Low Carb Chinese Style Cabbage Recipes

LOW CARB CHINESE-STYLE CABBAGE

Low Carb Chinese-Style Cabbage image

This is a low carb version of stir-fry cabbage - it doesn't need to swim in a sweetened cornstarch sauce. It just requires vegetables, oil and seasonings and is an easily adaptable recipe using other vegetables you have on hand. We often have it with grilled pork.

Provided by One Happy Woman

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 head green cabbage
1 chopped yellow onion
1/3 cup chopped scallion
1/2 lb brown button mushroom
3 garlic cloves
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons rice wine vinegar
3 tablespoons roasted sesame oil
2 teaspoons Splenda sugar substitute
1 bunch fresh cilantro, with stems
2 teaspoons lemon pepper

Steps:

Shred the cabbage, chop the onion, slice the mushrooms and the garlic.
Chop the cliantro leaves and set about 1/3 of the leaves aside with the chopped scallions.
Chop the cilantro stems and add to the bulk of the chopped leaves.
Heat vegetable oil in a large saute pan or wok, on medium high heat.
Add the vegetables and stir until they just start to brown, then lower the heat, continuing to stir until vegetables just tender.
Add the chopped cilantro leaves and stems.
Add the Splenda, lemon pepper, soy sauce and sesame oil and stir until all heated through.
Remove from heat and serve garnished with the reserved chopped cilantro leaf and chopped scallion mixture.
Options:.
Other additions: fresh pea pods, sliced celery, sliced red or green bell pepper.
Red pepper flakes or chile oil may be added if you like it fiery.
You may make a main dish out of this by mixing it with stir-fried chicken or pork.

Nutrition Facts : Calories 247.3, Fat 17.6, SaturatedFat 2.4, Sodium 1055.2, Carbohydrate 19.9, Fiber 6.8, Sugar 10.8, Protein 7.6

ASIAN PORK AND CABBAGE (LOW CARB)

Asian Pork and Cabbage (Low Carb) image

You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).

Provided by evewitch

Categories One Dish Meal

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless pork loin
1/2 head cabbage
1 small onion
3 -4 tablespoons peanut oil
1 tablespoon black bean sauce
1 -2 tablespoon garlic and red chile paste

Steps:

Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.

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