Cabbage is an easy keto staple, especially for simple side dishes. It loves butter and olive oil, can easily be made into a crunchy slaw or decadent stew and absorbs whatever flavours you throw at it. This Keto Braised Cabbage recipe is the perfect “whats in the fridge” kind of side dish!
I have used some left over sun-dried tomatoes and baked eggplant this time, but have also used bacon, ham, chorizo sausage, fresh tomato, zucchini and just about anything else you can think of.
The spice can be dialled up as much as you like. I use a hot hungarian salami and a bit of chilli flakes but you can omit these for a more mild side dish.
Spicy Salami Keto Braised Cabbage
A simple side dish to use up the leftovers in the fridge after a busy week, this keto braised cabbage comes together in a flash!
- 1/4 head cabbage sliced thinly
- 100 grams mushrooms sliced
- 100 grams hot hungarian salami cut into thin strips
- 2 tablespoons olive oil
- 1/2 tablespoon garlic paste
- 1 teaspoon harissa seasoning
- 2 tablespoons tomato paste
- 1/2 teaspoon salt and pepper
- 100 grams tzatziki to serve
- sundried tomato strips
- roasted eggplant
- roasted zucchini
Slice the cabbage, mushrooms and salami into thin strips.
In a large frying pan, heat the oil over medium heat and saute the salami and garlic paste until lightly crispy. Add the mushrooms and saute for another couple of minutes until lightly caramelised.
Stir through the harissa, tomato paste and salt and pepper then top with the cabbage and stir through. Add an extra things like sundried tomatoes, eggplant etc at this stage.
Continue to saute until the cabbage is cooked to your liking.
Top with tzatziki to serve.