About
This low carb cabbage is thinly sliced and sautéed with sweet shallot and aromatic garlic, then simmered in a tomato stock until soft and tender.
This makes a quick and easy side dish for 4, perfect served with roasted or grilled meats. This would also work as a low carb pasta for two topped with meatballs and grated cheese!
Ingredients
- 3 cup cabbage
- 2 tablespoon, chopped shallot
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 cup tomato, canned
- 1 cup vegetable broth, bouillon or consomme
Instructions
- Thinly slice the shallot and the garlic. Melt the butter in a large skillet over a low/medium heat. Add the shallot and garlic and sweat gently until tender and fragrant.
- Whilst the shallot and garlic cooks, roughly slice the cabbage into half inch strips. Add the cabbage strips to the pan with the shallot and garlic and pan fry over a medium heat for 2-3 minutes until fork tender and starting to soften.
- Add the chopped tomatoes and stock and bring to a gentle boil. Stir well to combine and reduce to a simmer. Cook for 5-6 minutes or until the liquid as all evaporated and the cabbage is tender. Taste and season with salt and pepper if required.
Nutrition Facts
- Servings: 4
- Calories: 68.4kcal/286.1kJ (per serving)
- Fat: 3.1g (per serving)
- Carbs: 9.9g (per serving)
- Protein: 2.2g (per serving)
