Creamy Red Cabbage Bake

I just LOVE baking vegetables in cream! Not only is the flavour of baked cream so intoxicating, but different vegetables will offer varying textures in the end-result. I use a very similar method in this one, but I love how red cabbage never ‘completely’ softens, so it offers some texture in this dish. Remember – as with all my veg side dish ideas – be sure to enjoy it with a cut of meat or fish so you get your good-quality, essential protein in. I always garnish my dishes with herbs I have at hand, this not only makes your presentation prettier, but it adds another fresh flavour dimension. With this recipe, you can use parsley or chives but I actually had wild rocket in the fridge which I chopped up. I loved it because rocket has a slightly peppery flavour. This is totes up to you because the herb garnish is optional. xxx

– – – – – – PER SERVING – – – – – –
Carbs 4.3g | Fat 29g | Protein 2.1g
– – – – – – – – – – – – – – – – – – – – –

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Creamy Red Cabbage Bake

A simple, yummy way to enjoy red cabbage: bake it in garlic cream! This is a delicious side vegetable dish for 4 people...
Course Side Dish
Cuisine General
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 as a side dish

Per serving

Calories: 288kcal | Carbohydrates: 4.3g | Protein: 2.1g | Fat: 29g


  • 300 g (10.6 oz) red cabbage, very thinly sliced
  • 2 cloves garlic, peeled and finely chopped
  • 30 g (1 oz) unsalted butter
  • 1 TB red wine vinegar
  • 150 g (5.3 oz) double cream
  • 80 g (2.8 oz) soured cream
  • salt and ground white pepper
  • sea salt flakes
  • freshly ground black pepper
  • freshly chopped herbs of your choice, (optional)


  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Slice the red cabbage very thinly and finely chop the peeled garlic cloves.
  • Melt the butter in a large, non-stick pan or wok over moderate heat. Add the garlic and cook until softened, approx. 1 minute.
  • Tip in all the red cabbage.
  • Stir continuously until the cabbage softens more. You may want to increase the heat to high, but it is important to keep stirring to prevent the garlic burning.
  • Add the red wine vinegar (which should evaporate almost immediately) and continue to stir.
  • Tip in the double cream and soured cream and season with salt and ground white pepper. Combine well and allow the mixture to warm through (this gives the mixture a head start in the oven).
  • Transfer the whole lot to a suitable dish (mine was 16x16cm) and place on the lowest rack in the oven for 20 minutes to bake.
  • When ready, serve seasoned with salt flakes and freshly ground black pepper. Scatter over your favourite herbs (I used peppery rocket leaves actually which was lovely!)

For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx

Creamy Red Cabbage Bake
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Creamy Red Cabbage Bake
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FOR READERS OUTSIDE THE UK: Missing anything you might need? The links on this website are directed at the UK market and show the products I use here. However, you can get everything you might need from Amazon.

Nutritional Information per serving
Calories                        288Kcal / 1205kJ
Fat                                29g
Carbohydrates              4.3g
Protein                          2.1g


See all the Side dish ideas on Fats of Life:

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.

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