Riced Cabbage

Riced cabbage is a quick, easy, and savory side dish and is a great alternative to cauliflower rice with only 11 net carbs! You can easily double it up for a full, satisfying and nutritious meal.

I am constantly trying out new cabbage recipes because not only is it such a versatile and affordable vegetable, but with the right spices and flavors, even your non-keto friends will have a blast eating this! If you don’t like cauliflower or you need a change from the cauliflower-EVERYTHING that is usually synonymous with a keto or low carb diet, then try cabbage instead. It might not substitute for cauliflower always but this riced cabbage brings its own unique flavor and taste, which is vastly different from cauliflower.

In this recipe, the cabbage is finely chopped or shredded using a food processor till it resembles the texture of rice. It is similar to cauliflower rice but slightly less crunchy. Cabbage does not have the strong smell of cauliflower so you can make this as often as you’d like without complaints from roommates or in my case, my kids. I make a lot of cauliflower and sometimes I batch cook different cauliflower dishes and often have to open the kitchen door to air out the strong smell. I get a lot of “are you making cauliflower, mum? cos I can smell it” from my kids…ha!

Can I use pre-packaged shredded cabbage?

You sure can! I like to shred my vegetables when I have the time just because everything tastes so much fresher and better than using the prepackaged version. But if you are short on time, that will work too!

Ingredients used to make riced cabbage

Vegetables: This includes cabbage, red bell peppers, and scallions. Bell peppers give a slightly sweet and pleasant flavor to this recipe and provide a slight crunch as well. I use just half a red bell pepper but you can also use mini bell peppers if you prefer not to keep leftovers.

Olive oil: To saute the vegetables.

Spices: Bouillon powder, black pepper, and salt.

How to make Riced Cabbage

First, wash and pat dry the cabbage. You don’t want it to be too soggy so this step is important. Chop the cabbage into medium pieces, then use the chop function of a food processor to shred it into smaller pieces. Set aside.

Chop the red bell pepper and scallions. Heat the olive oil in a large skillet, then add the chopped scallions and bell pepper and stir. Frying the red bell pepper infuses this dish with incredible flavors you will totally fall in love with.

Add the cabbage,  black pepper, bouillon powder, and salt, and stir till it begins to soften. Stir intermittently and leave on medium heat for 5 minutes. Serve and enjoy!

This recipe is for one serving although you can very easily double it to make two. When I make more than one serving, it does not last more than 2 days in my fridge because my husband, who is not a low-carber, will not hesitate to eat up all the rest. It really is that delicious.

This recipe was made using green cabbage and not red cabbage. I am not sure how it will turn out with red cabbage because I didn’t try it, but if you do, leave a comment or tag me on Instagram as I would love to see your creation!

Tips on making riced cabbage

After washing the cabbage before cutting, pat dry as much as you can with a soft cloth BEFORE you cut it, to prevent it from becoming soggy.

When shredding with the food processor, use the pulse function so you don’t over-shred it or it will become mushy.

After adding the cabbage to your pan or skillet, leave uncovered. The cabbage will soften in no time but you want as much water as possible to evaporate.

What can I eat riced cabbage with?

Riced cabbage goes perfectly with beef, chicken, fish or any protein of choice. Here are some tasty options:

Peppered Goat Meat (Asun Recipe)
Dijon Roasted Chicken
Baked Whole Catfish
Keto Sticky Chicken

More delicious low carb cabbage dishes:

Vegetable Beef Soup with Cabbage
Spicy Cabbage Rice
Low Carb Coleslaw (Spicy)

Print Recipe

5 from 11 votes

Riced Cabbage

Riced cabbage is a quick, easy, and savory side dish and is a great alternative to cauliflower rice with only 11 net carbs! You can easily double it up for a full, satisfying and nutritious meal.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Snack, Side Dishes and Appetizers

Cuisine: African

Keyword: riced cabbage

Servings: 2

Calories: 206kcal

Ingredients

• 1/2 cabbage medium
• 2 tbsp olive oil
• 1 red bell pepper
• 1 scallion
• 1/2 tbsp bouillon powder
• 1/2 tsp salt to taste
• 1 tsp black pepper

Instructions

• Wash the cabbage and pat dry.
• Chop the cabbage and place in the food processor.
• Use the chop function to shred it into smaller pieces.
• Chop the red bell pepper and scallions into small pieces.
• Heat the olive oil in a large skillet, then add the bell pepper and scallions and stir for a minute or two on medium-low heat.
• Add the cabbage, salt, black pepper, and bouillon powder and stir till it begins to soften.
• Stir and leave on medium heat for 5 minutes.
• Serve and enjoy!

Notes

This recipe serves two and contains 11g net carbs.

• After washing the cabbage before cutting, pat dry as much as you can with a soft cloth BEFORE you cut it, to prevent it from becoming soggy.
• When shredding with the food processor, use the pulse function so you don't over-shred it or it will become mushy.
• After adding the cabbage to your pan or skillet, leave uncovered. The cabbage will soften in no time but you want as much water as possible to evaporate.

Nutrition Facts

Riced Cabbage

Amount Per Serving

Calories 206 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 951mg41%

Potassium 511mg15%

Carbohydrates 18g6%

Fiber 7g29%

Sugar 10g11%

Protein 3g6%

Vitamin A 2145IU43%

Vitamin C 160.2mg194%

Calcium 91mg9%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?

Mention @lowcarbafrica or tag #lowcarbafrica on instagram and please leave a comment or rating below. Thank you!

Craving more delicious side dishes? Try these:

Cauliflower Rice And Sausage Stuffing
Sauteed Green Beans & Mushrooms
Stir-Fried Brussels Sprouts with Bacon