Low Carb Thanksgiving Vegan Cabbage
How to Make It
Step 1
Heat the olive oil and coconut oil in a large skillet over a low/medium heat. Thinly slice the onion and garlic and add to the skillet. Sweat gently for a few minutes until tender and fragrant.
Step 2
Thinly slice the cabbage and finely chop the rosemary. Add the cabbage, orange zest, and rosemary to the skillet. Pan fry for 5-6 minutes or until the cabbage is tender and starting to soften.
Step 3
Add the vegetable stock and cranberries to the skillet. Stir well to combine. Simmer the cabbage in the stock until the liquid has completely evaporated. The cabbage should be soft with a little bite, and the cranberries plump and rehydrated.
Step 4
Add the pine nuts to the skillet. Stir to combine with the cabbage. Pan fry for a minute more to heat the pine nuts and lightly toast them. Serve the cabbage hot with your favorite vegan Thanksgiving main.
Ingredients
- Red Cabbage – 3 cup
- Rosemary, Fresh – 2 teaspoon
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Coconut Oil – 1 tablespoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Orange Peel Or Zest Raw – 1 tsp
- Vegetable Broth, Bouillon Or Consomme – ½ cup
- Red Onion – ½ medium – 2 1/2″ diameter
- Salt, Sea Salt – ½ teaspoon
- Black Pepper – ⅛ teaspoon