect in this recipe!
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.