SERVES 6

PREP TIME: 5 minutes

COOK TIME: 15 minutes

As a keto warrior, you’ll soon realize that cabbage is a wonderful keto-friendly food that goes well with just about everything. With a little creativity, you can have a lot of fun with it, too. I’ve seen cabbage leaves used as wraps, noodles, sandwich buns, you name it—each variation delicious! It’s important to add as much variety to your eating style as you can to keep things interesting, so here’s another way to enjoy cabbage outside of the traditional coleslaw.

You can easily replace the green goddess dressing with Herby Vinaigrette & Marinade (here) or Honey Mustard Dressing & Marinade (here).

1 large head green or red cabbage (about 2½ lbs/1.2 kg)

2 tablespoons coconut oil or avocado oil

2 teaspoons garlic powder

½ teaspoon finely ground sea salt

¾ cup (180 ml) green goddess dressing

SPECIAL EQUIPMENT:

12 (4-in/10-cm) bamboo skewers

  1. Cut the cabbage in half through the core, from top to bottom. Working with each half separately, remove the core by cutting a triangle around it and pulling it out. Then lay the half cut side down and cut into 6 wedges. Press a bamboo skewer into each wedge to secure the leaves. Repeat with the other half.
  2. Heat the oil in a large frying pan over medium-low heat.
  3. Place the cabbage wedges in the frying pan and sprinkle with the garlic powder and salt. Cook for 10 minutes on one side, or until lightly browned, then cook for 5 minutes on the other side. Serve with the dressing on the side.

STORE IT: Store in an airtight container in the fridge for up to 3 days.

make it COCONUT-FREE:

Use avocado oil.

make it LOW-FODMAP:

Omit the garlic powder.

make it VEGAN:

Use an egg-free dressing.

Per serving, wedges only:

calories: 102 | calories from fat: 41 | total fat: 4.5g | saturated fat: 1.7g | cholesterol: 4mg

sodium: 194mg | carbs: 12.7g | dietary fiber: 5.3g | net carbs: 7.4g | sugars: 6.9g | protein: 2.8g

FAT : 40%
CARBS : 50%
PROTEIN : 10%