I had a packet of coleslaw mix in the fridge that needed to be used, and this simple braised cabbage turned out to be the perfect solution. Nothing fancy — just cabbage, onion, a spoon of tomato paste, and butter.
Cabbage is one of those humble ingredients that never seems to get enough credit. Treated gently and given time, it transforms into something deeply savoury and comforting — proof that everyday vegetables can be quietly wonderful.
I love sides like this in keto cooking: a few good ingredients, slowly cooked until they taste like more than the sum of their parts.
I served mine with my no-fail juicy chicken breasts, and it was absolutely delicious. It would also be lovely alongside roast pork or sausages. I typically top the leftovers with a fried egg for a quick meal.
Butter-Braised Cabbage with Tomato
A quick and hearty side dish full of flavour.
Ingredients
- 2 tbsp butter, divided
- 350 g coleslaw mix ✦
- 1 carrot, grated
- 1 onion, thinly sliced
- 2 tbsp tomato paste, sugar-free
- salt, to taste
- splash of lemon juice, to finish
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium heat.
- Add the shredded cabbage and sauté for two minutes.
- Add the carrot and onion, and stir to combine.
- Stir in the tomato paste and the remaining tablespoon of butter.
- Reduce the heat to low and cook uncovered for about 10 minutes, stirring occasionally.
- When the vegetables are soft with coated with tomato paste, taste, add more salt if needed, and finish the dish with a splash of lemon juice.
- Serve warm.
Notes
✦ I like to use a red-and-white cabbage mix — it gives both colour and a subtle sweetness. You can also shred your own cabbage instead of using a mix (about 350 g in total).
This reheats beautifully.
Serves: 4
Nutrition (per serving): 448 kcal | 40.9 g fat | 7.6 g net carbs | 5.5 g fibre | 4.4 g protein
