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
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!
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.
Calories: 206kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 951mg | Potassium: 511mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2145IU | Vitamin C: 160.2mg | Calcium: 91mg | Iron: 1.4mg