25+ Flavorful Spring Green Cabbage Recipes You Need to Try

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Spring is a season of renewal, and what better way to embrace it than with fresh, vibrant, and healthy meals?

Spring green cabbage, with its tender leaves and mild, slightly sweet flavor, is the perfect vegetable to usher in the season.

with vitamins, fiber, and antioxidants, it’s not only a powerhouse of nutrition but also incredibly versatile in the kitchen.

Whether you’re looking to create a light salad, a hearty stir-fry, or even a savory casserole, spring green cabbage can take center stage in a wide variety of recipes.

In this blog article, we’ll explore 25 delicious ways to incorporate this leafy green into your spring meals, showcasing its crisp texture and ability to complement both light and bold flavors.

Let’s dive into the world of spring cabbage recipes and get cooking!

25+ Flavorful Spring Green Cabbage Recipes You Need to Try

Spring green cabbage is the perfect vegetable to celebrate the season of growth and freshness.

From crispy salads to warm and comforting stews, the possibilities are endless when it comes to cooking with this vibrant vegetable.

With these 25 recipes, you can easily incorporate cabbage into your spring meals, whether you’re craving something light and refreshing or hearty and satisfying.

So, gather your ingredients, embrace the season, and enjoy the many flavors and health benefits that spring green cabbage has to offer.

Keto Cabbage Stir-Fry with Chicken

This stir-fry combines tender, sautéed spring green cabbage with juicy chicken, a variety of colorful veggies, and keto-friendly seasonings. It’s a quick, one-pan dish that delivers a healthy dose of protein and fiber without the carbs, making it an ideal low-carb lunch.

Ingredients:

1 medium head of spring green cabbage, shredded
2 chicken breasts, cut into strips

1 tablespoon coconut oil or olive oil
1 bell pepper, thinly sliced
1 small zucchini, thinly sliced

2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil

1 teaspoon ground ginger
Salt and pepper to taste
2 tablespoons chopped cilantro (optional)

Instructions:

Heat coconut or olive oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet, cooking until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set it aside.

In the same skillet, add a bit more oil if needed and sauté the garlic, bell pepper, and zucchini for 2-3 minutes.
Add the shredded cabbage and stir-fry for another 3-4 minutes until the cabbage is tender but still crisp.
Return the cooked chicken to the skillet, and pour in the soy sauce, sesame oil, and ground ginger. Stir everything together and season with salt and pepper.

Continue to cook for another 2 minutes, allowing the flavors to meld together.
Garnish with chopped cilantro if desired, and serve hot.

This keto cabbage stir-fry with chicken is a quick and satisfying lunch option that provides all the flavors of a hearty stir-fry, without the carbs. The cabbage adds a pleasant crunch, while the chicken provides lean protein, making it both filling and nourishing. With its savory sauce and fresh vegetables, this dish is sure to become a favorite in your low-carb rotation.

Keto Cabbage and Bacon Salad

This keto-friendly cabbage and bacon salad is a perfect combination of crunchy cabbage, crispy bacon, and a rich, creamy dressing. It’s a simple, low-carb lunch that’s both filling and packed with healthy fats, ideal for those following a ketogenic diet.

Ingredients:

1/2 head of spring green cabbage, shredded

6 slices of bacon, cooked and crumbled
1/4 cup mayonnaise (preferably avocado oil-based)
1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard
1 tablespoon olive oil
Salt and pepper to taste

1 tablespoon chopped fresh parsley (optional)

Instructions:

In a large bowl, combine the shredded cabbage and crumbled bacon.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until smooth and creamy.
Pour the dressing over the cabbage and bacon mixture, tossing everything together until well combined.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed.

Garnish with fresh parsley before serving.

This keto cabbage and bacon salad is the perfect light yet satisfying lunch. The crispy bacon adds a savory runch, while the cabbage provides a satisfying texture. The creamy dressing ties it all together, offering a balance of tangy, rich flavors that are ideal for a low-carb, keto-friendly meal. It’s a great option for anyone craving something fresh and filling with minimal carbs.

Spring Cabbage Keto Tacos

These keto tacos use spring green cabbage as a healthy and low-carb alternative to traditional taco shells. Filled with seasoned ground beef, cheese, and a flavorful avocado sauce, these tacos offer all the taste of classic tacos, without the carbs.

Ingredients:

1/2 head of spring green cabbage, cut into large leaves (for taco “shells”)
1 lb ground beef (or turkey for a leaner option)

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika

1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Salt and pepper to taste

1/2 cup shredded cheddar cheese
1 avocado, mashed
1 tablespoon lime juice

1/4 cup chopped cilantro
1/4 cup diced red onion (optional)

Instructions:

Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks.
Season the beef with cumin, paprika, garlic powder, chili powder, salt, and pepper. Stir well to combine and cook for another 2-3 minutes.
While the beef cooks, prepare the avocado sauce by mashing the avocado in a bowl and mixing with lime juice, chopped cilantro, salt, and pepper.

Once the beef is ready, spoon it into the cabbage leaves, using them as taco shells.
Top each taco with shredded cheese, a dollop of avocado sauce, and optional diced red onions.
Serve the tacos immediately, garnished with extra cilantro if desired.

These spring cabbage keto tacos are a fun and creative way to enjoy tacos while staying within the limits of a low-carb diet. The cabbage leaves serve as a fresh and crunchy substitute for tortillas, while the seasoned ground beef and creamy avocado sauce bring a satisfying richness. This recipe offers the perfect balance of flavors and textures, making it a delicious and filling keto-friendly lunch option.

Keto Cabbage and Sausage Skillet

This one-pan dish combines flavorful sausage with sautéed cabbage, creating a savory, low-carb meal. The cabbage absorbs the flavors of the sausage, garlic, and seasonings, making this an easy and delicious keto lunch.

Ingredients:

1/2 head of spring green cabbage, chopped
2 Italian sausages (or your preferred type), sliced
1 tablespoon olive oil

1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon paprika

1/2 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chicken broth (optional for more moisture)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the sliced sausages and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.

Add the chopped cabbage to the skillet and stir to combine. Season with paprika, oregano, salt, and pepper.
If needed, add chicken broth to the skillet to prevent burning and keep the cabbage tender. Cook for 5-6 minutes, stirring occasionally.
Return the sausage to the skillet and stir everything together. Cook for an additional 2-3 minutes to heat through.

Serve hot.

The keto cabbage and sausage skillet is a simple yet flavorful dish that combines the richness of sausage with the light crunch of cabbage. It’s the perfect low-carb option for a hearty lunch that comes together quickly. The added spices and savory broth make it an incredibly satisfying meal without the carbs.

keto Cabbage Soup with Ground Beef

This low-carb cabbage soup is a comforting, hearty meal that’s perfect for a chilly day. Ground beef, vegetables, and cabbage come together in a rich broth for a filling keto lunch that’s both nutritious and satisfying.

Ingredients:

1/2 head of spring green cabbage, chopped
1 lb ground beef

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced

2 cups beef broth
1/2 teaspoon dried thyme
1/2 teaspoon paprika

Salt and pepper to taste
1/2 cup diced tomatoes (optional for extra flavor)

Instructions:

Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Add the chopped onion and garlic to the pot, cooking for 2-3 minutes until fragrant.
Pour in the beef broth and bring to a simmer.

Add the chopped cabbage, thyme, paprika, salt, and pepper. Stir well and let the soup simmer for 15-20 minutes, until the cabbage is tender.
Optional: Add diced tomatoes for extra flavor and cook for an additional 5 minutes.
Taste and adjust seasoning as needed before serving.

This keto cabbage soup with ground beef is a comforting and filling meal that warms you up while staying low in carbs. The cabbage soaks up the rich flavors of the broth and beef, creating a hearty soup that’s perfect for lunch. It’s a great way to enjoy a nutritious, satisfying meal without the carbs of traditional soups.

keto Cabbage Frittata

A savory keto frittata packed with spring green cabbage, eggs, and cheese. This one-pan dish is easy to make and is an excellent choice for a low-carb lunch or brunch.

Ingredients:

1/2 head of spring green cabbage, shredded
6 large eggs
1/4 cup heavy cream

1 tablespoon olive oil
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the shredded cabbage and sauté for 4-5 minutes until softened.

In a bowl, whisk together the eggs, heavy cream, mozzarella, Parmesan, garlic powder, salt, and pepper.
Pour the egg mixture over the cabbage in the skillet, stirring gently to combine.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden on top.

Garnish with fresh parsley if desired, and serve.

This keto cabbage frittata is a delicious, filling option for a low-carb lunch. The eggs and cheese provide a satisfying richness, while the cabbage adds texture and flavor. It’s an easy-to-make meal that can be enjoyed hot or cold and is perfect for meal prepping.

Keto Cabbage and Shrimp Stir-Fry

A light yet flavorful stir-fry featuring succulent shrimp and crispy cabbage, this dish is quick to prepare and full of fresh, vibrant flavors. It’s a great low-carb option for those following a keto diet.

Ingredients:

1/2 head of spring green cabbage, shredded
1 lb shrimp, peeled and deveined

1 tablespoon coconut oil
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon fresh ginger, grated
1 tablespoon sesame oil
1/4 cup chopped green onions

Salt and pepper to taste

Instructions:

Heat coconut oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from the skillet and set aside.

In the same skillet, add garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the shredded cabbage and stir-fry for 4-5 minutes, until the cabbage begins to soften but still retains some crunch.
Return the shrimp to the skillet and add soy sauce and sesame oil. Stir to combine.

Cook for an additional 2-3 minutes, allowing the flavors to meld.This keto cabbage and shrimp stir-fry is a flavorful, light dish that’s both low in carbs and rich in protein. The shrimp adds a sweet and savory taste, while the cabbage remains crisp, making it a perfect balance of flavors and textures. This dish is quick, easy, and ideal for a healthy lunch.

Keto Cabbage Roll Casserole

This casserole is a low-carb version of traditional stuffed cabbage rolls, with all the flavors and none of the carbs. Ground beef, tomatoes, and cabbage come together in a cheesy, savory bake that’s perfect for a keto lunch.

Ingredients:

1/2 head of spring green cabbage, chopped
1 lb ground beef
1 can (14 oz) diced tomatoes (preferably no sugar added)

1/2 onion, chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the chopped onion and garlic to the skillet, cooking for 2-3 minutes until softened.
Stir in the diced tomatoes, basil, oregano, salt, and pepper, and simmer for 5 minutes.
In a casserole dish, layer the chopped cabbage and beef mixture. Top with mozzarella and Parmesan cheeses.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
This keto cabbage roll casserole offers all the comforting flavors of traditional cabbage rolls but without the carbs. The cheesy, savory layers combined with the tender cabbage make it a filling and satisfying meal, perfect for a low-carb lunch that’s sure to please the whole family.

keto Cabbage and Avocado Bowl

This simple keto cabbage and avocado bowl is a fresh, satisfying lunch that combines shredded cabbage with creamy avocado, topped with a tangy dressing. It’s quick to prepare and full of healthy fats and fiber.

Ingredients:

1/2 head of spring green cabbage, shredded
1 avocado, diced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chia seeds (optional for added texture)

Instructions:

In a large bowl, combine the shredded cabbage and diced avocado.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over the cabbage and avocado mixture, tossing gently to coat.
This keto cabbage and avocado bowl is a refreshing, nutrient-packed option for lunch. The creamy avocado complements the crunch of the cabbage, while the tangy dressing ties it all together. It’s an easy, no-cook meal that’s perfect for anyone looking to keep their lunch light and low-carb.

Keto Cabbage and Pork Stir-Fry

This quick stir-fry features tender pork strips and sautéed cabbage in a savory, low-carb sauce. It’s a simple yet delicious meal that’s perfect for a keto lunch, with a great balance of protein and fiber.

Ingredients:

1/2 head of spring green cabbage, shredded
1 lb pork tenderloin, thinly sliced
2 tablespoons coconut oil
2 cloves garlic, minced
1/2 cup coconut aminos (or soy sauce)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon ground ginger
Salt and pepper to taste
2 tablespoons sesame seeds (optional for garnish)
Chopped green onions (optional for garnish)

Instructions:

Heat coconut oil in a large skillet over medium-high heat. Add the sliced pork and cook for 4-5 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the garlic and cook for 1-2 minutes until fragrant.
Add the shredded cabbage and sauté for 5-6 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch.
Return the cooked pork to the skillet. Add the coconut aminos, rice vinegar, sesame oil, ginger, salt, and pepper. Stir well to combine and cook for another 2-3 minutes.:
This keto cabbage and pork stir-fry is a fantastic way to enjoy the satisfying flavors of pork and cabbage while keeping it low in carbs. The coconut aminos provide a savory, slightly sweet flavor, while the sesame oil and ginger add an extra layer of depth. It’s a simple and flavorful lunch option that’s perfect for any keto dieter.

Keto Cabbage and Eggplant Lasagna

A low-carb take on lasagna, this keto-friendly dish uses spring green cabbage and eggplant in place of traditional noodles. Layered with ground beef and a rich tomato sauce, this lasagna is a satisfying meal full of flavor.

Ingredients:

1/2 head of spring green cabbage, shredded
1 medium eggplant, sliced thinly
1 lb ground beef
1 can (14 oz) diced tomatoes (preferably no sugar added)
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Slice the eggplant into thin rounds and grill or roast them for 10-15 minutes, until tender. Set aside.
In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Add the minced garlic, diced tomatoes, oregano, basil, salt, and pepper to the skillet. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
In a baking dish, layer the shredded cabbage, eggplant slices, beef sauce, ricotta, and mozzarella cheese. Repeat the layers until all ingredients are used.
Top with grated Parmesan cheese and bake for 25-30 minutes until the cheese is melted and bubbly.

This keto cabbage and eggplant lasagna is a creative way to enjoy a beloved comfort food while staying low-carb. The cabbage and eggplant provide a hearty base, while the ground beef and cheese offer rich flavor and protein. It’s a filling and satisfying keto lunch or dinner option that’s sure to satisfy your lasagna cravings.

Keto Cabbage and Tuna Salad

This refreshing keto cabbage and tuna salad combines crunchy cabbage with flavorful tuna and a creamy dressing. It’s a perfect low-carb lunch that’s quick to prepare, high in healthy fats, and packed with protein.

Ingredients:

1/2 head of spring green cabbage, shredded
1 can (5 oz) tuna in olive oil, drained
1/4 cup mayonnaise (preferably avocado oil-based)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded cabbage and tuna.
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, chopped dill, salt, and pepper.
Pour the dressing over the cabbage and tuna mixture, tossing gently to combine.
Taste and adjust the seasoning if needed.
Serve immediately or refrigerate for an hour before serving for a chilled option.

This keto cabbage and tuna salad is a light, nutritious lunch that’s easy to prepare and full of flavor. The creamy dressing, along with the tender tuna, complements the crisp cabbage perfectly. It’s a healthy, low-carb meal that’s perfect for meal prepping or when you need a quick, satisfying lunch.

Keto Cabbage Slaw with Grilled Chicken

This keto cabbage slaw is a tangy and crunchy side dish that pairs perfectly with grilled chicken. The cabbage adds a fresh, crispy texture, while the creamy dressing brings everything together. It’s a great low-carb option for lunch.

Ingredients:

1/2 head of spring green cabbage, shredded
2 grilled chicken breasts, sliced
1/4 cup mayonnaise (preferably avocado oil-based)
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon erythritol (optional, for sweetness)
Salt and pepper to taste

Instructions:

In a large bowl, combine the shredded cabbage and sliced grilled chicken.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, erythritol, salt, and pepper.
Pour the dressing over the cabbage and chicken mixture, tossing to combine.
Taste and adjust seasoning if needed.
This keto cabbage slaw with grilled chicken is a light yet satisfying lunch option. The creamy, tangy dressing enhances the cabbage’s crunch, and the grilled chicken adds lean protein, making it a well-rounded, low-carb meal. It’s perfect for meal prepping or as a quick, refreshing lunch.

Keto Cabbage and Avocado Lettuce Wraps

These low-carb cabbage and avocado lettuce wraps are a fresh, filling, and portable lunch. The cabbage serves as a crunchy base, while the avocado adds creaminess and flavor. They’re perfect for a light and nutritious keto lunch.

Ingredients:

1/2 head of spring green cabbage, shredded
1 avocado, sliced
1/4 cup shredded cheese (optional)
2 tablespoons olive oil
1 tablespoon lime juice
Salt and pepper to taste
4 large lettuce leaves (such as Romaine)

Instructions:

In a large bowl, toss the shredded cabbage with olive oil, lime juice, salt, and pepper.
Lay the lettuce leaves flat on a clean surface.
Place a generous amount of the cabbage mixture onto each lettuce leaf.
These keto cabbage and avocado lettuce wraps are a light and refreshing option for a low-carb lunch. The crunch of the cabbage pairs beautifully with the creamy avocado, and the lime dressing adds a burst of flavor. They’re quick to prepare and make for a satisfying, portable meal that’s perfect for a keto diet.

Keto Cabbage and Salmon Salad

This keto cabbage and salmon salad combines the delicate flavors of salmon with the crunch of cabbage, all tossed in a tangy, creamy dressing. It’s a high-protein, low-carb meal that’s both satisfying and easy to prepare.

Ingredients:

1/2 head of spring green cabbage, shredded
1 can (5 oz) wild-caught salmon, drained
1/4 cup mayonnaise (preferably avocado oil-based)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)

Instructions:

In a large bowl, combine the shredded cabbage and salmon.
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
Pour the dressing over the cabbage and salmon mixture, tossing gently to combine.
Garnish with chopped parsley and serve immediately.

This keto cabbage and salmon salad is a light yet satisfying meal. The creamy dressing complements the tender salmon and crunchy cabbage, creating a balanced and flavorful dish. It’s an easy, quick lunch that’s high in healthy fats and protein, making it perfect for a keto lifestyle.

Keto Cabbage and Turkey Meatballs

This keto cabbage and turkey meatballs dish offers a delicious, hearty meal that’s low in carbs but high in protein. The turkey meatballs are moist and flavorful, and when served over sautéed cabbage, it creates a well-rounded, satisfying lunch.

Ingredients:

1/2 head of spring green cabbage, shredded
1 lb ground turkey
1/4 cup almond flour
1 egg
2 cloves garlic, minced
1/4 cup chopped parsley
1 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup marinara sauce (optional, no sugar added)

Instructions:

Preheat the oven to 375°F (190°C).
In a bowl, mix the ground turkey, almond flour, egg, garlic, parsley, oregano, salt, and pepper until well combined.
Form the mixture into meatballs and place them on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, until the meatballs are cooked through.
Meanwhile, heat olive oil in a skillet over medium heat. Add the shredded cabbage and sauté for 5-7 minutes, until tender but still crisp.
Serve the meatballs on top of the cabbage, garnished with marinara sauce if desired.

Keto cabbage and turkey meatballs offer a flavorful and filling lunch that’s both low in carbs and rich in protein. The moist turkey meatballs paired with sautéed cabbage create a satisfying combination. This dish can be enjoyed as a comforting lunch or dinner, and it’s perfect for meal prep.

Keto Cabbage and Bacon Salad

This hearty keto cabbage and bacon salad is a simple yet satisfying lunch. The crispy bacon adds a savory crunch to the tender cabbage, while the tangy dressing ties everything together. It’s a low-carb, protein-packed option perfect for a quick meal.

Ingredients:

1/2 head of spring green cabbage, shredded
6 slices of bacon, cooked and crumbled
1/4 cup mayonnaise (preferably avocado oil-based)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped chives (optional)

Instructions:

In a large bowl, combine the shredded cabbage and crumbled bacon.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
Pour the dressing over the cabbage and bacon mixture and toss to combine.
Garnish with chopped chives if desired and serve immediately.

This keto cabbage and bacon salad is a delicious, low-carb lunch option that’s full of flavor and texture. The crispy bacon provides a savory crunch, and the tangy dressing perfectly complements the cabbage. It’s an easy and quick salad that makes for a satisfying, keto-friendly lunch.

Keto Cabbage and Avocado Taco Bowls

These keto cabbage and avocado taco bowls are a fun, flavorful, and low-carb way to enjoy a taco-inspired meal. The cabbage serves as the base, and creamy avocado, seasoned beef, and cheese make for a satisfying and nutritious lunch.

Ingredients:

1/2 head of spring green cabbage, shredded
1 lb ground beef
1 tablespoon taco seasoning (sugar-free)
1 avocado, diced
1/2 cup shredded cheddar cheese
1/4 cup sour cream (optional)
Salt and pepper to taste

Instructions:

In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the taco seasoning, salt, and pepper, and stir well to coat the beef. Cook for another 2-3 minutes.
In bowls, layer the shredded cabbage, seasoned ground beef, diced avocado, and shredded cheddar cheese.
Top with sour cream if desired and serve immediately.

These keto cabbage and avocado taco bowls offer a flavorful and customizable low-carb lunch option. The cabbage serves as a crunchy base, while the seasoned beef and creamy avocado add richness. It’s a satisfying, filling dish that’s perfect for those following a keto diet.

Keto Cabbage and Chicken Stir-Fry

This keto cabbage and chicken stir-fry is a delicious, quick, and easy dish that’s perfect for a low-carb lunch. Tender chicken and sautéed cabbage are cooked with garlic, ginger, and soy sauce for a flavorful, savory meal.

Ingredients:

1/2 head of spring green cabbage, shredded
2 chicken breasts, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
Salt and pepper to taste
1/4 cup chopped green onions (optional)

Instructions:

Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken slices and cook for 4-5 minutes, until browned and cooked through.
Add the minced garlic and grated ginger to the skillet and cook for another minute.
Add the shredded cabbage and soy sauce, stir-frying for 4-5 minutes until the cabbage is tender but still slightly crisp.
Add rice vinegar, salt, and pepper to taste.This keto cabbage and chicken stir-fry is a quick and flavorful low-carb lunch that’s perfect for a busy day. The chicken is tender and packed with flavor, while the cabbage adds a nice crunch. It’s a versatile dish that can be customized with your favorite keto-friendly veggies or seasonings.

Keto Cabbage and Shrimp Casserole

This keto cabbage and shrimp casserole is a savory, comforting dish that combines shrimp, cabbage, and a rich, cheesy sauce. It’s low in carbs but high in protein, making it a perfect meal for those following a keto lifestyle.

Ingredients:

1/2 head of spring green cabbage, chopped
1 lb shrimp, peeled and deveined
1 cup heavy cream
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Add the chopped cabbage to the skillet and sauté for 5-6 minutes until tender.
In a separate bowl, mix the heavy cream, mozzarella cheese, Parmesan cheese, salt, and pepper.
Add the sautéed cabbage and shrimp to a baking dish, then pour the creamy cheese mixture over the top.
Bake for 20-25 minutes, until the shrimp are cooked through and the cheese is bubbly and golden.
This keto cabbage and shrimp casserole is a comforting and flavorful dish that’s perfect for a satisfying low-carb lunch. The creamy cheese sauce complements the tender cabbage and shrimp, creating a rich and filling meal. It’s a great dish to make ahead and enjoy throughout the week.

Keto Cabbage and Bacon Egg Cups

These keto cabbage and bacon egg cups are a fun and portable way to enjoy a low-carb lunch. The savory bacon and cabbage are baked into individual egg cups, making them easy to grab and go. They’re high in protein and healthy fats, making for a filling meal.

Ingredients:

1/2 head of spring green cabbage, shredded
6 slices of bacon, cooked and crumbled
6 large eggs
1/2 cup shredded cheddar cheese
1/4 cup heavy cream
Salt and pepper to taste
1 tablespoon fresh chives (optional)

Instructions:

Preheat the oven to 350°F (175°C). Grease a muffin tin with cooking spray or butter.
In a skillet, cook the bacon until crispy. Crumble the bacon and set aside.
In the same skillet, sauté the shredded cabbage for 3-4 minutes until tender.
In a bowl, whisk together the eggs, heavy cream, shredded cheddar, salt, and pepper.
Divide the sautéed cabbage and crumbled bacon evenly among the muffin cups.
Pour the egg mixture over the cabbage and bacon in each cup.
Bake for 15-18 minutes, until the eggs are set and the tops are golden.
Garnish with fresh chives if desired and serve.

These keto cabbage and bacon egg cups are a delicious and easy low-carb lunch that’s perfect for meal prep or a quick grab-and-go meal. The crispy bacon, tender cabbage, and creamy eggs combine to create a filling, flavorful dish that’s sure to satisfy.

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Note: More recipes are coming soon

25+ Flavorful Spring Green Cabbage Recipes You Need to Try