Keto Egg Roll in a Bowl (Crack Slaw) (2024)

June 19, 2016

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Keto egg roll in a bowl has been an all-time favorite dish of mine since embarking on a ketogenic lifestyle. It’s crazy popular in the low carb, paleo, and whole 30 circles for several reasons: it’s quick, it’s easy, and it captures the delightful essence of an egg roll without all the garbage added. In fact, it's so beloved in the low carb community, many people refer to it as "crack slaw". That alone should tell you how addicting this meal is!

Don't forget to PIN it for later! ?

If you’re wondering what the flavor of the dish is like, it’s as if the tasty filling was scooped out of an egg roll and delivered in a bowl while the greasy wrapper is tossed aside.

Instead of deconstructing an egg roll and working backward to pick out the part that is low carb friendly (I’m looking at you pizza-topping-picker-offer), pick up a few things from the grocery store.

It will be worth it, don’t worry.

The Egg Roll in a Bowl (aka Crack Slaw) Recipe

You’ll need a head of cabbage (yes, you can have cabbage on a keto diet), half an onion, a clove of garlic, coconut aminos (you can also use liquid aminos or soy sauce), ground ginger, chicken broth, a couple green onion stalks, and a pound of ground pork.

If you’d like to shoot for an authentic Asian flavor profile, you could also score some sesame oil while you’re out and about.

I’ve made it without sesame oil plenty of times, and it’s still a hit, so feel free to use whatever you have on hand and trust that it will always be delicious.

Brown your ground pork in a large pan or wok and cut your low carb cabbage and onion into long strands while the meat is cooking.

You can use a knife, but the easiest way I have found to cut an entire head of cabbage and onions into threads is using a spiralizer. I am a huge fan of The Inspiralizer and couldn’t recommend it more; that thing is an animal! Noodley head of keto cabbage in seconds flat! Not a single tear shed cutting an onion! I’m so hooked and it's perfect for making "crack slaw".

To finish off your keto egg roll in a bowl, add a bit of oil to the pan with your pork and throw the onions in.

Mix minced garlic and ground ginger into the soy sauce or liquid aminos, then add to the pan once the onions have caramelized.

Add the cabbage to the mix and begin tossing the ingredients together.

Drizzle the chicken broth over the cabbage leaves and frequently stir for a few minutes.

Garnish with green onion and voila! A keto egg roll in a bowl!

↓ Watch the Keto Egg Roll in a Bowl Recipe Video! ↓

📖 Recipe

Keto Egg Roll in a Bowl (Crack Slaw) (6)

Keto Egg Roll in a Bowl [Recipe]

This egg roll in a bowl tastes just like the real thing without the oily wrapper!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Main Course, One pot meal, Side Dish

Cuisine: American, Asian

Servings: 6 Servings

Serving Size: 259 g (⅙th of recipe)

Net Carbs: 7.1g

Author: Tasha

Ingredients

1 pound ground pork
1 head cabbage medium, thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce or liquid aminos
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion

Instructions

Brown ground pork in a large pan or wok over medium heat.
Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.

Notes

Serving Size = ⅙th of Recipe or ~1 cup (259g)

Note: the variation in volumetric serving sizes can be substantial due to differences in cooking times (longer cook times reduce total volume) and ingredient size/preparation. As result the listed serving sizes are an approximation and may differ.

NET CARBS = 7.05g per serving (⅙th of recipe)

Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation.Click herefor more detailed nutrition information.

Nutrition

Nutrition Facts

Keto Egg Roll in a Bowl [Recipe]

Serving Size

259 g (⅙th of recipe)

Amount per Serving

Calories

297.7

% Daily Value*

Fat

18.7

Sodium

690.4

Potassium

589.86

Carbohydrates

10.8

Fiber

3.73

Sugar

5.45

Protein

23.5

Net Carbs

7.1

* Percent Daily Values are based on a 2000 calorie diet.

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Tasha

Hi, I'm Tasha–nutritionist, recipe developer, and multi-published cookbook author.

« Tomatillo Pico de Gallo [Recipe]

Reader Interactions

Comments

Katrin says
June 26, 2016 at 8:09 am

It's the most unassuming dishes that taste the best 🙂 This will definitely have to be tried out. I've gone off bread a long time ago... Thanks for sharing!
Reply
- Lacie says
  May 10, 2018 at 6:54 pm
  
  For the nutrition info what is a serving size? Trying to track my macros so every little bit counts
  Reply
  - Mahua Cavanagh says
    July 04, 2018 at 4:39 am
    
    I would also like to know how much a serving size is, even a rough estimate.
    Reply
    - Andrea says
      August 05, 2018 at 4:34 pm
      
      It depends on how much cabbage you use. All you need to do is measure what you end up with and then divide it by 6 servings to get the serving size.
      Reply
- Bobby says
  February 21, 2019 at 3:57 pm
  
  I love this recipe!
  My only modification is I brown the onion first because when I added it as directed it wouldn't brown up in the pan with the pork, though I was using a flat pan instead of a preferred wok.
  I also added a bit of hot sauce in place of any added salt.
  Thanks!
  Reply
Heather says
August 10, 2016 at 6:14 pm

Wooooooooowwww yummy! Definitely don't forgo the sesame oil it is so delicious!
Reply
- Sudsn says
  May 10, 2018 at 10:27 am
  
  I I am new at doing Tito's I do not understand how many fat grams protein and carbs are in this recipe even though you gave us a list of it is it the 10 grams of carbs or is it other one for a daily use I would appreciate it if you would help me
  Reply
janis says
September 06, 2016 at 2:38 pm

I thought yeah right. Well...............shame on me. This is fabulous. Soooo good. Definitely use the sesame oil. Thank you so much Tasha!
Reply
Heather says
September 07, 2016 at 12:26 pm

We have made this every week since trying it! Hubby loves it too!
Reply
Kerri says
September 07, 2016 at 5:48 pm

I made as written, except no chicken broth. I didn't have any. This is AMAZING!!! It's so filling. Thank you!
Reply
Lis says
September 13, 2016 at 4:38 pm

Which spirializer blade did you use?
See Also
Creamy Tuscan Chicken (LOW CARB)Bacon and Brussels Sprouts with Pasta Greek Lemon Chicken Skewers with Tzatziki Sauce Stuffed Portobello Mushrooms (30 Minutes!) - Wholesome Yum
Reply
- Tasha says
  September 15, 2016 at 6:16 pm
  
  I used blade B, the one for "fettuccine" noodles. I think any of them would work though!
  Reply
Deb says
September 14, 2016 at 7:24 pm

I really want to read your post but the social media tool bar on the left side is covering too much.
Reply
- Tasha says
  September 15, 2016 at 6:14 pm
  
  Thanks for letting me know. I'm going to remove my sidebar, I think that will help.
  Reply
AngelErin says
September 15, 2016 at 4:57 pm

Is this really keto friendly with those sugars? Just wondering since I'm just starting.
Reply
- Tasha says
  September 15, 2016 at 6:06 pm
  
  Yes, totally keto friendly!
  Reply
  - Erin Adele says
    February 25, 2018 at 9:52 am
    
    Hey Tasha! It says 10 g per serving, why did you put 4 g of net carbs? Am i supposed to calculate something?
    Reply
    - Tasha Metcalf says
      February 26, 2018 at 11:10 am
      
      Hey Erin,
      I switched over to a new recipe plugin and nutrition label format and it only lets me pick one option for the number of servings. Before, I had multiple options (like 6-8 servings) and broke the nutrition info into smaller serving sizes and the larger serving sizes. The 4 net carbs comment was in reference to the smaller serving size listed in my previous table. Since I only have one option now, I went with the most conservative choice.
      You’re right though! My new label the updated net carb count. Hope that helps! Sorry for the confusion.
      Reply
Maria says
September 16, 2016 at 7:59 pm

I make this recipe at least once a week. Love, love, love it. (What's with the 'read previous post' with included comment pop-up from the right side of the screen? It's annoying and I can't get rid of it. I have to scroll the information I want to read above and past it).
Reply
Amber says
September 27, 2016 at 6:50 pm

What if i subbed chicken breast?
Reply
- Tasha says
  September 27, 2016 at 8:25 pm
  
  That would work great!
  Reply
Robin says
October 01, 2016 at 8:26 am

Is ground ginger a powdered product? I have fresh, but not ground...looks amazing!
Reply
- Tasha says
  October 01, 2016 at 8:58 am
  
  I used a powdered product, but fresh ginger is AWESOME! You can sub it out no problem!
  Reply
- Curt says
  December 17, 2018 at 11:22 am
  
  If you keep your ginger root in the freezer it grates into a fine powder quite nicely.
  Reply
Rhea says
October 22, 2016 at 7:16 am

Maybe it's because I didn't use sesame oil but I gelt like it's not very flavorful. 😐 and I was very excited about this dish. Next time I will try the sesame oil.
Reply
Sandra says
October 22, 2016 at 8:48 pm

My spouse and i have been very ecstatic Edward managed to round up his homework from your precious recommendations he was given through the web site. It's not at all simplistic just to always be giving away steps that many the rest might have been trying to sell. We do understand we have you to give thanks to because of that. Most of the explanations you've made, the straightforward site menu, the friendships you will make it possible to engender - it's got many superb, and it's really assisting our son and our family do think this matter is entertaining, and that's especially essential. Thanks for the whole lot!
Reply
Lucy says
October 31, 2016 at 12:44 pm

Really easy to throw together and the flavors were spot on. Be sure to use the sesame oil! You can tell the moment you add it that it's going to be delicious by the way it smells.
I don't have a spiralizer, so I just sliced the cabbage and onion thin. Who knew how much I like cabbage?
I didn't make the full recipe. I divided the recipe and just made enough for lunch. This is my new favorite recipe. I'm trying the Shredded Chicken Chili for dinner though so it may have competition. Found you through a post on Reddit.com.
Reply
Amanda says
November 28, 2016 at 9:27 am

Hello!
Is it possible there was an input error in the Nutrition Facts? I show that 1/6th of a pound of ground pork would have closer to 20g protein, plus whatever traces are in the remainder of the ingredients. Just don't want you selling yourself short! 🙂
Reply
Julie says
December 09, 2016 at 2:55 am

Looks great! Do you think leftovers would be suitable to freeze?
Reply
- Renate' says
  March 24, 2018 at 9:36 am
  
  I froze it in freezer bags. Just thawed it out yesterday. It was even better!
  Reply
Molly Kate McGinn says
December 16, 2016 at 9:39 pm

I'd really like to know too if this can be frozen... I live alone and I'm a small woman, I have to be careful not to end up eating more than one serving of delicious foods.
Reply
Janelle says
January 05, 2017 at 8:06 am

Could you tell me roughly how much your head of cabbage made? In cups, maybe? I have a massive cabbage that I'm sure is too big, and I'm trying to be precise about macros right now. 🙂
Reply
Joanna says
January 16, 2017 at 1:17 pm

Made this today, just great! Thanks so much!
Reply
Shauna says
February 04, 2017 at 8:06 am

Is one serving about 1 cup?
Reply
Brianna says
March 14, 2017 at 5:30 pm

Instead of thinly slicing cabbage, we used store bought Cole slaw mix. Worked great!! This recipe is yummy. It hit the spot!
Reply
Adrianne says
March 26, 2017 at 12:25 pm

Just started Keto and this was a smashing success! I added thin strips of carrots for a bit more color and it was delish!💜
Reply
Erik says
March 27, 2017 at 1:49 pm

We both liked it but we're left scratching our heads about a full head of cabbage. We used a head of napa and it was way to much. Can' you quantify it in cups?
Reply
- Jen says
  January 03, 2018 at 4:05 pm
  
  I had this problem as well. I'm guessing it must be a very small cabbage, like 4-5 inches. We get huge cabbages so I changed my recipe to use half a head. If you watch the video I'm guessing it's about 4-5 cups of cabbage.
  Reply
- Carole says
  April 14, 2018 at 4:55 pm
  
  Just made it with half a head of cabbage - it was excellent. Highly recommend the sesame oil - wouldn't taste as good without it!
  Reply
Hilma says
April 03, 2017 at 11:35 pm

Looks delish,this will at my lunch table tomorrow
Reply
Hilma says
April 03, 2017 at 11:36 pm

I might add 8 cashews and some water chestnuts
Reply
Ali says
April 23, 2017 at 4:53 pm

This was wonderful! Added water chestnuts and topped with sesame seeds and hot sauce. Everyone enjoyed it!
Reply
KB says
April 23, 2017 at 7:54 pm

I thought I was the only one who only ate the inside of an eggroll (much to the disappointment of my Asian mother)! I have a spiralizer that I use all the time (with zucchini, potatoes, etc.), but I have never used it with cabbage. And honestly, I am having a hard time picturing the logistics of putting cabbage through a spiralizer. Can you describe the best way to do that?
Reply
- Tasha says
  May 03, 2017 at 10:40 pm
  
  I use the Inspiralizer; it locks down to the countertop and extends out pretty far so you can use it on larger veggies. Here's a youtube video demonstration: https://www.youtube.com/watch?v=UcUPKnr6eZQ
  Reply
bernadette oconnell says
May 02, 2017 at 7:49 am

where is all the sodium coming from. 1 serving over 1000mg or is this for the whole dish
Reply
- Shirley says
  April 17, 2018 at 7:27 pm
  
  Soy sauce has lots of sodium.
  Reply
Gena Hall says
May 07, 2017 at 9:21 am

Just made this, so flipping good. I used bagged coleslaw mix with carrots in it. Worked great. Tasted just before serving. I missed the peanuty flavor I taste from frying the wrapper. So I added 1heaping teaspoon of peanut butter. THERE IT WAS!! Amazing. Thanks for this recipe and I started following your posts
Reply
- Terrence says
  September 06, 2018 at 11:29 am
  
  Great suggestion thank you.
  Reply
Julie says
May 08, 2017 at 4:45 pm

I did triple the garlic and ginger. I also added some extra soy sauce and chicken broth. I added a little over 1/4 cup of Erythritol. I cooked it for way longer longer than 3 minutes. It was good with the additions.
Reply
Anne says
May 27, 2017 at 2:22 pm

This is our favorite keto recipe by far! You rock! I use ground chicken breast instead of sausage (makes a huge difference on calories), and add a bit of rice wine vinegar. We use this to make lettuce wraps. I make a double recipe so we have plenty of leftovers! We can't get enough of this! Sesame oil = essential!
Reply
ruth says
June 01, 2017 at 3:37 pm

i would like something sweet on top, any suggestions. I feel like I am missing the sweet and sour sauce. Otherwise it is very good.
Reply
- Amy says
  February 13, 2018 at 7:07 pm
  
  I made a keto Thai sweet chile sauce (because that's what we always dip eggrolls in) and drizzled that on top. Yummy! I used fiber syrup (I have FiberYum), a squirt of sriracha, and some rice vinegar. We thought it perfectly complemented the dish!
  Reply
Anne says
June 01, 2017 at 6:10 pm

P.S. I had never thought about using my spiralizer for onions...totally for the win!!! Thank you for the idea!
Reply
Jennifer says
See Also
Chicken Pad Thai {with Cashew Butter} | Shuangy's Kitchensink
June 14, 2017 at 7:23 pm

Can you possibly say approx. how large your cabbage was? I know it cools down, but I feel like mine must have been huge! I weighed it out (after slicing) to about 750g and even using a fairly large/deep skillet, I couldn't fit it all. I could've added more after letting the first bit cook down but didn't want to muck around with some of it being unseasoned and whatnot.
Reply
- Jennifer says
  June 14, 2017 at 7:24 pm
  
  Edit* COOKS down 😉 Not cools!
  Reply
Sue says
June 27, 2017 at 4:45 pm

Made this tonight. Spot on! Added carrots and some red pepper flakes! Yum! A keeper.
Reply
Heinrich Rimmler says
July 09, 2017 at 3:15 pm

Very tasty recipe, thank you for sharing. I topped the egg roll bowl with several over easy butter fried eggs. Great combination.
Reply
Lauren says
July 10, 2017 at 11:40 am

I made this for the first time last week exactly as is, except I didn't use a whole head of cabbage because it seemed like too much once I cut it up (it wouldn't have been). I really liked it and it helped my Chinese food cravings a lot! I found it too salty, though, between the soy sauce and the chicken broth...and I am a salt-aholoic. I've already made it a second time with reduced sodium soy sauce and it is even better. The second time I also added some chopped celery with the onions, and put them in while the meat was still browning to save some time. A bag of shredded cabbage (like for a cole slaw) made this super fast and easy to clean up. The leftovers are great! Thanks for this great recipe!
Reply
Treena says
July 18, 2017 at 7:03 pm

I just found your recipe and made it tonight. so so good. and yeah, dont skip out on the sesame oil.
Reply
Lisa says
August 07, 2017 at 4:31 pm

Wow! This dish is stupid good! Used a mandolin to grate the cabbage, added the sesame oil and freshly grated ginger. Amazing!
Reply
Melissa says
August 13, 2017 at 9:16 pm

I use ground turkey instead of sausage and in place of the soy sauce and chicken broth I use pickle juice! So good ? I've added cayenne pepper a few times too when I want to kick it up a bit!
Reply
- Tasha Metcalf says
  August 16, 2017 at 9:29 am
  
  Melissa, you beautiful genius! Everyone LOVES pickle juice but I've never even thought of cooking with it. What an awesome idea! You've inspired me to try it out! <3
  Reply
Amanda says
August 15, 2017 at 5:49 pm

Oh my goodness this was so good!! We used seasame oil, 4 cloves of garlic and fresh ginger 🙂 we will be trying more of your dishes as this one was such a success!
Reply
Emma says
August 17, 2017 at 11:56 am

Also curious if this freezes well. Thanks for the recipe!!! Topped with salt and pepper cashews and sesame seeds as well. Such a generous serve and tasty, so I'd love if it froze well!! ☺️
Reply
- Tasha Metcalf says
  August 17, 2017 at 1:54 pm
  
  I really should test freezing it so I can report back. Has anyone tried freezing this? THE PEOPLE NEED TO KNOW!
  Reply
Linda Dugger says
August 22, 2017 at 12:20 pm

Anyone ever try this in the crockpot?
Reply
Iona says
August 28, 2017 at 11:19 am

This was yummy! I added some chipotle chilli flakes too and it was delish!
Reply
Amber says
August 30, 2017 at 5:50 pm

I was wondering if this is still good cold. I started a pretty busy job recently, and I'm looking to prepare dishes that I can just grab at work and dishes my fiance doesn't always have to heat up to eat.
Reply
- Tasha Metcalf says
  August 30, 2017 at 5:55 pm
  
  Good question, Amber! I haven't tried it cold myself, but perhaps someone else has! Anyone tried this recipe as leftovers without reheating?
  Reply
Gina says
September 15, 2017 at 11:48 am

Learning to cook low carb and low Vitamin K has been a challenge.
I subbed crisp cooked spaghetti squash for the cabbage, it works! Cook the halved seeded squash in the microwave cut side down until the strings just start to separate, mine took about 5 minutes. Scoop the squash and continue with the recipe. Yum!
Reply
- Tasha Metcalf says
  September 15, 2017 at 6:22 pm
  
  Ooh, that does sound challenging! Have you poked around the USDA nutrient database lists at all? Maybe it would help since you can apply search filters based around whichever vitamins/nutrients you choose. Just thinking of ways to help you brainstorm ingredient choices that would fit with your dietary restrictions. It's a totally free tool and might be of interest! You can even export your results into a spreadsheet for future use, etc. https://ndb.nal.usda.gov/ndb/nutrients/index
  I like your recipe idea too; what a great suggestion, Gina. Spaghetti squash is really tasty!
  Reply
Christy says
September 18, 2017 at 8:13 pm

This was amazing tasted great and super easy, thank you
Reply
Laurie says
September 29, 2017 at 5:50 pm

We just had this for dinner. I did not make any changes to the recipe. Really easy and very good.
Reply
- Tasha Metcalf says
  September 29, 2017 at 6:39 pm
  
  So glad you liked it! Thanks for leaving feedback on the recipe, Laurie! 🙂
  Reply
kari says
October 04, 2017 at 10:16 pm

Tried this tonight but all we could taste was the soy! is 1/4 cup liquid aminos really correct? It is SO salty. I will make it again but probably only do like 2 tablespoons next time.
Reply
Paige says
October 16, 2017 at 4:50 pm

I am new to me to and don't understand how you got 4 net carbs...i count 6. Can you explain/help? Thx
Reply
- Tasha Metcalf says
  October 16, 2017 at 9:13 pm
  
  Hey Paige! I just switched over to a new recipe plugin and nutrition label format (like 2 days ago, super recent!) and it only lets me pick one option for the number of servings. Before, I had multiple options like 6-8 servings and broke the nutrition info into smaller serving sizes. The 4 net carbs was in reference to the smaller serving size listed in my previous table. Since I only have one option now, I went with the most conservative choice.
  You're right though! My new label reflects a 6g net carb count.
  Reply
Angie says
October 22, 2017 at 1:34 pm

My husband and I just started the Ketogenic diet and looking for things to make. My husband who doesn't like cabbage loved this!! I'm going to try making it again this week but using shrimp instead.
Reply
- Tasha Metcalf says
  October 22, 2017 at 1:37 pm
  
  Awesome! Glad you guys liked it! Let me know how it is with shrimp, that sounds fantastic. <3
  Reply
Darlene says
January 17, 2018 at 8:41 am

Has anyone tried this with ground beef? Does it alter the flavor?
Reply
Jennifer says
February 07, 2018 at 5:02 pm

This recipe is so good. I used coleslaw mix instead of a head of cabbage and it tasted amazing. My 6 and 9 year old daughters said it was 'the best!'.
Reply
- Tasha Metcalf says
  February 12, 2018 at 8:09 pm
  
  Yay! I love when the kids enjoy recipes, it's like the ultimate gold star. 🙂
  Reply
Lee says
February 14, 2018 at 9:08 pm

Made this tonight for dinner and both my husband and I loved it! Definitely use the sesame oil. I'm thinking of trying it with shrimp next time to make it lent friendly. Loved the flavors and can't wait to try more of your recipe's.
Reply
Joy says
February 18, 2018 at 7:01 pm

Delicious! Used ground chicken and added 1 teaspoon of Penzey's Vietnamese cinnamon. OMG. So good!
Reply
Tricia says
February 20, 2018 at 5:28 pm

Excited to make this soon! I just started keto and have a question about the sugars listed. I thought sugar isn't allowed on keto?
Reply
stephanie says
March 05, 2018 at 9:44 am

what exactly is the serving though once its cooked? Do you eat a cup of it, half cup, or another?
Reply
mary Hendricks says
March 06, 2018 at 5:01 am

Saw this recipe and will make it this week, only thing is what is serving size??? Is it 1/2 cup, 1 cup
or what??? I'm new to this low carb keto thing and want to be sure I am doing everything right. Thank you
Reply
- Christine says
  July 27, 2019 at 9:37 pm
  
  How much is in a serving?
  Reply
mary Hendricks says
March 06, 2018 at 5:05 am

I am new to this so I would like very much to know serving size of this dish? Is it for half cup serving or one cup serving? I am very interested in doing this low carb, Keto eating life style and
want to make sure I am doing everything right. Your response is most helpful.
Thank you
Reply
- Anonymous says
  March 08, 2018 at 3:18 pm
  
  Was wondering the same thing.
  Reply
- Lulu says
  March 21, 2018 at 5:54 pm
  
  My friend just weighted it out. We got 5.6 ounces per serving. Was delicious.
  Reply
Marisa says
March 21, 2018 at 7:20 am

What is the approximate serving size for this dish? Cant wait to make this for my family tonight!
Reply
SJ says
April 09, 2018 at 10:07 pm

eggroll in a bowl? more like SOY SAUCE in a bowl!!! 1/4 cup of soy sauce was GROSS!!!!!!!!!! SO SALTY! NEVER AGAIN.
Reply
Shirley says
April 17, 2018 at 7:29 pm

I am curious about the green onions. Did you use just the green part or the entire green onion?
Reply
- Tasha Metcalf says
  September 13, 2019 at 11:55 am
  
  Just the green part!
  Reply
Heather says
April 22, 2018 at 12:32 pm

This was soooo delicious. I made extras and can’t wait to eat it again and again! I personally love garlic so I added a bit more to it. And like everyone else said. Do not skip on the sesame oil!
Reply
Donna says
April 22, 2018 at 4:39 pm

I used cole slaw mix (just shredded cabbage) and I didn’t have plain sesame oil. Used chili infused sesame oil. Yummy. So easy to make
Reply
Patricia says
April 23, 2018 at 1:50 pm

DELISH! Really tastes like egg roll in a bowl! Even my picky purist husband loved it.
Reply
Kristin says
April 24, 2018 at 6:13 pm

Yum! I made exactly as written and it's delicious. I just sliced the cabbage thin, no need for a special tool. Next time will double the pork though. Thanks for the recipe.
Reply
Jennifer says
May 03, 2018 at 10:08 am

Is the nutritional info for the whole recipe? Or per serving if so what is the serving size?
Thanks!
Reply
Nicole says
May 06, 2018 at 1:12 pm

How large is a serving size in cups? Does anyone know?
Reply
Ann-Marie says
May 06, 2018 at 5:27 pm

First time making this dish. My husband who is not keto loved it. Just gave him a side of rice. He almost didn't leave me any for lunch tomorrow. Lol. Going to have to make 2 batches next time for meal prep. Only changed the amount of garlic x5. The rest of the ingredients amounts were spot on. Thank you. ❤️❤️❤️
Reply
Noodles says
May 13, 2018 at 8:33 am

Awesome breakfast, too! Heat up leftovers in a pan, whip up two eggs, and fry!
Reply
Rachael says
May 25, 2018 at 12:44 pm

This looks SO good! I keep seeing other keto people talking about it. I'm going to try it this weekend!
Reply
Sandra says
May 26, 2018 at 9:15 am

Delicious and simple. Trying to show my 22 yr old son that it is easy to eat a well balanced and delicious and easy meal that doesn't come from the frozen food section. He works odd hours so doesn't like to cook much. He loved it and said even he'd cook it himself. I used a bag of coleslaw mix to make it super easy for him. This will become a regular with us.
Reply
April says
May 31, 2018 at 10:24 am

This is so wonderful! I browsed through 7 or 8 recipes before I decided on this one, and I'm glad that I did. It is absolutely delicious. I re-heated my left overs with an egg, fried rice style, and I dont think I'll ever have it without again. My favorite Keto recipe, hands down.Thank you for sharing! I visit ketogasm often for tips and inspiration!
Reply
Arleene says
July 02, 2018 at 9:57 am

How do I measure this out into individual portions? The nutritional label claims this recipe is for 6 serving, but what are those measurements? And based on that how can we break down the keto stats? I just started keto and noticed many of the recipes don't break the stats down by servings, and I struggle when creating recipes on how to calculate the stats on my own. Please help!!!! By the way I just made this recipe and will be enjoying it for dinner 🙂
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Belinda Sanders says
July 17, 2018 at 5:06 pm

OMG this is the bomb! Even my teenagers loved it, and when I tell them a meal is Keto friendly, I usually get the wrinkled nose.
I used ground turkey, bagged, preshredded cabbage and added water chestnuts and celery. Flavor was great and just the right amount of crunch. When I reheated my leftovers for lunch, I whisked 2 eggs and added it to the pan and it tasted like fried rice! So yummy! Thanks for sharing this. We will add it to our rotation!
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Ashley says
August 02, 2018 at 8:22 pm

I skipped the sesame oil and used coconut oil instead.. still turned out great! I added more ginger and chicken broth plus cooked it longer. I also added cashews. Yum!
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Andrea says
August 05, 2018 at 4:42 pm

I just made this, and it was delicious. I used coconut aminos and followed the recipe exactly except that I used 2 cloves of garlic. My head of cabbage was very large, so I had trouble fitting it all into my large electric frying pan. Next time I'll use less. Also, I cut the strips with a knife (I don't have the right kind of spiralizer), and some of them were a little too thick, but it worked out okay.
I don't understand why people are so confused about the serving size because it depends on how much cabbage you add. All you have to do is measure what you end up with and divide it by the 6 servings! I had about 2 quarts--8 cups, so one serving would be about 1 and 1/3 cups.
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Donica says
August 07, 2018 at 1:03 pm

Sooo yummy I used ground beef and added 4 scrambled eggs to ours. Is there any type of rough estimate on serving size? I’m thinkin 1 cup?
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Caroline says
August 27, 2018 at 3:07 pm

This was so quick and yummy! I used about half regular sesame oil and half chili sesame oil. I also topped with sesame seeds. Next time, I will add some red chili flakes for a little more heat, and maybe some water chestnuts or celery for some crunch, maybe top with cashews or chopped peanuts. I think this would be very adaptable. Would also work with ground turkey or chicken.
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Sara says
September 11, 2018 at 5:20 pm

Just made this, and it's soooo good. I'm not a cabbage fan, so I was very pleasantly surprised. So excited to eat the leftovers for lunch tomorrow!
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- Tasha Metcalf says
  September 13, 2018 at 4:17 pm
  
  Yay! Turning folks into cabbage lovers one recipe at a time! 😉
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Carrie says
October 13, 2018 at 7:33 am

Just made this tonight and it was sooooo good! I couldn't stop myself from eating 3 servings! But I still don't feel too full since it's low calorie, which is so good. Thanks!
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D says
October 15, 2018 at 4:21 pm

It isn't even done cooking and the taste testing has me wanting to hide in the closet with the whole skillet and not share with my husband. Thank you for the great recipe.
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Chris S says
October 15, 2018 at 5:21 pm

I just started doing Keto with my wife. This is the second recipe we've tried, and I have to say this was amazing. Pretty easy to make too.
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Elizabeth says
October 16, 2018 at 6:49 am

I made this last night. Everyone loved it, there was no leftovers. Trying to go keto the biggest struggle is finding meals that I can make that everyone will love. This was hands down a winner. I used ground chicken and the coleslaw mix made it super easy. My daughter requested next time that I make double. Any suggestions on something to use in place of Soy sauce trying to keep sodium down.
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Elizabeth says
October 16, 2018 at 6:52 am

I made this last night. Was a winner, nothing was left. I used ground chicken and the coleslaw mix which made this a super easy and quick meal. My daughter requested next time I make double. Any suggestions on something to use besides soy sauce? Trying to keep sodium down.
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Cat says
October 22, 2018 at 2:50 pm

Just made this for dinner and it was sooooo good! I added a spoon of garlic chilli sauce and a splash of rice wine vinegar. I grabbed dark soya sauce from my cupboard and I think I will use light soya sauce next time because it was pretty salty, but I still gobbled up my whole plate and my husband had seconds. Thanks!!! Will definitely be making this again 🙂
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Linda says
October 23, 2018 at 4:37 pm

I have made this recipe three times! 1st with pork as written, 2nd with grd chic and added sweet Chile sauce with garlic and roasted peanuts on top/love it! 3rd time with pork again, chili sauce, nuts... I will continue to make! I am surprised that with a whole head of cabbage it shrinks down so much! I make in large wok!
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Katherine says
January 01, 2019 at 4:43 pm

Do you drain the liquid fat from the ground pork after cooking and before adding the other ingredients?
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- Tasha Metcalf says
  January 02, 2019 at 9:36 am
  
  You can do either! I personally like to drain the fat, dropping the calories a bit lower. For people looking for higher fat/calories, keeping the fat in the dish can help. Delicious both ways!
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Rae says
January 09, 2019 at 5:35 pm

I just made this recipe and it was DELICIOUS. Probably my favorite Keto recipe to date. However I split up the recipe equally taking it out of the pan and to get 3/4 of a bowl of food it really came out to 4 (even still somewhat small) servings. Maybe my head of cabbage was too small but there's just no way this could have been 6 servings.
It would be so helpful if you could redo this recipe to include ounce measurements of both cabbage and onion, because I am just not convinced this can really be 6 servings for an adult. Even at 4 servings this was pretty lean on the actual amount of food.
Delicious flavor though!
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Melody Bacak says
January 10, 2019 at 4:12 pm

Freezing cooked cabbage can get mushy, I would freeze it aldente. This is a great recipe! I make my meat ahead of time, freeze it in portions for me and my hubby, then cook it up the day I serve it. This recipe and a favorite go to because it so easy. I use all kinds of meat, to include deer, wild hog, and the likes. Thank you!
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Patty says
January 23, 2019 at 5:43 am

I made this a few days ago. I followed it exactly as your recipe stated and IT WAS DELICIOUS! It was so flavorful and authentic tasting!
Thank you!
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Casey Troxel says
February 01, 2019 at 1:46 pm

This recipe is so good! I use turkey sausage and add crushed red pepper for some heat! There were no leftovers but I bet it would be even better the next day! Thank you for sharing!
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Jean says
February 14, 2019 at 10:55 am

So good, you don't have to be on keto to make or love this. Another great thing about it is that the recipe is so adaptable--you can use the pork or chicken or turke, probably even beef, or even no meat at all; i used5 cloves of garlic and would use more next time; i also used a whole onion sliced up and can see using more. I used low sodium soy sauce, only 2 TBs, it was fine for my mostly salt-free cooking style, also I did not season after cooking, as suggested you do. I will keep making it, varying the ingredients. I like the idea of adding water chestnuts, snow peapods, celery, etc.
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Dana says
February 18, 2019 at 7:04 pm

Fantastic. Easy and delicious. I have tried other forms of this dish, but this one is the easiest and tastiest. I hope it freezes well!
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Pamela says
June 23, 2019 at 11:05 pm

Found this/you on SENZA. SO glad I did. My brother n I love this! Will def try some of your other recipes. Thanks for sharing 😁
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Tammy says
July 28, 2019 at 5:35 pm

I love how easy and tasty this recipe is. The whole family likes it. Don’t leave out the sesame oil. For the kids who are not Keto, I just add in a little steamed rice. I also add in some thinly sliced fennel at the same time as the onion if I have any on hand. Little extra fiber and digestive aid.
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Sandra says
August 21, 2019 at 1:14 pm

Made as directed. It was ok. I have leftovers,which I'll have,it wasn't horrible but not fantastic either. Just ok. Not a make again recipe. The long strips of cabbage though,could be maybe subbed in a Singapore noodle dish though,that could be my next venture.
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Joy says
August 27, 2019 at 5:59 pm

I made this using pork sausage instead of ground pork, and I tried to cut the recipe in half. So half amount of pork and cabbage, but kept everything else the same (except used fresh ginger). It was okay, but not very flavorful. Thinking that I did not get the cabbage sliced as thinly as it needed to be.
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- Tasha Metcalf says
  September 05, 2019 at 3:46 pm
  
  Thank you for the constructive feedback!
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Melinda says
August 29, 2019 at 8:26 am

I can’t get enough of this stuff! I eat with chopsticks so I don’t eat as fast! It’s way beyond 5 stars!
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- Tasha Metcalf says
  August 29, 2019 at 1:53 pm
  
  Yesss! So glad you enjoyed the recipe!
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Amy Holland says
October 13, 2019 at 9:15 am

Delicious, quick, cost effective and easy peasy. This is satisfying for lunch and I didn’t get bored with it by weeks end; the flavor actually became more robust. This recipe falls in line with both Keto and Mediterranean diets so it will be a staple for my lunch meal prep. Yum.
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