My husband is not a big fan of cabbage, but if I make it this way he enjoys it, so we certainly have it on the menu frequently because cabbage is a powerhouse veggie! You should look up on the benefits, really!
If cauliflower is not your thing, you can use this in many places that call for “Caulirice.”
This makes itself a very versatile dish to compliment any meal you can think of!
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- 1 head of cabbage, green or red. Green is what I used in the picture, but red will look purple and possibly turn other parts of the meal purple.
- Mineral Salt
- Black Pepper
- Bouillon Powder
- garlic powder
- Onion Powder
- Butter, ghee or coconut oil
we get most of our bulk spices from here
Cut the head of cabbage into slices, then “dice” is by cutting against the grain in small pieces. The pieces will look like cabbage confetti.
Put the cabbage in a very large skillet or pot, because there will be a lot of volume, but they will cook down. Sprinkle with about 2 teaspoons of salt, and put the cabbage on Medium-high heat. Do not add any other seasonings or oil/butter until the cabbage has started to decrease in volume and release its juices.
It will begin to steam itself from its own juices, and lightly brown as they cook off, You want to brown bits because it adds flavor and texture. Once it has stopped cooking down so much add all other seasonings and your oil/butter to taste.
***Your fuel type, if following the Trim Healthy Plan, will be determined by how much oil/butter you added, and the quantity you ate. Less than 1 teaspoon of oil per serving then you can make it a Fuel Pull side. More than 1 teaspoon of oil per serving and this will compliment an S or Crossover meal.***