Cabbage ‘Rice’ with Sesame and Scallion Garnish | Kevin Wagonfoot
Look, I never thought I’d be the guy ricing cabbage in my kitchen, but here we are. This dish proved that you don’t need actual rice to feel like you’re eating rice, and that’s been a genuine game-changer for my meal prep routine.
My kids actually ask for seconds now, which tells you something. Sure, I was skeptical at first—I mean, it’s cabbage—but the sesame and scallion garnish does the heavy lifting here, making the whole thing taste intentional rather than like I’m just trying to sneak vegetables past them.
Why This Works for Low-Carb High-Protein
This cabbage rice works beautifully for low-carb high-protein eating because you get all the satisfaction of a grain bowl without the carb crash. I pair it with whatever protein I’ve got on hand—chicken, ground beef, tofu—and suddenly I’m hitting my macros without feeling like I’m dieting. The sesame adds healthy fats, the scallions bring brightness, and you’re left with something that feels substantial and real, not like deprivation food.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
As an Amazon Associate, I earn from qualifying purchases.
Cabbage 'Rice' with Sesame and Scallion Garnish
This low-carb Cabbage 'Rice' is a flavorful and healthy alternative to traditional rice. Enhanced with nutty sesame oil and fresh scallions, it's perfect for pairing with your favorite proteins or sti
Ingredients
- 1 medium head green cabbage, shredded
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/4 cup scallions, sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp soy sauce
- 1 tsp sesame seeds
Instructions
- Start by shredding the cabbage into rice-like pieces using a knife or food processor.
- In a large skillet, heat the sesame oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Stir in the shredded cabbage, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until the cabbage is tender.
- Add the soy sauce and mix well, cooking for an additional 1-2 minutes.
- Remove from heat and sprinkle with sliced scallions and sesame seeds before serving.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Pulse your cabbage in a food processor until it's rice-sized; don't overthink it. Mine never looks perfect and it tastes great anyway.
- Sauté it hot and fast in a skillet with a bit of oil to get some color and reduce the raw cabbage flavor—game changer.
- Make a big batch on Sunday and portion it out; it reheats beautifully and makes weeknight dinners exponentially easier.
Free download
Grab my free 5-ingredient Low-Carb High-Protein recipe guide
Simple, real-food recipes you can make tonight — no spam, unsubscribe anytime.
