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Close up of stir-fry in skillet.
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Pork and Cabbage Stir-Fry

Healthy and easy ground pork and cabbage stir-fry in a Whole30 and Paleo compliant stir-fry sauce. 
Course Main Course
Cuisine Asian American
Keyword healthy pork and cabbage stir fry, ground pork and cabbage, stir fry, Whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Kelly | the hungry bluebird

Ingredients

Stir-Fry Sauce

  • ¼ cup coconut aminos
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons almond butter
  • 2 teaspoons ginger paste comes in a tube
  • 1 tablespoon hot sauce

Pork and Cabbage

  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 pound ground pork or ground beef
  • ½ small green cabbage, chopped about 4 to 6 cups
  • Kosher salt and fresh cracked pepper

Instructions

  • Whisk the sauce ingredients together in a bowl and set aside.
  • Heat olive oil in large skillet over medium high heat. Add onion and a pinch of salt, cook until starting to soften, about 3 or 4 minutes. Add garlic, cook and stir about 30 seconds until fragrant.
  • Add ground pork and stir and brown, breaking up with a wooden spoon until no longer pink, about 5 minutes or so.
  • Toss in all of the chopped cabbage and a sprinkle of salt. Cook and stir until combined and then stir frequently until cabbage is crisp tender, about 8 minutes or so.
  • Lower heat to medium and stir in the sauce, cook and stir another 2 to 4 minutes. Taste for seasonings and adjust for salt, pepper and/or hot sauce.

Notes

  • Recipe works equally well with ground beef.
  • Ginger paste comes in a tube, usually in spice aisle or refrigerated in the produce section.
  • I eyeball the cabbage amount, usually a half head of cabbage is plenty.
  • If desired, garnish with green onions and cilantro and serve with cauliflower rice.