riced cabbage on a plate
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5 from 10 votes

Riced Cabbage

Riced cabbage is a quick, easy, and savory side dish and is a great alternative to cauliflower rice with only 11 net carbs! You can easily double it up for a full, satisfying and nutritious meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack, Side Dishes and Appetizers
Cuisine: African
Keyword: riced cabbage
Servings: 2
Calories: 206kcal

Ingredients

Instructions

  • Wash the cabbage and pat dry.
  • Chop the cabbage and place in the food processor.
  • Use the chop function to shred it into smaller pieces.
  • Chop the red bell pepper and scallions into small pieces.
  • Heat the olive oil in a large skillet, then add the bell pepper and scallions and stir for a minute or two on medium-low heat.
  • Add the cabbage, salt, black pepper, and bouillon powder and stir till it begins to soften.
  • Stir and leave on medium heat for 5 minutes.
  • Serve and enjoy!

Notes

This recipe serves two and contains 11g net carbs.
  • After washing the cabbage before cutting, pat dry as much as you can with a soft cloth BEFORE you cut it, to prevent it from becoming soggy.
  • When shredding with the food processor, use the pulse function so you don't over-shred it or it will become mushy.
  • After adding the cabbage to your pan or skillet, leave uncovered. The cabbage will soften in no time but you want as much water as possible to evaporate.

Nutrition

Calories: 206kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 951mg | Potassium: 511mg | Fiber: 7g | Sugar: 10g | Vitamin A: 42.9% | Vitamin C: 194.2% | Calcium: 9.1% | Iron: 7.9%