This keto dish has also been dubbed “crack slaw”—because it’s so delicious that it’s addictive! That wonderfulness aside, it also comes together in no time!
Ingredients
758 gm
Green cabbage
2 1/2 kg
Butter, vegan
604 gm
Pork, ground, lean
(or ground lamb)
1 tbsp
Salt
1 tbsp
Onion powder
1/4 tbsp
Black pepper
(ground)
1 tbsp
White wine vinegar
1 tbsp
Red curry paste
1/2 medium
Yellow onion
(finely chopped)
8 tbsp
Cilantro (coriander)
(fresh)
1 cup
Mayonnaise
Instructions
1 Shred the cabbage with a knife or in a food processor as finely as possible.
2 Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened, about 5-6 minutes.
3 Add spices and vinegar. Sauté until fragrant. Place the cabbage in a bowl, and reserve.
4 Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.
5 Lower the heat a little and add the cabbage back to the pan. Stir until everything is warmed through.
6 Finish seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving with a dollop of mayonnaise or sour cream.
