Mustard Caraway Fried Cabbage

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Cabbage has never tasted so good! My Mustard Caraway Fried Cabbage will have you eating a lot more cabbage from now on.

Looking for a new side dish that is also Keto? Well, have I got a treat for you. Mustard Caraway Fried Cabbage has a slightly peppery taste. You won’t believe how good it is with Salmon. Not to mention the fact that this cabbage can stand in for rice and topped with your favorite protein. Uncommonly good!

Additionally, it has a wonderful texture and aroma and the flavor profile is off the hook. At any rate, cabbage is either you love it or you hate it. Personally, I think it is an underutilized vegetable. Cabbage unlike many other vegetables is a blank canvas and can take on a variety of flavors depending on what spices you pair with it. Therefore I paired my cabbage with a little bit of stone ground mustard and some caraway that also add a small texture component.

Personal Notes:

Since my daughter and I joined a summer shred challenge I needed to find a side dish that would pair nicely with the Mustard Glazed Salmon I was making. Incredibly my mind began to wander and become inspired as to what to serve along with the fish. Almost immediately I decided to make Mustard Caraway Fried Cabbage and after a short prayer went up I got inspired by the recipe that is below.  Add a small bed of cabbage and top with the protein of your choice. Easy and quick to make.

Mustard Caraway Fried Cabbage

Ingredients

• 2 tsp avocado oil
• 1 cups chopped onions
• 6 cups diced white cabbage
• 2 tbsp white balsamic vinegar
• 1/4 tsp caraway seeds
• 1 tbsp stone ground Dijon
• 1/4 cup chicken stock or broth
• salt and pepper to taste

Directions:

Heat avocado oil in a frying pan over medium heat until hot. Once hot add onions and cook until translucent. Next, add in the cabbage and continue cooking for 5 – 8  minutes. In a separate bowl add white balsamic vinegar, caraway seeds,  stone ground Dijon, and chicken stock or broth stirring until combined. Next, pour the liquid into the cabbage and salt and pepper to taste.

Continue cooking for another 5- 8 minutes until the cabbage is soft. Remove from heat and serve. Believe it or not, this can be used as you would rice, mashed potatoes, or pasta. Incredibly this can be served as a side dish too.

Mustard Caraway Fried Cabbage

Mustard Caraway Fried Cabbage cooked in white balsamic vinegar, stone ground mustard chicken broth, caraway seeds that injects a slightly spicy|sour flavor.

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Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 74 kcal

Ingredients

  

• 2 tsp Avocado Oil
• 1 cup onions
• 6 cups white chopped cabbage
• 2 tbsp White Balsamic Vinegar
• 1/4 tsp Caraway Seed
• 1 tbsp stone ground Dijon Mustard
• 1/4 cup Bone Broth Chicken

Salt and Pepper to Taste

Instructions

 

• Heat avocado oil in a frying pan over medium heat until hot. Once hot add onions and cook until translucent. Next, add in the cabbage and continue cooking for 5 - 8  minutes. In a separate bowl add white balsamic vinegar, caraway seeds,  stone ground Dijon, and chicken stock or broth stirring until combined. Next, pour the liquid into the cabbage and salt and pepper to taste.
• Continue cooking for another 5- 8 minutes until the cabbage is soft. Remove from heat and serve. Believe it or not, this can be used as you would rice, mashed potatoes, or pasta. Incredibly this can be served as a side dish too. 

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 74
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 1 g	3 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 115 mg	5 %
Potassium 61 mg	2 %
Total Carbohydrate 4 g	1 %
Dietary Fiber 1 g	4 %
Sugars 2 g
Protein 2 g	3 %
Vitamin A	12 %
Vitamin C	40 %
Calcium	2 %
Iron	3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.