Low Carb Stir Fried Cabbage Recipes
LOW CARB STIR-FRIED CABBAGE
Make and share this Low Carb Stir-fried Cabbage recipe from Food.com.
Provided by Mercy
Categories Onions
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, heat butter until bubbly and hot; add celery; cook 1 minute.
- Add cabbage, pepper and onion.
- Continue frying until vegetables are tender-crisp (2 to 3 minutes).
- Add soy sauce and pepper.
- Stir well and cook 1 minute longer.
Nutrition Facts : Calories 114.7, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.1, Sodium 765.8, Carbohydrate 10, Fiber 3.3, Sugar 5.4, Protein 3.1
SUPER EASY STIR-FRIED CABBAGE
A very simple stir-fry dish. The reason for using only soya sauce for stir-frying cabbage is that it brings out the natural sweetness in the cabbage itself.
Provided by iken
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.4 g, Fat 3.5 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 269.9 mg, Sugar 3.7 g
LOW CARB CHINESE-STYLE CABBAGE
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
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
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