Keto Sautéed Cabbage

Prepare the simplest Keto Sautéed Cabbage in only fifteen minutes! It is buttery, soft, sweet, delightfully caramelized, delicious, and mouthwatering. It makes the other dishes flavorful too. Sautéed Cabbage is one of the simplest ways to include a healthy vegetable in your supper and Sautéed Cabbage is naturally low in carbohydrates and gluten. You can prepare this Keto Sautéed Cabbage by utilizing just five easy & simple ingredients along with pepper powder & salt; some of the ingredients that are included to make this dish are optional you may exclude them if they are not available. This Sautéed Cabbage just contains 9.2g of carbs, 3.9g of fiber, 5.3g of net carbs, and 2g of protein in the dish.

STATS:

• Course: Side Dish
• Cuisine: American
• Calories: 80 kcal
• Prep time: Five mins
• Time for cooking: 10 minutes
• Total time: Fifteen mins
• Servings: 6

EQUIPMENT:

• Knife
• Pan
• Tongs

INGREDIENTS:

• 1 head around 3 lb. Green cabbage
• 2 tbsp. Olive oil
• 2 pieces grated Garlic
• 1 tbsp. Unsalted butter
• 1 tbsp. Balsamic vinegar
• 2 tsp. salt
• 1/2 tsp. Black pepper

INGREDIENT NOTES:

CABBAGE:

• This dish may be made with red cabbage, savoy cabbage, or Napa cabbage, but I like it best with sautéed green cabbage. Although freshly chopped cabbage tastes nicer, you may simply purchase packs of already-shredded cabbage to save time.

OLIVE OIL:

• Here, I normally use standard olive oil, although avocado or extra virgin oil also work well.

GARLIC:

• A teaspoon from a jar works well, but the finest taste comes from freshly chopped garlic.

BALSAMIC VINEGAR:

• It’s optional, but I adore the tart, sweet taste. Lemon juice, apple cider vinegar, and white balsamic vinegar are further options.

BUTTER:

• A tablespoon is optional, but I strongly suggest it for taste! A lot of recipes of sautéed cabbage utilize only oil or butter with oil. To get the same flavor without burning, butter is added at the end of cooking in this recipe. If you or anyone is allergic to dairy we can also utilize butter taste of coconut oil or ghee to prepare this sautéed cabbage dish.

INSTRUCTION:

1. The cabbage should be cut into quarters.
2. Remove and dispose of the core.
3. Cut the cabbage into thin pieces, and then shred them.
4. Take a tall 12-13 inch pan to avoid the spillage of cabbage.
5. Include the butter in the pan and heat it up on the moderate to high heat.
6. Include the garlic and cook till they get fragrant approximately one minute.
7. Add the cabbage slices. The cabbage should be caramelized after ten to fifteen minutes of sautéing.
8. Throughout the sautéing process, utilize tongs to mix the cabbage in each one to two minutes, but not too frequently as this will stop it from browning.
9. In the final minute or two of cooking, lower the heat to moderate-low if you’re utilizing balsamic vinegar & butter.
10. Add the balsamic and/or butter and stir till it gets melted.
11. Take off the heat. To taste, add salt and pepper.

FLAVOR VARIATION:

• Cook the cabbage and sausage or my stir-fried chicken cabbage in a single skillet to make it a complete dinner.
• The combination of sautéed onions and cabbage is delicious! Although they are a fantastic addition, I simply left them out of this recipe to speed things up. Simply add the cabbage to the skillet after sautéing a finely shared onion for a few minutes.
• If you want to prepare this sautéed cabbage in a spicy version; so utilize cayenne pepper, red chili flakes, or Sriracha.
• I believe it’s much better to use my fried cabbage recipe, which cooks the bacon as you’re cooking it, but you could simply add some crumbled oven bacon.
• You should also include little amount or coconut aminos in place of balsamic vinegar to make it in a Asian way. You can also include toasted sesame oil at the end with sesame seeds & green onions.

TIPS:

• If you want to shred the cabbage more evenly then utilize the food processor to shred the cabbage.
• We should utilize tall-sided & cast iron pan; this pan helps us to avoid the spillage of the cabbage on all over the stove and also helps to caramelizes the cabbage in a fast way because of heat absorbing capacity of cast iron. We can also utilize the Dutch oven as well.
• Utilize tongs; to stir occasionally but not continuously every several minutes. If you stir your sautéed cabbage too frequently, it won’t caramelize. Conversely, if you don’t stir, the tops will stay raw or steamy while the bottoms burn.
• Take care to avoid overcooking. The cabbage should be soft and caramelized, but not so soft that it becomes mushy.
• Include the butter just at the very end. Because of its low smoke point, the butter will burn when used for sautéing. So to give this sautéed cabbage the taste of butter I add the butter at the end & saute the cabbage in the olive oil.
• Finish the season as well. I sprinkle the salt in the dish at the last to help the better caramelization of the sautéed cabbage.

STORAGE INFORMATION:

FRIDGE:

• Sautéed cabbage can be stored for up to three or four days in a sealed container.

REHEAT:

• Warm it up in a hot skillet or the microwave.

FREEZE:

• Cooked cabbage keeps well for around three months. Before reheating, let it melt for the whole night in the refrigerator.

FAQs:

Is this sautéed cabbage low in carbs?

• This sautéed cabbage just contains 9.2g of carbs, 3.9g of fiber, 5.3g of net carbs, and 2g of protein in the dish.

Will we store this sautéed cabbage?

• We can store this sautéed cabbage in the freezer for around three months or three to four days in the fridge.

NUTRITIONAL INFORMATION:

Total Carbs: 9.2g
Calories: 80 kcal
Net Carbs: 5.3g
Fat: 4.7g
Fiber: 3.9g
Protein: 2g