Need a simple low-carb vegetable side dish? Try this fabulous sauteed red cabbage with sweet vinegar seasoning. It's a unique side that is sure to please!
I picked up some red cabbage to slice into a salad and had half a head left. So, I started looking online to find some recipes to use the leftover cabbage!
There were several recipes that were simple and required few ingredients. I've never cooked red cabbage before, so I wasn't sure how it would be.
However, the sauteéd red cabbage recipe that I ended up making turned out to be very good. I loved the sweetened vinegar seasoning!
The result reminded me of a warm cabbage salad with vinegarette dressing. Of course, I didn't follow the recipe too closely, and I made modifications for it to be low carb.
You can bet I'll be making this yummy side dish again. I may even try using the red cabbage in a crack slaw to give it a different color!
Why you'll love it
This sautéed red cabbage recipe is so vibrant, beautiful, and delicious! Whether you love green cabbage or purple cabbage more, you can use either one in this recipe.
Cooked red cabbage has an earthy and slightly sweet flavor that is unlike anything else. And cooking it is easier than you might think.
Even if you aren't a person who likes cabbage, you should definitely give it a try. The flavor of the dish might surprise you (like it did me!).
And, who can resist such a beautifully colored vegetable? I've always loved the color purple - that's why I like to buy purple-colored cauliflower too.
I can see this becoming a regular on my rotation. And, sauteed red cabbage fits into an AIP paleo meal plan if you cut back or eliminate the sweetener.
There is just a handful of ingredients to make this delicious cabbage side dish. Here's some info on what I used!
This is used to wilt down your cabbage. You could use avocado oil instead.
Of course, you'll need some cabbage for this recipe. I used the red (purple) variety but feel free to use green if that's what you enjoy.
There's just a simple salt and pepper seasoning for this recipe, along with some ground mustard seed.
I used apple cider vinegar, but you can use red wine vinegar instead. Balsamic vinegar is another substitute you can make.
To me, the stevia-sweetened version was much better, so that's what I'm sharing on the blog. Plus, stevia is paleo-friendly and doesn't have any erythritol.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Heat the oil in the skillet first. Adding the cabbage to a hot skillet helps it cook so much better.
- Add more spices. Taste it first! If you think it needs more salt or mustard seeds, add them.
- Add your favorite vegetables. This is an easy way to add things like zucchini, onions, or shredded carrots.
This recipe could not be any easier! Check out how simple it is to saute cabbage and enjoy a healthy side dish.
Saute the cabbage
Slice the red cabbage and then add it to a large skillet with olive oil over medium heat. Saute it, stirring occasionally, for about 5 minutes. You'll see it begin to wilt.
After the cabbage begins to wilt, add the vinegar, sweetener, and your favorite spices. Keep stirring and cooking red cabbage for another 10 minutes.
Then, it's ready to eat!
️ Serving suggestions
I'm thinking of serving this cooked cabbage at our holiday dinner with its bright color. It's really more of a purple rather than red, but I still think it's a festive color!
Although this dish isn't the right color for St. Patrick's Day, I think it would taste great served along with corned beef casserole.
If you are a fan of mashed potatoes, serve this purple cabbage with some mashed turnips. It has a similar taste and texture.
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
I think the red cabbage would be a great veggie to ferment. Since I like to add dill, it would taste like pickled cabbage. And, the purple color looks great in the jar.
I've started to ferment my own vegetables as it's recommended for improved gut health. I use a recipe similar to the one found at Running to the Kitchen.
It's basically a brine solution with 2 cups of water and 1 ½ teaspoons of sea salt in a quart-size mason jar. Then, you add your vegetables to the jar and let it sit in a cool dark spot for about 5-7 days.
The amount of time you let the vegetables ferment depends on personal taste. The flavor profile does change depending on how long you let it sit.
Yes, sauteed red cabbage will taste pretty good with sliced onions. Use a mandolin to slice them evenly. Red onions are the best kind of onions to use.
Yes, if you love cabbage, then you will enjoy this naturally gluten-free recipe!
Cabbage is incredibly good for you. It is low in calories, high in fiber, and is a fantastic source of potassium (which is amazing for your heart health). It's also a surprisingly good source of vitamin C and has properties in it that might help you lower inflammation in your body.
If you enjoy cooking cabbage, then here are some more of my favorite keto recipes that use cabbage. They are some of my most popular recipes.
- Keto Unstuffed Cabbage Roll Bake is a delicious casserole that feeds an entire crowd and is packed with flavor.
- Corned Beef Casserole with Cabbage is a keto-friendly recipe that uses leftover corned beef in a delicious new way.
- Creamed Cabbage and Ground Beef Casserole is another family-friendly way to cook cabbage that everyone will love.
- Hamburger Cabbage Casserole looks like a favorite tomato-based dish but has cabbage instead of pasta.
- Keto Cabbage Rolls are stuffed with ground beef and an incredible tomato sauce.
Sauteed Red Cabbage
- Heat oil in skillet over medium high heat.
- Add cabbage and stir in pan until it wilts, about 3 to 5 minutes.
- Stir in vinegar and sweetener.
- Season with mustard seed, salt and pepper and reduce heat slightly.
- Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Array ( [calories] => 68 [carbohydrates] => 5 [protein] => 1 [fat] => 4 [sodium] => 19 [potassium] => 179 [fiber] => 1 [sugar] => 2 [vitamin_a] => 780 [vitamin_c] => 39.8 [calcium] => 31 [iron] => 0.6 [serving_unit] => g )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on December 7, 2010. Post updated on April 12, 2022, with additional recipe information and new photos.