1/2 Cabbage Shredded Cabbage
2 Garlic Cloves
To taste Red Chilli Pepper
Ground black pepper
1 TBSP Reduced-Sodium Soy Sauce
1.5 TBSP Grass-Fed Ghee
OK, so I made this Chinese style low carb cabbage and mushrooms in soy sauce for lunch. It’s not Meditteranean but still low carb and I paired it with one of my favorite classics the Israeli Schnitzel the low carb version. This combination was really a perfect low carb lunch and I advise you to try it too.
I love mushrooms and i will add them to any dish that it makes sense. With a dish like this, you can really choose the mushrooms you want to use and even mix a few different ones. On this one, I used portabello mushrooms but I think Shitake will be wonderful too. Mushrooms are a great veggie for low carb life. They are a fantastic source for fibers and plant-based protein. They also provide many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D. Shitake is known to be one of the healthies mushrooms out there.
How to make low carb stir fry cabbage and mushrooms in soy
This side dish is super easy to make and there is hardly any work. You can have it ready in less than 15 min. To start, I’m taking 2 garlic cloves and crush them (i don’t cut them just yet). Take about a cup of mushrooms of your choice and cut them into long slices. Then, cut about 1/2 a cabbage coarsely. You want big chunks of cabbage. If you like spicy food, I recommend adding hot chili pepper but this is optional.
When all the ingredients are ready, heat up a pan with grass-fed ghee or a mix of ghee with olive oil. Cut the garlic and add it along with the chili pepper. cook them for about 30 seconds until you smell the aroma of the garlic and add the mushrooms and cabbage. Cook everything on low heat for about 5-8 min while stirring occasionally. When the cabbage has softened add fresh pepper and then the soy. Stir well and cook for another minute.
The dish is ready to be served.
1. Cut the mushrooms and cabbage coarsely.