Fried cabbage is my favorite low carb vegetable dish.  In truth, I often add more meat and make it a full meal.  Divided into four portions you get about 9 to 10 net carbs.

Ingredients:

  • 1 head green cabbage, about 2 pounds
  • 1 package of bacon
  • 1 small onion
  • 1 clove garlic
  • 1 pinch salt (not optional unless your bacon is very salty)


Seasoning (optional):

  • Pepper
  • Fennel Seed
  • Caraway Seed

Extras:

  • Sausage
  • Left over chopped meat (I prefer pork for this)
  • Ham
  • Apples (not low carb, but still good)
  • Raisins (not low carb, but still good, especially with salty ham and apples)

Preparation:

  1. Chop or slice in larger than bite size pieces. They will shrink as they release water so anything too small will simply melt away and risk burning.
  2. Slice bacon in 1/2″ to 1″ pieces.  If you have a good sharp knife you can do this while it is still in the package for less mess and easier portioning.  Kitchen shears also work well.
  3. Dice onion in small pieces and crush garlic.
  4. Render bacon until not quite crisp but has put sufficient drippings to fry the rest of ingredients in.
  5. Add Onion and garlic and lightly cook for about one minute.
  6. Add Cabbage, extras, salt, and seasoning.  Stir and cover, cooking on low until cabbage is tender enough.  The salt helps the cabbage release its water.
  7. Serve steaming hot with a sprinkle of vinegar to add some sharpness.  I prefer malt or cider vinegar, but any will do if you make sure you watch its carb content.
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