Low-carb red cabbage salad

Low-carb red cabbage salad

Fresh cinnamon, orange and dill combine with shredded red cabbage to form a side dish extraordinaire! This beautifully colored side looks gorgeous on a holiday table... or anytime. So refreshing and light, it’s an instant hit.

Low-carb red cabbage salad

Fresh cinnamon, orange and dill combine with shredded red cabbage to form a side dish extraordinaire! This beautifully colored side looks gorgeous on a holiday table... or anytime. So refreshing and light, it’s an instant hit.
USMetric
6 servingservings

Ingredients

  • 2 lbs (13 cups) 900 g (3 liters) red cabbage
  • 4 oz. 110 g butter
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 1 cinnamon stickcinnamon sticks
  • 1 tbsp 1 tbsp red wine vinegar
  • 1 1 orange, juice and zestoranges, juice and zest
  • 2 tbsp 2 tbsp fresh dill, chopped
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Shred the cabbage finely, ideally with a mandolin slicer or in a food processor.
  2. Fry in butter on medium high for 10–15 minutes. Fry the cabbage gently until soft and shiny - not too brown.
  3. Salt and pepper. Add cinnamon, vinegar and orange juice. Let simmer for 5-10 minutes.
  4. Add zest and dill towards the end or when serving.

Tip

If you have some left over, enjoy it as a topping on a sandwich!

Did you know?

The vinegar will help the red cabbage’s gorgeous color stay in tact.

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