25+ Must Try Friday Low Sodium Cabbage Recipes You’ll Love

If you’re looking for ways to add more vegetables to your diet while keeping your sodium intake in check, cabbage is your perfect companion.

Known for its versatility, cabbage can be prepared in a variety of ways, making it a wonderful addition to any meal. .

The challenge, though, is finding recipes that are both flavorful and low in sodium.

If you’re on a low-sodium diet for health reasons or just want to reduce your salt intake, you’ll be thrilled with the low-sodium cabbage recipes we have to share.

These recipes offer the perfect balance of flavor without overwhelming your palate with too much salt.

In this article, we’ve rounded up 10 low-sodium cabbage recipes that are not only healthy but packed with flavor.

Whether you’re in the mood for a comforting dish or a fresh salad, these recipes will keep you satisfied and nourished, all while keeping your sodium levels in check.

25+ Must Try Friday Low Sodium Cabbage Recipes You’ll Love

With these 10 low-sodium cabbage recipes, you don’t have to compromise on taste while maintaining a heart-healthy, sodium-conscious diet.

Cabbage’s natural crunch and subtle sweetness make it the perfect base for a variety of dishes, from hearty stews to refreshing slaws.

Whether you’re cooking for yourself or feeding the family, these recipes are easy to make and sure to become new favorites.

So, next time you’re at the grocery store, grab a head of cabbage and give one of these delicious low-sodium dishes a try!

Garlic Butter Cabbage Steaks

These garlic butter cabbage steaks are a delicious and simple low-sodium, low-carb dish perfect for a Friday lunch. The cabbage is roasted to perfection with a rich and buttery garlic flavor, making it both hearty and satisfying while keeping your sodium intake in check. With minimal ingredients, this dish is keto-friendly and can be enjoyed on its own or paired with your favorite protein.

Ingredients:

• 1 medium head of cabbage
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tbsp olive oil
• Optional: fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the cabbage into thick slices (about 1-inch thick).
3. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 2-3 minutes until fragrant.
4. Stir in the dried thyme and black pepper, then remove from heat.
5. Place the cabbage steaks on a baking sheet, drizzle with olive oil, and brush generously with the garlic butter mixture on both sides.
6. Roast the cabbage steaks in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender.
7. Garnish with fresh parsley before serving, if desired.

This garlic butter cabbage steak recipe is a perfect low-sodium, keto-friendly dish that combines the rich flavors of butter and garlic with the satisfying crunch of cabbage. It’s a versatile recipe that can be served as a side or as the main dish, making it ideal for a quick, nutritious lunch. The minimal use of sodium ensures it’s gentle on your heart, while still packing a punch in flavor.

Cabbage and Bacon Stir-Fry

Cabbage and bacon stir-fry is an easy-to-make low-carb, low-sodium dish that is full of flavor and textures. The crispy bacon pairs perfectly with the tender cabbage, and the dish can be customized with a variety of herbs and spices. This recipe is keto-friendly and provides a satisfying lunch without the guilt of excess sodium or carbs.

Ingredients:

• 4 strips of nitrate-free bacon
• 1 medium head of cabbage, shredded
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• Optional: 1 tbsp fresh chives, chopped

Instructions:

1. Slice the bacon into small pieces and cook it in a large skillet over medium heat until crispy.
2. Remove the bacon and set aside, leaving the rendered fat in the skillet.
3. Add olive oil and butter to the skillet, followed by the shredded cabbage. Stir to coat in the bacon fat.
4. Season with smoked paprika and black pepper. Sauté for about 7-10 minutes until the cabbage is tender but still a bit crisp.
5. Add the cooked bacon back into the skillet and toss in the apple cider vinegar for a slight tangy kick.
6. Garnish with fresh chives if desired and serve warm.

this cabbage and bacon stir-fry is a fantastic low-sodium, keto-friendly meal that delivers a savory and crispy combination of textures. With bacon adding flavor without the need for extra salt, this dish is perfect for those looking to enjoy a satisfying and flavorful lunch. The cabbage provides fiber, while the bacon gives a rich taste, making it a great choice for a quick, tasty, and healthy meal.

Cabbage and Avocado Salad with Lemon Dressing

his cabbage and avocado salad with a tangy lemon dressing is a refreshing and light low-sodium, keto-friendly lunch option. It combines the crunchiness of raw cabbage with the creaminess of ripe avocado and a zesty lemon dressing that adds brightness and depth of flavor. This simple dish is low in carbs but packed with nutrients, making it an excellent choice for anyone following a keto or low-sodium lifestyle.

Ingredients:

• 1 small head of cabbage, finely shredded
• 1 ripe avocado, diced
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp black pepper
• Salt to taste (optional)
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and diced avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and black pepper to create the dressing.
3. Drizzle the dressing over the cabbage and avocado mixture, tossing gently to coat evenly.
4. Optionally, sprinkle with fresh cilantro for added flavor.
5. Serve immediately or chill for 15-20 minutes for a colder, crisper texture.

his cabbage and avocado salad is the epitome of a healthy, low-sodium, keto-friendly lunch. The combination of creamy avocado and crisp cabbage provides a satisfying texture, while the lemon dressing adds a refreshing zing. It’s a great choice for anyone looking to enjoy a light but filling meal without compromising on flavor. This dish is quick, easy, and perfect for meal prep, ensuring you have a nutritious option ready to go for any busy Friday.

Spicy Cabbage and Chicken Stir-Fry

This spicy cabbage and chicken stir-fry is a delicious, low-sodium, and keto-friendly lunch option that packs a punch in flavor. The chicken is sautéed with cabbage, creating a satisfying and crunchy texture. The addition of spicy seasoning gives the dish a nice kick, while the minimal use of salt ensures it fits within a low-sodium dietary plan. This quick and easy stir-fry is a perfect balance of protein and veggies for your low-carb, keto lunch.

Ingredients:

• 1 medium chicken breast, thinly sliced
• 1 small head of cabbage, shredded
• 2 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 1 tsp crushed red pepper flakes (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp black pepper
• Optional: sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast and cook until golden brown and cooked through, about 5-7 minutes.
2. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the shredded cabbage and sauté for about 3-4 minutes until slightly tender but still crisp.
4. Add the soy sauce, crushed red pepper flakes, garlic powder, ginger powder, and black pepper. Stir to combine.
5. Return the cooked chicken to the skillet and toss everything together until well-mixed.
6. Serve immediately, garnished with sesame seeds if desired.

This spicy cabbage and chicken stir-fry is a flavorful, low-sodium, and keto-friendly dish that’s sure to satisfy your cravings. The combination of tender chicken and crunchy cabbage, paired with the spice from the red pepper flakes, creates a dynamic and filling lunch. The stir-fry comes together quickly, making it an ideal meal for busy weekdays. Plus, with the use of low-sodium soy sauce and minimal added salt, it stays heart-healthy while remaining absolutely delicious.

Cabbage and Shrimp Coconut Curry

This cabbage and shrimp coconut curry is a creamy, savory, low-sodium dish that’s perfect for a satisfying Friday lunch. The rich coconut milk brings a luscious texture to the cabbage, while the shrimp adds a delicate, sweet flavor that complements the spices perfectly. This dish is low-carb, keto-friendly, and packed with bold, aromatic flavors that transport you to a tropical paradise without the guilt of excess sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 small head of cabbage, shredded
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
2. Stir in the curry powder, turmeric, and black pepper, and cook for another minute.
3. Add the shredded cabbage and cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
4. Pour in the coconut milk and bring to a gentle simmer. Let it cook for 8-10 minutes, allowing the cabbage to become tender and the flavors to meld together.
5. Add the shrimp and cook for an additional 4-5 minutes until they turn pink and opaque.
6. Stir in the lime juice and garnish with fresh cilantro before serving.

this cabbage and shrimp coconut curry offers a rich and creamy flavor profile, making it an incredibly satisfying low-sodium, keto-friendly meal. The coconut milk provides a silky smooth texture, while the combination of spices adds depth and warmth to the dish. It’s a fantastic way to enjoy shrimp and cabbage in a new and exciting way, perfect for a Friday lunch that feels both indulgent and nourishing.

Cabbage and Turkey Lettuce Wraps

Cabbage and turkey lettuce wraps are a fresh and healthy low-sodium, keto-friendly lunch option. The savory turkey filling is seasoned with a mix of herbs and spices and wrapped in crunchy cabbage leaves instead of traditional tortillas, making them low in carbs and full of flavor. These wraps are easy to prepare, portable, and perfect for meal prep.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 small head of cabbage, leaves separated
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until soft and fragrant.
2. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Season the turkey with cumin, smoked paprika, black pepper, and cayenne pepper (if using). Stir to combine and cook for another 2 minutes.
4. Remove the skillet from heat and stir in the lime juice.
5. To assemble, place a spoonful of the turkey mixture onto a cabbage leaf and top with fresh cilantro.
6. Fold the cabbage around the filling to form a wrap and serve immediately.

hese cabbage and turkey lettuce wraps are a fun, low-sodium, keto-friendly alternative to traditional wraps. The turkey filling is flavorful and well-seasoned, while the cabbage provides a refreshing crunch that keeps the dish light and low-carb. Perfect for meal prep or as a quick lunch, these wraps are satisfying and versatile. Plus, the use of fresh lime and cilantro adds brightness and a fresh finishing touch to each bite.

Cabbage and Sausage Skillet

The cabbage and sausage skillet is a hearty, low-sodium, and keto-friendly dish that’s perfect for a filling lunch. The savory sausage pairs wonderfully with tender cabbage, and when combined in a skillet, they form a deliciously rich and satisfying meal. The simple ingredients come together quickly to create a meal that’s both comforting and nourishing, ideal for anyone watching their sodium intake.

Ingredients:

• 4 oz keto-friendly sausage (e.g., chicken or turkey sausage, or any low-sodium variety)
• 1 small head of cabbage, shredded
• 1 tbsp olive oil
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 cup chicken broth (low-sodium)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles until browned and cooked through, about 5-7 minutes. Remove and set aside.
2. In the same skillet, add the sliced onion and garlic, cooking for 2-3 minutes until softened.
3. Add the shredded cabbage, paprika, black pepper, and dried oregano. Stir to combine, then cook for 5-7 minutes until the cabbage starts to soften.
4. Pour in the chicken broth, bring to a simmer, and cook for another 5 minutes until the cabbage is tender and the liquid has reduced.
5. Return the cooked sausage to the skillet and stir everything together. Let it cook for an additional 2-3 minutes to meld the flavors.
6. Garnish with fresh parsley before serving.

This cabbage and sausage skillet is the perfect low-sodium, keto-friendly dish for a filling and flavorful lunch. The combination of savory sausage and tender cabbage creates a satisfying meal with minimal ingredients and quick preparation. It’s a great option for busy days when you want something hearty but light on sodium, and the dish can easily be adjusted to your taste by using different spices or sausages.

Cabbage and Zucchini Fritters

Cabbage and zucchini fritters are a delicious and crunchy low-sodium, keto-friendly meal that can be enjoyed for lunch. These fritters are made with shredded cabbage and zucchini, combined with eggs and a few simple spices to create a crispy exterior and soft interior. They’re light yet satisfying, and the minimal use of salt ensures they stay within a low-sodium diet. Pair them with a light dipping sauce for extra flavor.

Ingredients:

• 1 small head of cabbage, shredded
• 1 medium zucchini, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil (for frying)
• Optional: sour cream or plain Greek yogurt for dipping

Instructions:

1. In a large bowl, combine the shredded cabbage and grated zucchini. Use a clean kitchen towel or cheesecloth to squeeze out any excess moisture.
2. Add the eggs, almond flour, garlic powder, black pepper, and dried thyme to the bowl. Mix well until the ingredients are evenly combined.
3. Heat olive oil in a non-stick skillet over medium heat. Once hot, spoon a small amount of the cabbage and zucchini mixture into the pan and flatten with the back of the spoon to form a fritter.
4. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with the remaining mixture.
5. Serve immediately with a side of sour cream or plain Greek yogurt for dipping.

These cabbage and zucchini fritters are a fun and tasty low-sodium, keto-friendly lunch option. The combination of cabbage and zucchini gives the fritters a light, veggie-packed texture, while the almond flour keeps them low in carbs. The crispy exterior makes them incredibly satisfying, and they can easily be enjoyed with a healthy dip for added flavor. These fritters are great for meal prep, making them an excellent choice for quick and easy lunches throughout the week.

Cabbage and Beef Stir-Fry with Ginger and Soy

This cabbage and beef stir-fry with ginger and soy sauce is a quick and flavorful low-sodium, keto-friendly dish perfect for a satisfying lunch. The tender beef and crunchy cabbage are sautéed together in a simple stir-fry, with the warmth of ginger and a splash of low-sodium soy sauce enhancing the flavors. It’s a balanced, protein-rich meal with minimal carbs, making it an excellent choice for a healthy lunch.

Ingredients:

• 8 oz lean beef (such as sirloin or flank steak), thinly sliced
• 1 small head of cabbage, shredded
• 1 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• Optional: green onions for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned and cooked through, about 5 minutes. Remove and set aside.
2. In the same skillet, add the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.
3. Add the shredded cabbage and stir-fry for 3-4 minutes until it starts to soften but still has some crunch.
4. Stir in the low-sodium soy sauce, sesame oil, and black pepper, and toss to coat the cabbage evenly.
5. Return the cooked beef to the skillet and toss everything together. Cook for another 2-3 minutes, allowing the flavors to meld.
6. Garnish with green onions if desired and serve immediately.

This cabbage and beef stir-fry is a quick, delicious, and low-sodium keto-friendly meal. The tender beef combined with the crunch of cabbage makes for a satisfying texture, while the ginger and soy sauce provide rich, aromatic flavors. It’s a perfect option for a light yet filling lunch that’s both healthy and flavorful. The dish is simple to prepare and easy to customize, making it ideal for busy days when you need a quick, nutritious meal.

Cabbage and Mushroom Stir-Fry

This cabbage and mushroom stir-fry is a quick and nutritious low-sodium, keto-friendly dish. The earthy mushrooms add a savory depth of flavor to the crunchy cabbage, while the stir-fry method ensures the vegetables retain their texture. With minimal seasoning, this dish keeps your sodium intake low, making it a great choice for a healthy and filling lunch. It’s perfect for vegetarians or anyone looking to add more plant-based meals to their diet.

Ingredients:

• 1 small head of cabbage, shredded
• 1 cup sliced mushrooms (such as cremini or button mushrooms)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp low-sodium soy sauce
• 1 tbsp balsamic vinegar
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become tender.
2. Add the minced garlic, dried oregano, and black pepper to the mushrooms, and cook for another minute.
3. Stir in the shredded cabbage and cook for 4-5 minutes, tossing occasionally, until the cabbage starts to soften but still has some crunch.
4. Add the low-sodium soy sauce and balsamic vinegar, and cook for an additional 2-3 minutes, stirring to coat the vegetables evenly.
5. Garnish with fresh parsley before serving, if desired.

This cabbage and mushroom stir-fry is a simple and satisfying low-sodium, keto-friendly meal. The mushrooms lend a rich, umami flavor that complements the cabbage, while the balsamic vinegar adds a touch of acidity and sweetness. It’s a light yet filling dish that’s full of flavor and perfect for a quick lunch. This recipe is also highly adaptable, so you can easily swap in other vegetables or add protein if desired.

Cabbage and Salmon Salad with Avocado Dressing

This cabbage and salmon salad with avocado dressing is a refreshing, low-sodium, keto-friendly meal that’s perfect for a light and nutritious lunch. The tender, flaky salmon pairs beautifully with the crunch of fresh cabbage, and the creamy avocado dressing adds richness and flavor without the need for excess salt. The combination of healthy fats from the salmon and avocado makes this dish a satisfying and heart-healthy option.

Ingredients:

• 1 cup cooked salmon (leftover or freshly cooked), flaked
• 2 cups shredded cabbage
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1/4 tsp black pepper
• Optional: cilantro or chives for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage and flaked salmon.
2. In a blender or food processor, combine the avocado, olive oil, lime juice, apple cider vinegar, and black pepper. Blend until smooth and creamy.
3. Drizzle the avocado dressing over the cabbage and salmon mixture, tossing to coat evenly.
4. Garnish with fresh cilantro or chives, if desired, and serve immediately.

This cabbage and salmon salad with avocado dressing is a light yet filling low-sodium, keto-friendly meal. The richness of the avocado dressing perfectly complements the natural flavors of the salmon and cabbage. This dish is ideal for anyone looking for a healthy lunch that’s packed with omega-3 fatty acids, fiber, and healthy fats. Plus, it’s easy to make and perfect for meal prep or a quick, satisfying lunch.

Cabbage and Egg Scramble

Cabbage and egg scramble is a quick, low-sodium, keto-friendly dish that makes a great lunch or breakfast. The cabbage is sautéed to softness and combined with scrambled eggs for a light yet satisfying meal. The eggs provide protein while the cabbage adds fiber and crunch, making it a balanced meal that fits perfectly into a low-carb, high-fat lifestyle. This dish can be customized with various herbs and spices for added flavor.

Ingredients:

• 1 small head of cabbage, shredded
• 4 large eggs
• 1 tbsp olive oil
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shredded cabbage and cook for 5-7 minutes until tender but still slightly crisp.
2. In a bowl, whisk the eggs with turmeric, black pepper, garlic powder, and onion powder until well-combined.
3. Pour the egg mixture over the cooked cabbage and stir gently, allowing the eggs to scramble and cook through, about 3-4 minutes.
4. Once the eggs are fully cooked, remove from heat and garnish with fresh parsley or chives, if desired.

The cabbage and egg scramble is a quick, low-sodium, keto-friendly meal that’s both hearty and nutritious. The combination of eggs and cabbage creates a satisfying texture, while the spices add depth of flavor. This dish is ideal for anyone looking for a fast and filling lunch that’s also light on sodium. It’s versatile and can easily be adjusted with different seasonings or vegetables to suit your preferences.

Cabbage and Chicken Meatball Soup

This cabbage and chicken meatball soup is a comforting, low-sodium, and keto-friendly lunch that’s both filling and flavorful. The lean chicken meatballs are seasoned with garlic, herbs, and spices, then simmered in a savory broth with tender cabbage. This soup is perfect for cooler weather, offering a hearty, protein-packed meal that keeps the carbs low while being rich in nutrients. The dish is light on sodium but big on flavor, making it an ideal choice for anyone watching their salt intake.

Ingredients:

• 1 lb ground chicken (preferably lean)
• 1 small head of cabbage, shredded
• 4 cups chicken broth (low-sodium)
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp ground nutmeg
• 1 egg
• 1/4 cup almond flour (for binding)
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the ground chicken, minced garlic, thyme, black pepper, onion powder, nutmeg, egg, and almond flour. Mix well and shape the mixture into small meatballs (about 1 inch in diameter).
2. Heat olive oil in a large pot over medium heat. Add the meatballs and cook for 4-5 minutes, turning occasionally until browned on all sides.
3. Add the shredded cabbage and chicken broth to the pot, bring to a simmer, and cook for 10-15 minutes until the cabbage is tender and the meatballs are cooked through.
4. Taste the soup and adjust the seasoning if needed, keeping in mind to maintain low sodium.
5. Garnish with fresh parsley before serving.

This cabbage and chicken meatball soup is a perfect example of a low-sodium, keto-friendly meal that is both hearty and healthy. The flavorful chicken meatballs and tender cabbage create a comforting bowl of soup that feels indulgent yet light. This dish is easy to prepare and ideal for meal prepping, making it a great option for busy lunches. Plus, it’s a great way to enjoy a protein-packed soup with minimal carbs and sodium.

Cabbage and Cauliflower Gratin

This cabbage and cauliflower gratin is a creamy, low-sodium, and keto-friendly dish that’s perfect as a main course or a side. The cabbage and cauliflower are baked in a rich, cheesy sauce, with a crispy top that provides the perfect texture contrast. It’s a comforting, low-carb meal that’s satisfying and flavorful without the excess salt, making it an excellent choice for those following a low-sodium diet.

Ingredients:

• 1 small head of cabbage, shredded
• 2 cups cauliflower florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese (preferably full-fat)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp paprika (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, steam the cauliflower florets for about 5-7 minutes until tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat and add the shredded cabbage. Sauté for about 5 minutes until the cabbage softens.
4. In a bowl, mix the heavy cream, shredded cheddar, Parmesan, garlic powder, black pepper, and dried thyme.
5. In a greased baking dish, layer the sautéed cabbage and steamed cauliflower. Pour the cheese mixture over the vegetables, ensuring everything is covered evenly.
6. Bake for 20-25 minutes until the top is golden and bubbly. Garnish with paprika if desired.

This cabbage and cauliflower gratin is a rich and comforting low-sodium, keto-friendly meal that’s perfect for lunch or dinner. The combination of creamy cheese, tender cabbage, and cauliflower creates a dish that feels indulgent but is healthy and low in carbs. It’s an excellent way to enjoy a hearty, satisfying meal without exceeding your sodium intake. Plus, the crispy top adds a delightful texture contrast, making every bite enjoyable.

Cabbage and Pork Stir-Fry with Coconut Aminos

This cabbage and pork stir-fry with coconut aminos is a flavorful, low-sodium, and keto-friendly meal that’s easy to prepare. The pork is cooked until crispy, then combined with crunchy cabbage and flavored with coconut aminos, a soy sauce alternative that’s lower in sodium. The stir-fry is rich in protein, low in carbs, and perfect for those who enjoy bold flavors without the added salt.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1 small head of cabbage, shredded
• 2 tbsp coconut oil or olive oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/2 tsp black pepper
• Optional: sesame seeds and green onions for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Add the sliced pork and cook for 6-8 minutes, stirring occasionally, until browned and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the shredded cabbage and cook for 4-5 minutes, stirring frequently, until the cabbage is tender but still crunchy.
3. Add the garlic powder, ginger powder, coconut aminos, and rice vinegar to the cabbage, and stir well to combine.
4. Return the cooked pork to the skillet and toss everything together until evenly coated with the sauce. Cook for another 2-3 minutes.
5. Garnish with sesame seeds and green onions before serving.

This cabbage and pork stir-fry with coconut aminos is a quick and flavorful low-sodium, keto-friendly dish. The pork is perfectly crispy, and the cabbage retains a satisfying crunch, while the coconut aminos provide a savory, slightly sweet flavor that brings everything together. This dish is ideal for a healthy lunch or dinner, packed with protein, healthy fats, and minimal carbs. It’s a perfect example of how simple ingredients can create a delicious and satisfying meal while keeping sodium levels low.

Note: More recipes are coming soon!