I love braised kale and braised cabbage, but tonight’s creation with the two together was just amazing! Combining with my ingredient lineup totally changed the flavor profile of BOTH vegetables. Therefore this might be a good dish to try on those kale and cabbage haters among you, as neither tasted like themselves. This vegetable side is a little carb-y, but all those carbs are in the incredibly nutritious kale and cabbage, so they’re all GOOD carbs! This dish is suitable for all phases of Atkins and Keto diets if you can fit the carbs into your daily allowance. This recipe is also OK for Primal-Paleo diners.
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INGREDIENTS:
1 bunch of kale (about 4 cups stemmed and coarsely cut up)
2 c. cabbage, coarsely cut up
2 oz. yellow onion, sliced
3 oz. bell pepper, cut into medium-sized pieces (your color choice)
1/2 tsp. sea salt
Dash black pepper
1 T. Sriracha chili sauce
Water to cover all (I also added 3/4 c. baked ham broth/drippings)
1 T. bacon grease
DIRECTIONS: Melt the bacon grease over high heat in a large stew pot and saute the onion until caramelized. Add the stemmed, cut up kale, cabbage and water to cover. Add bell pepper, salt, pepper and Sriracha sauce. Bring to a boil and lower heat to medium and simmer for about 30 minutes. Serve at once. This broth makes a tasty and nutritious base for soups, so I store mine in containers in my freezer. 🙂
NUTRITIONAL INFO: Makes 5 servings, each contains:
70 calories, 3.04 g fat, 9.92 g carbs, 2.42 g fiber, 7.5 g NET CARBS, 2.48 g protein, 60 mg sodium
Buttoni's Low-Carb Recipes 