Keto ‘Almost Kraut’ Hot Spiced Cabbage
If you enjoy the flavors of sauerkraut, but don’t want the wait time, try out this recipe for ‘almost kraut’! You get the tender but crunchy texture, the same spices, and this side comes hot – perfect for accompanying our main course.
How to Make It
Step 1
Slice your cabbage into fine shreds, resulting in the weight listed in the ingredients. Arrange the cabbage in a colander and sprinkle 1 TABLESPOON of salt over the cabbage. Use your hands to massage the salt into the cabbage for a few minutes – long enough that the cabbage wilts, and large amounts of liquid are extracted. Leave the cabbage to wilt in the colander for 1 hour.
Step 2
After 1 hour, rinse the salt off your cabbage in the colander. Use your hands again to squeeze as much liquid as you can out of the cabbage before transferring the cabbage to a mixing bowl. In the mixing bowl, combine the cabbage with all remaining ingredients, tossing until coated.
Step 3
Place the seasoned cabbage in a large skillet over medium heat. Continually toss and stir until the cabbage turns hot with slight crispy edges. Adjust the heat as necessary to avoid burning.
Step 4
Serve hot!
Ingredients
- Cabbage, Green, Raw
1 pound
- Salt
½ tablespoon
- Black Pepper
⅛ teaspoon
- Paprika
¼ teaspoon
- Onion Powder
⅛ teaspoon
- Caraway Seed
½ teaspoon
- Cayenne
⅛ teaspoon
- Olive Oil
½ teaspoon
- Apple Cider Vinegar
¼ teaspoon