I absolutely adore Asian food! Lately, I’ve been cooking my little heart out of Russ Crandall’s Paleo Takeout – you can read me review of this awesome cookbook here. I really take pleasure in the main dishes served over traditionally steamed rice, however sometimes I try to eat a lower carb diet when I’m not as active. I lower my carbohydrate intake during the times I’m a bit sedentary and sitting most of the day, while I busily write my blog or work on my website. However delicious, rice can pack too much of a carbohydrate punch for me during these times.
I cherish dishes like Honey Walnut Prawns or Sweet & Sour Chicken and because I usually eat these dishes over rice, I wanted something mouthwatering, yet low carb friendly, to serve with my painstakingly prepared dishes. I pondered what would go with these recipes? I thought back to dishes I’ve delighted in at my favorite Asian restaurants and I remembered that cabbage always played a big part during these meals. So, I set out to create a cabbage dish with a delightful Asian flare that I could top with all my favorite Asian-style dishes, without suffering from carb overload!
Where to start? Well, with the seasonings of course! Ginger, garlic, sesame oil and soy sauce all play a big part in the Asian flavors we’ve come to know and love. I swapped out the soy sauce for my favorite substitute, coconut aminos, as I always avoid gluten and I’m not fond of the taste of Tamari, a gluten-free form of soy sauce. I also added Mirin, traditionally used in Japanese food, which is a type of rice wine with a sweet flavor that pairs well with the salty coconut aminos. The result – a delicious, crisp, yet tender cabbage dish with the traditional spicy, sweet and salty flavors that will go well with any Asian-style entrée dish.
- In a small bowl, combine Mirin, coconut aminos, sesame oil and ginger. Stir to mix well.
- Heat the coconut oil in a sauté pan over medium-high heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add shredded cabbage and sauté until just wilted, about 2-3 minutes.
- Add contents of bowl with Mirin, coconut aminos, sesame oil and ginger. Mix well and cook until liquid absorbs, about 2-3 minutes.
- Top with your favorite Chinese or Japanese dish and enjoy!
This side dish is so versatile, it goes with any Asian-style dish. You don’t even need to pair with Asian food, the zesty and spicy flavors compliment anything from a barbecued steak to a bun-less burger to a roast chicken!
Try my Sautéed Asian-style Cabbage and let me know how you like it!