This lightning-fast keto stir-fry transforms humble cabbage and ground pork into a crave-worthy dinner that’s ready before your takeout app even loads.
When Monday evening hits and you’re staring blankly into your refrigerator, this dish is your saving grace. Crisp-tender cabbage mingles with savory ground pork in a umami-rich sauce that hits all the right notes—salty, slightly sweet, and deeply satisfying. It’s the kind of simple meal that makes you wonder why you ever bothered with carb-heavy takeout in the first place.
Cabbage: The Unsung Hero of Keto
I’ll admit—I used to be a cabbage skeptic. This cruciferous vegetable lingered in my crisper drawer, purchased with good intentions but often forgotten until it was sadly past its prime. That all changed during my first month of keto when, desperate for something other than cauliflower, I thinly sliced a head of cabbage and tossed it into a hot pan with some ground pork. The transformation was nothing short of magical—from humble vegetable to caramelized, flavor-absorbing wonder in minutes. Now, I keep cabbage on regular rotation, and this stir-fry has become my go-to “there’s nothing to eat” solution.
Why This Recipe Works
This dish is the trifecta of keto cooking: it’s quick (ready in under 20 minutes), economical (cabbage and ground pork won’t break the bank), and incredibly satisfying. The combination of tender-crisp cabbage and well-seasoned ground pork delivers that takeout satisfaction without the carb crash that follows.
The secret lies in cooking the cabbage just enough to soften while maintaining some texture, and seasoning the dish with the perfect balance of soy sauce (or coconut aminos), ginger, and a touch of sesame oil. The fat from the ground pork coats each strand of cabbage, carrying flavor into every bite while keeping your macros perfectly keto-friendly.
Best of all, this one-pan wonder works just as well for meal prep as it does for last-minute dinners. It actually tastes even better the next day as the flavors meld together overnight.
Ingredients
For 4 servings:
- 1 lb (450g) ground pork
- 1 medium head green cabbage (about 2 lbs/900g), thinly shredded
- 3 tablespoons avocado oil or refined coconut oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
- 2 tablespoons coconut aminos or gluten-free soy sauce
- 1 tablespoon rice vinegar (unsweetened)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds, for garnish (optional)
Instructions
Here’s how to bring this simple yet flavorful dish together:
Heat a large, deep skillet or wok over medium-high heat. Add 2 tablespoons of avocado oil once the pan is hot.
Add the ground pork to the hot oil, breaking it apart with a wooden spoon. Season with half the salt and pepper. Cook until the pork is no longer pink, about 5-7 minutes.
Add the minced garlic, grated ginger, and white parts of the green onions to the pork. Stir and cook for 30 seconds until fragrant.
Push the pork mixture to one side of the pan and add the remaining tablespoon of oil to the empty space.
Add the shredded cabbage to the oil and let it sit for 30 seconds before stirring. Season with the remaining salt and pepper.
Combine the pork and cabbage, then stir-fry together for about 5-7 minutes until the cabbage is tender-crisp. Don’t overcook it—you want some texture!
In a small bowl, mix together the coconut aminos, rice vinegar, and sesame oil. Pour this sauce over the pork and cabbage mixture.
Stir well to coat everything evenly and cook for another 1-2 minutes to allow the flavors to meld.
Remove from heat and sprinkle with red pepper flakes and the green parts of the sliced green onions.
Garnish with sesame seeds if using, and serve hot.
Tips and Variations
Make It Your Own:
- Add 1-2 tablespoons of natural sugar-free peanut butter to the sauce for a richer, more indulgent flavor.
- Throw in a handful of bean sprouts in the last minute of cooking for added crunch.
- Include some sliced mushrooms with the cabbage for an earthy flavor boost.
- Try ground chicken or turkey instead of pork for a lighter option.
Time-Saving Tips:
- Buy pre-shredded cabbage for an even quicker prep time.
- Make a double batch and enjoy the leftovers—this dish reheats beautifully.
- Keep fresh ginger in the freezer and grate it while frozen—no need to peel!
Serving Suggestions:
- Top with a fried egg for a complete meal with an extra protein boost.
- Serve in lettuce cups for a fun hand-held option.
- Pair with simple cauliflower rice for a more substantial meal.
Nutritional Information (per serving)
- Calories: 385
- Net Carbs: 6g
- Total Carbs: 10g
- Fiber: 4g
- Protein: 23g
- Fat: 28g
The Humble Superstar of Your Keto Rotation
There’s something deeply satisfying about transforming simple ingredients into a meal that tastes like it should be much more complicated. This ground pork and cabbage stir-fry may not win any beauty contests, but what it lacks in photogenic qualities, it more than makes up for in flavor, speed, and keto-friendly macros.
Have you tried this straightforward yet flavorful dish? Let me know in the comments if you’ve added your own twist or if it’s become a regular in your keto meal rotation. And if you’re looking for more quick keto meals that don’t sacrifice flavor, be sure to check out my Keto 30-Minute Meals collection on The Ketovore!
