Thanksgiving Vegan Cabbage

About

This tender red cabbage makes a delicious vegan side for your Keto Thanksgiving lunch. Strips of cabbage are pan-fried with sweet red onion, zesty orange, aromatic rosemary, dried cranberries, and crunchy pine nuts. This Thanksgiving Keto recipe is simple to prepare yet bursting with flavor. Perfect to accompany your vegan Thanksgiving main.

Are Cranberries Keto?

Dried cranberries can be enjoyed sparingly on a low carb diet and are a great way to add a touch of festive flavor to your Keto Thanksgiving recipes. Opt for reduced-sugar or sugar-free cranberries where possible. If you would rather keep the carb count lower, you may omit them entirely or use less as desired.

Can I Use Different Nuts?

We have used pine nuts to add a little crunch and texture to our vegan cabbage. You may substitute for chopped pecans, walnuts, or slivered almonds if preferred. You may also omit entirely if you are following a nut-free diet. Please be sure to adjust your macros to account for any changes made to the recipe.

Ingredients

3 cup red cabbage
2 teaspoon rosemary, fresh
1 clove garlic
1 tablespoon olive oil
1 tablespoon coconut oil
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 tablespoon, whole pieces pine nuts
1 teaspoon orange peel or zest raw
½ cup vegetable broth, bouillon or consomme
½ medium – 2 1/2" diameter red onion
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the olive oil and coconut oil in a large skillet over a low/medium heat. Thinly slice the onion and garlic and add to the skillet. Sweat gently for a few minutes until tender and fragrant.
Thinly slice the cabbage and finely chop the rosemary. Add the cabbage, orange zest, and rosemary to the skillet. Pan fry for 5-6 minutes or until the cabbage is tender and starting to soften.
Add the vegetable stock and cranberries to the skillet. Stir well to combine. Simmer the cabbage in the stock until the liquid has completely evaporated. The cabbage should be soft with a little bite, and the cranberries plump and rehydrated.
Add the pine nuts to the skillet. Stir to combine with the cabbage. Pan fry for a minute more to heat the pine nuts and lightly toast them. Serve the cabbage hot with your favorite vegan Thanksgiving main.