Aloha and welcome to my blog, where I share keto friendly, sugar free, and low carb recipes inspired by Hawaii’s unique local cuisine. Today’s recipe is another nostalgic recipe! I remember this recipe being made by my mom, my aunties and uncles, my grandparents, the list is endless. It is such a filling, simple, and delicious meal. This dish is usually served over a bed of rice. However, If you hold the rice, it becomes an ono keto meal!
Having tried many different versions of this recipe, I have found that I like the corned beef on the crispier/dry side and the cabbage on the crunchier side. To accomplish this, you need to start off by heating the oil and browning 4 cloves of crushed garlic. Then, add the corned beef and fry until brown crispy edges form. Once it has reached the desired level of crispiness, you will then add the cabbage and allow the cabbage to cook down for about 2 minutes. Season with pepper and garlic powder then remove from heat and enjoy! I don’t add extra salt as the corned beef is salty enough for me.
Here are the macros per serving (this recipe yields 4 servings). These numbers are generated by the Carb Manager app.
Net Carbs 4g
Fiber 2.5g
Total Carbs 6.5g
Protein 11.9g
Fat 5.4g
Calories 118
Here is a printable version of the recipe:
Corned Beef & Cabbage
Ingredients
- 1 can corned beef (6 ounces)
- 5 cups cabbage
- 4 cloves garlic
- 2 tsp olive oil
- black pepper to taste
- 1 tsp garlic powder
Instructions
- Fry garlic cloves until golden brown.
- Add the corned beef and fry until brown crispy edges form.
- Once the corned beef has reached the desired level of crispiness, you will then add the cabbage and allow the cabbage to cook down for about 2 minutes.
- Season with pepper and garlic powder then remove from heat and enjoy!
Video
If you enjoyed this recipe, you would also enjoy my keto friendly recipe for okazuya style keto corned beef “no-hash” patties! Check it out, it’s so ono!
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