Aunt Rocky’s German-Style Boiled Cabbage

Cut cabbage into 4 wedges.

Melt butter in a small Dutch oven or larger soup pan. Add everything else, except cabbage. Stir.

Add cabbage wedges, and bring pot to a boil. Reduce heat, cover, simmer about 10–15 minutes, or until fork tender. Gently flip the cabbage wedges over about halfway through the cooking time.

Use a slotted spoon to remove the cabbage from the pan and serve.

Notes:
• Cabbage size and weight varies, so nutrition estimates are estimates based on a “medium” size head of cabbage that weighs 32 ounces. For more servings, use a larger Dutch oven, double all ingredients, and use the whole cabbage. Cook time should be the same.
• These are rough nutrition estimates using My Fitness Pal’s online recipe analyzer. For this recipe, all ingredients are included, even though most of the liquid will remain in the pan. There is no accurate way to determine how much of the spices or fats are actually absorbed by the cabbage.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving (see notes): Calories 76, Total Fat 6 g, Saturated Fat 2 g, Sodium 148 mg, Potassium 153 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars 1 g, Protein 2 g. Macros: 57% fat, 17% protein, 26% carbs.

© October 4, 2018 Roxana Lopez for Aunt Rocky’s.