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
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Carbs 4.3g | Fat 29g | Protein 2.1g
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Fats of Life® is a blog I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
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Creamy Red Cabbage Bake
- 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
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Nutritional Information per serving
Calories 288Kcal / 1205kJ
See all the Side dish ideas on Fats of Life:
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.
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