Fried Cabbage - Delicious Low Carb Recipe
Low Carb Recipes
I really like low carb diets. That’s the only way I can lose weight. Believe me – I’ve tried lots of other diets, but none has ever worked as well for me as restricting carbohydrates. As a result, I’ve found and have created many low carb recipes. In fact, I make complete low carb meals. By the way, I don’t bother with counting calories. I’ve cured my diabetes without medication, and I’ve lost seventy pounds, and when I run into someone I haven’t seen in a while, they often ask me if I’ve stopped eating. No, I haven’t quit eating. I still eat, and I eat well. Take a look at the photo to the right. That’s a low carb meal I had for dinner last night. It includes a grilled chicken breast with low carb BBQ sauce, baked squash, and fried cabbage. The night before, I had a big T-bone steak, grilled squash, and a spinach salad. Tomorrow for lunch, I’m having a big red tomato stuffed with homemade shrimp salad, on a bed of baby spinach. I think the problem some people have with low carb diets is that they try to follow a no-carb diet. I don’t. I know the difference, and I include some carbohydrates every day. I’m just careful to keep the carb count low. I eat veggies every day, especially cruciferous vegetables. That’s where cabbage recipes come in. Today I’m going to share a fried cabbage recipe with you.
Why do I use so many cabbage recipes? I do so for several reason. For one thing, I like cabbage. For another, it’s low in carbs. A ½-cup serving has only 1.5 grams of net carbs and a gram of healthy fiber. as I said, I don’t count calories, but for those of you who do, you might be interested in knowing that a serving of cabbage has just ten calories. Cabbage is healthy in other ways, too. It’s a good source of vitamin C, vitamin B6, vitamin K, folate, potassium, calcium, iron, phosphorus, manganese, and magnesium. I mentioned cruciferous vegetables. They’re important because studies suggest they have cancer-fighting properties. Even though the humble cabbage delivers all these health benefits, it’s cheap and easy to prepare.
What are my favorite cabbage recipes? My favorites are probably recipes for coleslaw. In hot weather, I usually keep a big bowl of slaw in the fridge. Gosh, it goes with just about everything! We also like boiled cabbage, steamed cabbage, and cabbage rolls. My best friend has a recipe for cabbage casserole that she wants me to try. She says it’s delicious, but I’ll admit that it doesn’t sound very appetizing. When I get up the nerve to try it, I’ll share it with you – if I like it. Meanwhile, here’s an easy coleslaw recipe you might like:
Quick and Easy Coleslaw Recipe
1 package slaw mix (16 ounces)
2 tablespoons sweet pickle relish
2 tablespoons chopped Vidalia onion
chopped red bell pepper (optional)
¾ cup mayonnaise
1/3 cup sugar or Splenda
3 tablespoons apple cider vinegar
3 tablespoons milk
1 teaspoon minced garlic
Salt and pepper, to taste
Directions: Place slaw mix and chopped onion in bowl.
Whisk together remaining ingredients until sugar dissolves. Pour over cabbage and toss to coat.
Cover and refrigerate for at least one hour before serving.
Do cabbage recipes qualify as Soul Food? Yes, they do. Soul Food originated in the Deep South, with the slave culture. Cabbage has been grown in North America since the sixteenth century, when it was introduced by Jacques Cartier, a French explorer. It didn’t take American colonists long to learn that they could cultivate their own “cole.” What’s cole? “Cole crops” is the term used to describe food crops that are members of the Brassica genus. “Cole” comes from the Latin word for cabbage, “caulis.” Now you know how coleslaw got its name!
Many slaves had their own gardens, and cabbage was easy to grow. Poor whites made the same discovery. I remember when many southerners grew a few heads of cabbage in their flower gardens and between their shrubbery. Even if folks couldn’t grow their own cabbage, it was inexpensive to buy. The sliced heads were usually boiled with a ham hock or with some other type of cured or smoked pork. A skillet or pan of cornbread usually accompanied the dish, which was used to soak up the tasty pot liquor.
There’s actually very little difference among the different categories of southern cuisine. Soul Food, Lowcountry cuisine, Gullah cuisine, and plain ole southern cooking share most of the same ingredients and cooking methods. All these cooks lived in basically the same geographical area, so they all had pretty much the same local raw foods. In general, many soul food and Gullah dishes are spicier, however, than typical southern dishes are.
Recipe for Fried Cabbage
This is a recipe for fried cabbage with bacon. Some people refer to this dish as southern fried cabbage. I like to slice my cabbage, but if you prefer, you can chop it or shred it. If you don’t have Soul Food seasoning, use salt, black pepper, cayenne, and paprika. With the seasoning blend, you probably won’t need to add more salt.
Please rate my recipe. Thanks!
- 4 slices thick bacon
- 1/2 onion
- 2 teaspoons minced garlic
- 1 head cabbage
- 1/3 cup hot water
- 2 teaspoons chicken bouillon granules
- Soul Food seasoning, to taste
- Cut bacon into one-inch pieces and chop or dice onion. Place in a large Dutch oven with a tight-fitting lid and sauté over medium heat for six minutes, stirring occasionally. Leave lid off for now.
- While the bacon and onion are cooking, remove the outermost leaves from head of cabbage. Then slice, chop, or shred the cabbage.
- When the bacon and onion have cooked for six minutes, add the garlic and cook for one minute longer.
- Add the cabbage to the pot and stir until the bacon fat is well distributed.
- Dissolve bouillon granules in hot water and pour over cabbage.
- Add soul food seasoning.
- Cover pot and reduce heat. Simmer until cabbage reaches desired tenderness. Stir occasionally.