Whether you call it keto cabbage or low carb cabbage, we all agree that cabbage is cabbage, right? Haha no, not right. When I make cabbage, I make it delicious, healthy, and low carb, and even my husband — who swears he hates cabbage — loves it and goes for seconds. It’s all in what you do with it.
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For this recipe, found in The Washington Post, I reduced the amount of carrots and onions and added the mushrooms.
Total Carbs/Serving: 10.1g
Total Net Carbs/Serving: 7.3g
➡Nutrition: 114.8 Calories/1.8g Protein/8.2g Fat/10.1g Carb/2.9g Fiber
¼ C melted duck fat + 1 tbsp. for pan (or use fat of choice)
1 medium head cabbage, trimmed and cut into 8 equal wedges
1 large carrot, cut into ¼” rounds
1 small onion, cut into thick slices
2 ounces mushrooms, quartered
¼ C bone broth
1 tsp. kosher salt
Fresh ground black pepper
1 tbsp. balsamic vinegar
Coarse sea salt for serving
If you would like to lower the carb count, just cut the amount of onion in half and eliminate the carrot.
1. Preheat oven to 325 (300 if convection); Lightly grease a 9 x 13 baking dish with duck fat.
2. Arrange cabbage wedges in the baking dish. Scatter the onions, carrots and mushrooms around the cabbage.
3. Drizzle the vegetables with ¼ cup of duck fat and broth. Season with salt and a large pinch of black pepper.
4. Cover the pan tightly with aluminum foil. Place on middle rack and slow roast for about 2 hours, until the vegetables are completely tender. Use tongs to turn cabbage over after first hour of cooking. Don’t worry if wedges start falling apart as you turn them; just try your best to keep them intact. If the dish looks to be drying out after the first hour, add about ¼ cup of water.
*5. Once cabbage is tender, remove dish from oven and let cabbage cool for about 5-10 minutes. See note below if using green cabbage.
6. Sprinkle cabbage with balsamic vinegar.
7. Serve warm or at room temperature, serving with a sprinkling of coarse sea salt or fleu de sel (or other course salt).
🔔Alternative if using green cabbage: If using green cabbage, you may want to brown the cabbage a bit. So instead of steps 5 & 6, do the following:
5: Remove tin foil and increase oven temperature to 400. Sprinkle balsamic vinegar over cabbage. Carefully turn cabbage over to spread balsamic vinegar. Return to oven for about 15 minutes or until cabbage starts to brown. Once cabbage is browned, remove from oven, let cool for a few minutes and jump to Step 7 above.
I usually serve this with a fatty cut of protein, like beef brisket or burnt ends.