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This low-carb side dish is the perfect mix of savoury with a touch of sweetness. It’s lovely way to lighten up a heavy, wintery meat dish, and the bright pink-purple makes it a beautiful addition to any winter dinner party spread.
A few tips to getting this just right though. I like to cook the cabbage on a higher heat first until its just starting to glisten. Then reduce the heat as low as possible on your cooktop, cover and simmer until soft with just a little bite. Cooking too long can result in cabbage that’s too mushy so keep an eye on it!
This quick and easy low-carb side is ideal for meal prep and batch cooking. Ideal to serve with crispy duck, pork belly or roast chicken.
Hands-on Overall
Serving size about 1 cup
Nutritional values (per about 1 cup)
Net carbs7.9 grams
Protein2 grams
Fat7.8 grams
Calories117 kcal
Calories from carbs 29%, protein 7%, fat 64%
Total carbs10.8 gramsFiber2.9 gramsSugars5.6 gramsSaturated fat4.5 gramsSodium323 mg(14% RDA)Magnesium23 mg(6% RDA)Potassium370 mg(19% EMR)
Ingredients (makes 4 side servings)
- 1 medium red onion, halved and sliced (60 g/ 2.1 oz)
- 2 tbsp ghee or duck fat (30 ml)
- 1/2 small head red cabbage, shredded (500 g/ 1.1 lb)
- 1/4 cup apple cider vinegar (60 ml/ 2 fl oz)
- 2 tbsp water (30 ml)
- Optional: 2 tsp Erythritol or Swerve or 2-4 drops liquid stevia
- sea salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add the ghee. Once melted, add the onion and sauté for 3-4 minutes or until the onion has started to soften.
- While the onion is cooking, roughly chop the cabbage into slices.
- Add all of the remaining ingredients including to the pot and stir a few minutes until the cabbage is shiny.
- Reduce heat to lowest setting, cover with a lid and cook 50-60 minutes, stirring occasionally until the cabbage is tender. Store in a sealed container in the fridge up to 5 days.
Ingredients
- 1 medium red onion, halved and sliced (60 g/ 2.1 oz)
- 2 tbsp ghee or duck fat (30 ml)
- 1/2 small head red cabbage, shredded (500 g/ 1.1 lb)
- 1/4 cup apple cider vinegar (60 ml/ 2 fl oz)
- 2 tbsp water (30 ml)
- Optional: 2 tsp Erythritol or Swerve or 2-4 drops liquid stevia
- sea salt and black pepper, to taste
Instructions
- Heat a large pot over medium heat and add the ghee. Once melted, add the onion and sauté for 3-4 minutes or until the onion has started to soften.
- While the onion is cooking, roughly chop the cabbage into slices.
- Add all of the remaining ingredients including to the pot and stir a few minutes until the cabbage is shiny.
- Reduce heat to lowest setting, cover with a lid and cook 50-60 minutes, stirring occasionally until the cabbage is tender. Store in a sealed container in the fridge up to 5 days.
Nutrition (per serving, about 1 cup)
Calories117kcal
Net Carbs7.9g
Carbohydrates10.8g
Protein2g
Fat7.8g
Saturated Fat4.5g
Fiber2.9g
Sugar5.6g
Sodium323mg
Magnesium23mg
Potassium370mg
Detailed nutritional breakdown (per about 1 cup)
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