Short on time? It only takes about 20 minutes to whip up a delicious low carb bacon burger cabbage stir fry skillet dish that the whole family will love.
The past three weeks have been pretty hectic for me. I’ve been working crazy hours and still trying to keep up with blogging. Somehow, I managed to keep up with it all, but the housework certainly suffered.
Over the last few weeks, I only had one day off from work each week. It was a day I tried to catch up on everything, but still find a little time to relax.
One of the thing I did on my last day off was make a big batch of bacon burger cabbage stir fry so I didn’t have to cook the following six days.
I often make quick skillet dishes with ingredients I have on hand when I get busy.
My parents dropped off a couple heads of cabbage on my birthday last month and they were still sitting in my fridge. It’s a good thing cabbage lasts a long time.
I’ve still got one more head of cabbage in the fridge. The other one I used to make this easy bacon burger cabbage stir fry.
I got about 8-10 good sized servings from the recipe which was plenty to enjoy the rest of the week. And, it’s so delicious that I didn’t mind eating it six days in a row.
The bacon I use is Whole30 and paleo friendly sugar free pork bacon. It’s difficult to find locally, so I mail order it from Wellness Meats. It’s pretty expensive, but I feel it’s well worth the cost.
My husband and I love this bacon so much we buy a dozen packages at a time. They arrive frozen right to our doorstep in a boxed styrofoam cooler.
Most people would use ground beef in this recipe, but I have a freezer full of venison burger so that’s what I used. Since venison is very lean, I had to add some avocado oil to the skillet when frying the vegetables.
We save a lot of money by eating the deer my husband hunts and hunting does help control deer from becoming overpopulated in our area.
I’m a huge animal lover and can’t hunt myself, but I know that meat from the wild is what we should be eating.
So, I grew to love wild game meat for health reasons even though I do have issues with killing wild animals.
I’d say this bacon burger cabbage stir fry is pretty similar to the popular low carb crack slaw recipe. However, crack slaw typically uses grated cabbage and has Asian seasoning.
For this recipe, I just seasoned the dish with fresh onion and garlic along with salt and pepper. The bacon adds a lot of flavor too.
I debated whether to post this recipe because it is so basic and simple. You don’t have to be precise about the measurements and you can modify it as you’d like.
Some might prefer using sausage in place of the hamburger meat. I wouldn’t sub out the bacon, though. It really brings out a nice taste that complements the cabbage.
Hopefully, my time will free up sometime in the next week or two and I’ll have more time to experiment in the kitchen.
I have several new low carb recipes I’m working on, but haven’t gotten them quite right yet. I may have to take a mini vacation from my regular job just to play around in the kitchen.
Low Carb Bacon Burger Cabbage Stir Fry
Bacon Burger Cabbage Stir Fry
- 1 pound no sugar bacon chopped
- 1 pound ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 1 small head of cabbage 1 pound, chopped into small strips (about 2 )
- 1/2 teaspoon sea salt add additional to taste if desired
- 1/4 teaspoon ground black pepper
In large skillet or wok, brown bacon and beef together until cooked.
Remove cooked meat and keep warm in a bowl.
Fry the onion and garlic in the hot grease from the meat (add additional oil if needed) until onion has become translucent.
Add chopped cabbage and stir fry until wilted. Add a cover to speed this up if desired.
Add meat to cooked cabbage and stir to combine. Season with salt and pepper to taste.