Once I grew up, I have loved cabbage (imagine a child who ate something really sour … that was the face I made when I was little at the thought of eating cabbage).  When I first began investigating low carbohydrate eating, I was disappointed that cabbage had more carbs than lettuce.  I limited my intake much more than I needed to and now, I NEED cabbage (and at 4 grams per cup of shredded, I think I can work that into my macros)!  That is for your standard green cabbage. Red cabbage has slightly more carbs (1 gram for a cup of shredded) but tastes much sweeter to me (the one form of cabbage that I miss and cannot think of eating without sugar is Rot Kraut). Maybe it’s the change in seasons.  Maybe it’s the fact that every time I turned around my son was eating MY sauerkraut!  I don’t know the reason I want cabbage desperately but I really don’t care.  I’m going to eat some!  First, I think I’m going to attempt to make sauerkraut. I didn’t even like sauerkraut (imagine the sour kid face again) until last year when I finally tried some. It was really good! It wasn’t really sour at all, just salty cabbage.

Here are instructions for make a small batch of sauerkraut for those who do not want to make massive amounts:


Next, here are two recipes for cabbage that you can add to your culinary adventure. I prefer mostly just the taste of cabbage (bacon is always a bonus). I could saute it with just butter, salt and pepper, then chow down (which is probably one reason why I held off adding it back to my menu).

Corned Beef and Cabbage

After boiling your corned beef, place the cabbage in the cooking water. Boil until just done (not too long … you don’t want mushy cabbage). Drain. If you have given up corned beef because of the nitrates used, here’s how to make your own corned beef (just leave out the pink curing salt … all that will happen is you end up with brown, instead of pink, corned beef. I did this and the flavor is exactly the same).


Sauteed Cabbage

Dice up some bacon (you can’t have too much) and brown it in a large skillet. Slice the cabbage. Using a slotted spoon, remove the crunchy bits of pig to a plate lined with paper towel (you don’t want them those yummy bits to get soft). Add the cabbage to the pan and saute until no longer crunchy. Pour the bacon back into the pan, add salt and pepper to taste, toss around, and serve.