A quick and easy low carb crack slaw made with grated cabbage and ground beef. So good, it can be addicting which is how it got it’s name.
It may come as a surprise that I’ve never made the popular skillet dish made with coleslaw mix and ground beef until now. I decided to make it last weekend and see if it lives up to it’s name.
It’s a popular recipe from the Low Carb Friends forum. They named it crack slaw because it tastes so good, it’s addicting.
My older two kids gave me some strange looks when I started talking about the name of the dish. Once I told them what it was, they were like “it really needs to have a different name.”
They don’t think crack sounds very appealing as a food. I’d have to agree. Nevertheless, I had a hug head of cabbage in the refrigerator and wanted to find out why the recipe gets such rave reviews.
What is crack slaw? It’s a dish typically made with a bag of coleslaw mix to make things easy, but I find grating fresh cabbage in the food processor is just as easy.
You simply brown up ground meat, set it aside, then fry up the shredded cabbage mix in the same pan. It’s usually seasoned with soy sauce and a sprinkling of spices. Most people make it with ground beef, but you could use ground turkey or chicken.
I grew up on Asian food so almost everything my family ate had soy sauce in it. Since soy sauce usually has wheat in it, I prefer using tamari instead. However, I’ve been moving away from soy all together so I’ve been using coconut aminos which is a bit expensive.
You can customize this dish with seasonings that suit your own taste. I like mine a little spicy so I sprinkle on red pepper flakes. You may like it a little sweeter or prefer to leave the sweetener out entirely.
The great thing about low carb crack slaw is that it’s such an easy dish to throw together. This makes it perfect for those busy weeknights when you need to get dinner on the table quickly.
I often forget how delicious and versatile cabbage is. Cauliflower seems to always get the attention as the go to low carb vegetable.
But, there are so many things you can do with cabbage. In this dish, the grated cabbage is reminiscent of rice. And, unlike cauliflower, cabbage makes terrific noodles when sliced in long strands!
This low carb crack slaw made me realize that I need to eat more cabbage. It’s such a great low carb vegetable!
Do you eat a lot of cabbage? What’s your favorite way to serve it? My favorite recipes are a creamed beef casserole and coleslaw.
But now that I’ve discovered how delicious hot cabbage slaw is, it’s being added to my favorite list of cabbage recipes! It will be a regular in my dinner rotation.
Low Carb Crack Slaw Recipe with Beef and Cabbage
Low Carb Crack Slaw with Beef and Cabbage
Ingredients
- 1 pound ground beef
- 3 cloves garlic
- 1/2 teaspoon fresh ginger ground
- 1/4 teaspoon salt
- dash black pepper
- 1 1/2 pound cabbage grated (can use coleslaw mix if desired)
- 2 tablespoons olive oil
- 2 tablespoons tamari or coconut aminos
- 1 teaspoon apple cider vinegar
- 10 SweetLeaf stevia drops
- 1/2 teaspoon red pepper flakes optional
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- In large skillet or wok, brown the ground beef with garlic, ginger, salt, and pepper.
- Remove beef from skillet.
- Heat olive oil in skillet. Add cabbage and cook until it begins to brown.
- Stir tamari, vinegar, stevia and red pepper flakes (if using) into cooked cabbage. Add in browned ground beef and continue cooking until well heated.
Notes
Nutrition
Additional Info
- Net Carbs 5g
- % Carbs: 8%
- % Protein: 23.9%
- % Fat: 68.1%
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
