Here’s a recipe I’ve read variations of on different Keto sites. I can’t believe I’m going to say this about a cabbage dish, but I LOVE this recipe. It’s so easy and cabbage is so inexpensive, and it keeps for a long time. This is a great change from making coleslaw or that infamous diet cabbage soup.
I’ll write a post about Keto diets later, but a quick definition of Keto is a diet consisting of high fat, moderate protein, and low carbs.
If you’re hesitant about eating fat, you’ll have to modify how you make this dish. I think you could make this with olive oil but I’ve never tried it. I’ve written this up using butter but I’ve seen similar recipes that recommend bacon grease or coconut oil.
This dish is great to accompany chicken or a sausage like bratwurst or kielbasa. I often eat leftovers as a kind of breakfast has by reheating it and topping it with a fried egg.
Cabbage: A quarter of a good size cabbage makes a generous serving for one or two people.
3 to 4 TBS of Butter
- Slice the cabbage in half and remove the core. Cut as much cabbage as you want to cook into small pieces.
- Melt the butter in a heavy skillet.
- Add the cabbage and cook at medium heat until the cabbage becomes golden brown and very tender, about 20 minutes or so.