Sunday, September 9, 2012

Low Carb Crack Slaw

Tonight's dinner was so yummy that I had to share it! Just look at this:


This is really good, whether you're low carbing or not! It's very easy to make and versatile, as you can substitute ground turkey or chicken for the beef and sub other veggies like broccoli or bok choy for the cabbage (or use a mix of your favorites). I found many recipes for Crack Slaw online and they were all very similar, so here's what I did:

Crack Slaw

1 lb lean ground beef
5 or 6 green onions, sliced
half a large head of cabbage, shredded (about 4-5 cups)
salt, pepper, onion powder, garlic powder to taste
1 Tbsp sesame oil
1 Tbsp low sodium soy sauce
a few splashes of seasoned rice wine vinegar (I used about a teaspoon)

Brown the beef in a nonstick pan with onion powder and garlic powder. Drain off the fat and remove the beef to a bowl.

Put the sesame oil in the pan and add the green onions and cabbage. Cook and stir over medium heat until cabbage is wilted and tender. Season the cabbage with salt, pepper, onion powder, garlic powder, soy sauce, and vinegar. Add the beef and stir. Heat through and serve. Makes two very generous servings.

So good. I think this would be great even if you used 6 or 7 cups of vegetables with the same amount of meat and got 3 servings from it. I'll be making this again soon!

15 comments:

Anonymous said...

I agree, I would like more vegetables and less meat. Looks yummy! Reminds me of lazy cabbage rolls..... Might add some tomato.

Deb Willbefree said...

ha. I make that all of the time. I didn't know it had a name!

If you take what you have there, but steam some cauliflower in the microwave, then rice it in a blender and stir it in with some tomato soup or sauce, it bears a strong resemblance to stuffed cabbage.

Deb

DiZneDiVa said...

Ummmm.... Yum!

Vickie said...

If you are choosing to eat oil, it is healthiest not heated.

Can spray pan first and then add water as needed to keep food from sticking.

If there is a reason you need oil, then add it to finished product.

I eat avocado and ground flax every day, but am no longer eating oil regularly.

Jeanette said...

It looks good to me, totally something I would eat... except I think with a pound of meat, that would be at the very least four servings (but usually six servings) in my household!! Eating half a pound of meat is a no go for me, haha.

Leslie said...

My kind of recipe - I'll be making it this week. I still make your ground beef and cabbage stove top thing - this is a little simpler and lower carb. Even better! Thanks, Lyn

Anonymous said...


Lyn
I don't understand the word "Crack" in the recipe - ?
Please explain.
Thanks
Barb

Anonymous said...

hi,
just a question.....when you track your foods on sparkpeople are the carb and fat content usually under thier recommended range based on ur weightloss goals?

Lyn said...

Vickie~

the sesame oil adds a nice oriental flavor to the dish. I wonder if there is some way to get that flavor without the oil? Maybe toasted sesame seeds?

Jeanette~

It seems like a lot, but I aim for 5-7 ounces of lean protein in my biggest meal of the day 9usually dinner). Cooked down and drained it was about 6 ounces of meat per serving, but cutting it into thirds or even less would work too! Still very tasty. Heck, this would probably be great with no meat at all!

Anonymous (Barb)~

I saw on one of the sites that they call it that because it is addictive. The original recipes have sugar in them so maybe that makes it seem more 'addictive' but to me it is just right without any sweetener. You can find lots of posts about "Crack Slaw" on most low carb forums. That's where I first heard about it.

Anonymous~

I am not tracking right now, but probably will again in the future. I am mainly trying to eat plenty of lean protein, lots of veggies, low to no sugar/grains, moderately low carbs, and enough healthy fat to stay satisfied.

I am not sure that sesame oil counts as a "healthy fat"... usually, I stick to olive oil, avocado, nuts, and the good fats in grass fed/free range meats and eggs. I probably use sesame oil once a month or less for the flavor.



Karen said...

When did you say you were moving to TN to be my personal chef again? That looks GOOD and I am not even a big fan of cabbage!!!

Anonymous said...

Lyn, do you know if this would be okay as a lean/green MF dinner? Also, could I have the same portion?

Thanks for your help.

Lyn said...

Anonymous~

Yes, you can do this as a Lean and Green if you change it a little bit. If you use ground beef that is 95-97% lean, or ground turkey, you would cook it and measure out 6 ounces of meat for your lean. Then you would need 1.5 cups of cooked veggies for the green (in this case, mostly cabbage and some green onions, or you can sub any approved low carb veggies). Maybe 2 cups raw would cook down to about that amount. You would use 1 tsp oil for the healthy fat. The soy sauce and seasonings would be condiments but you can look on the condiment list for amounts (no more than 3 total).

Hope this helps!

Anonymous said...

Thank you Lyn!

Debbie in Texas said...

Hi Lyn -

Made this tonight and it is indeed addictive!! Definitely a KEEPER! :-D

Only substitution that I made to your recipe (in addition to a few shreaded leaves of cabbage that I had on-hand... does a cabbage have leaves?) was to add 1/2 package of "Rainbow Salad." Found the Rainbow Salad in the refrigerated section of the grocery store. Looks very similar to the broccoli slaw that is probably familiar.

THANKS for posting this!!! Will be making it again very soon!!

sand said...

How many carbs??