Serves: 4

Nutrition Information Per Serve: Calories: 340 / Protein: 24g / Fat: 18g / Carbohydrates: 10g / Fibre: 6g  


  • 750 g green cabbage
  • 150 g butter
  • 600 g ground beef
  • 1 tsp salt
  • 1 tsp onion powder
  • ¼ tsp ground black pepper
  • 1 tbsp white wine vinegar
  • 2 garlic cloves
  • 3 scallions, in slices
  • 1 tsp chili flakes
  • 1 tbsp fresh ginger, finely chopped or grated
  • 1 tbsp sesame oil
  • 225ml mayonnaise
  • 1 tbsp wasabi paste



  1. Shred the cabbage finely using a sharp knife or a food processor.
  2. Fry the cabbage in 60–90g of butter in a large frying or wok pan on medium-high heat, but don’t let the cabbage turn brown. It takes a while for the cabbage to soften.
  3. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
  4. Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger and sauté for a few minutes.
  5. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
  6. Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste, and top with the sesame oil before serving.
  7. Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavour is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.