35+ Delicious Friday Paleo Cabbage Recipes to End Your Week Right

If you’re a busy, health-conscious individual over 35 who’s seeking a nutritious way to wrap up your week, then Friday Paleo cabbage recipes are the perfect solution.

As the weekend approaches, we often crave hearty meals that are easy to prepare yet nourishing enough to fuel us through the weekend.

Cabbage, a humble yet versatile vegetable, is not only rich in vitamins and fiber, but it also fits seamlessly into the Paleo diet.

Whether you’re following this lifestyle for its anti-inflammatory benefits, digestive health, or weight loss, cabbage offers a wealth of possibilities.

In this blog, we’ll explore 10 delicious and simple Paleo-friendly cabbage recipes that will make your Fridays both flavorful and nutritious.

So grab a head of cabbage and prepare for a tasty, wholesome way to end your week!

35+ Delicious Friday Paleo Cabbage Recipes to End Your Week Right

As you’ve seen, cabbage is an incredibly versatile and nutritious vegetable that can be transformed into numerous Paleo-friendly dishes.

Whether you’re looking for something light and refreshing or rich and savory, there’s a cabbage recipe that fits your Friday cravings.

Not only will these dishes help you stay on track with your health goals, but they also offer delicious alternatives to your typical end-of-week meals.

So, next Friday, when you’re wondering what to cook, turn to these 35 fantastic Paleo cabbage recipes for a satisfying, nourishing meal that will leave you feeling energized and ready for the weekend.

Sautéed Cabbage with Bacon and Garlic

This simple yet flavorful sautéed cabbage combines the richness of bacon with the savory notes of garlic. It’s a quick dish that comes together in just a few minutes, offering a comforting, crunchy texture while remaining keto-friendly and low-carb.

Ingredients:

• 1 small head of green cabbage, shredded
• 6 strips of bacon, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon apple cider vinegar (optional for tanginess)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon grease in the skillet.
2. Add olive oil to the skillet and heat it up. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shredded cabbage to the skillet, stirring occasionally to coat the cabbage with the bacon grease and garlic.
4. Cook the cabbage for about 8–10 minutes until it softens and starts to caramelize. Season with salt and pepper to taste.
5. Stir in the cooked bacon pieces and optional apple cider vinegar, and cook for an additional 2 minutes.
6. Serve hot, garnished with extra bacon if desired.

This sautéed cabbage with bacon and garlic makes a delicious side or main dish for anyone following a keto or paleo diet. The crispy bacon adds an irresistible crunch, while the garlic and apple cider vinegar give the dish a burst of flavor. It’s a quick, satisfying meal that will leave you feeling full without the carbs.

Cabbage Stir-Fry with Ground Turkey and Veggies

Packed with protein from ground turkey and loaded with fresh vegetables, this cabbage stir-fry is a healthy, low-carb lunch that’s both delicious and filling. The stir-fry technique preserves the cabbage’s crunch, while the turkey and veggies provide texture and flavor balance.

Ingredients:

• 1/2 head of cabbage, thinly sliced
• 1 lb ground turkey
• 1/2 bell pepper, diced
• 1 small zucchini, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (soy sauce alternative)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: sesame seeds or chopped cilantro for garnish

Instructions:

1. In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat.
2. Add the ground turkey to the pan, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Remove the turkey from the skillet and set aside.
3. In the same pan, add the diced onion and bell pepper, cooking until softened, about 3 minutes.
4. Add the garlic, zucchini, and sliced cabbage to the pan, stirring well to combine. Cook for another 5-7 minutes until the cabbage begins to soften but still retains some crunch.
5. Return the turkey to the skillet, adding the coconut aminos and seasoning with salt and pepper. Stir everything together and cook for another 2 minutes.
6. Serve hot, garnished with sesame seeds or cilantro if desired.

This cabbage stir-fry is an excellent choice for a keto-friendly lunch that’s quick, nutritious, and satisfying. The mix of turkey and veggies provides a healthy dose of protein and fiber, while the coconut aminos and sesame oil give the dish a savory depth of flavor. It’s a well-rounded, one-pan meal that’s both low-carb and delicious.

Spicy Cabbage Slaw with Avocado and Lime

A zesty, refreshing cabbage slaw that pairs perfectly with any paleo or keto meal. The combination of cabbage, avocado, and lime creates a creamy yet crunchy dish, while the chili flakes add a spicy kick to the fresh flavors.

Ingredients:

• 1/2 head of cabbage, shredded
• 1 ripe avocado, diced
• 1/2 cup cilantro, chopped
• Juice of 2 limes
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, diced avocado, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, apple cider vinegar, chili flakes, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss gently to combine.
4. Let the slaw sit for about 10 minutes to allow the flavors to meld.
5. Serve immediately or chill in the fridge for a refreshing, cool slaw.

This spicy cabbage slaw is a perfect side dish for any keto or paleo meal, adding both flavor and crunch. The creamy avocado and tangy lime create a balanced, satisfying bite, while the chili flakes give the slaw a touch of heat. It’s a light, low-carb dish that’s also versatile, pairing well with grilled meats or as a stand-alone snack.

Each of these recipes showcases the versatility of cabbage in paleo and keto diets, offering fresh, flavorful dishes without compromising on taste or nutrition. Enjoy these low-carb options as a satisfying lunch or as part of your weekend meal prep!

Cabbage and Shrimp Stir-Fry

This quick and easy stir-fry features succulent shrimp paired with cabbage and bell peppers, making it a vibrant and flavorful dish that’s packed with protein and fiber. The combination of coconut aminos and garlic adds a savory umami depth, while the fresh cabbage offers a satisfying crunch without the carbs.

Ingredients:

• 1/2 head of cabbage, shredded
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• Salt and pepper to taste
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat.
2. Add the shrimp to the pan and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set them aside.
3. In the same pan, add the garlic and bell pepper, sautéing for 2 minutes until fragrant and slightly softened.
4. Add the shredded cabbage to the skillet, cooking for another 5-7 minutes until it begins to soften but still retains some crunch.
5. Return the shrimp to the pan and pour in the coconut aminos. Toss everything together and cook for an additional 2 minutes to warm through. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.

The Cabbage and Shrimp Stir-Fry is a fantastic, low-carb lunch option that combines seafood with vegetables for a well-rounded meal. The shrimp bring a tender, sweet flavor, while the cabbage and bell pepper provide texture and freshness. The coconut aminos add a savory touch, making this dish perfect for those looking for a quick and satisfying keto-friendly meal.

Cabbage and Sausage Skillet

This one-pan dish combines hearty sausage with crunchy cabbage for a filling and flavorful keto lunch. The smoky sausage and tender cabbage are sautéed with garlic and onions, offering a rich, savory meal that’s low in carbs but high in flavor.

Ingredients:

• 1 lb paleo-friendly sausage (such as chicken or turkey sausage), sliced
• 1/2 head of cabbage, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned on both sides, about 5-7 minutes.
2. Add the diced onion and garlic to the skillet, sautéing for 2-3 minutes until softened and fragrant.
3. Stir in the shredded cabbage and season with salt, pepper, and paprika. Cook for 7-10 minutes, stirring occasionally, until the cabbage softens and caramelizes slightly.
4. Optional: Add a tablespoon of apple cider vinegar to deglaze the pan, scraping up any brown bits from the bottom for extra flavor.
5. Serve hot, and enjoy the smoky sausage with tender cabbage.

The Cabbage and Sausage Skillet is a hearty, comforting meal that’s perfect for lunch. The combination of sausage and cabbage delivers a satisfying texture, while the smoky flavors of the sausage and the tang of apple cider vinegar (if added) elevate the dish. It’s a great low-carb option that requires minimal ingredients and is ready in under 30 minutes.

Cabbage and Chicken Lettuce Wraps

cabbage and chicken lettuce wraps are a fresh and light meal, ideal for a keto lunch. Shredded cabbage serves as a crunchy filling, paired with savory chicken and a flavorful dressing. The wraps are easy to assemble and are great for meal prep or a quick weeknight dinner.

Ingredients:

• 1 lb cooked chicken breast, shredded
• 1/2 head of cabbage, finely shredded
• 1/2 cup shredded carrots
• 2 tablespoons almond butter or tahini
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame oil
• Large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In a large bowl, combine the shredded chicken, cabbage, and carrots.
2. In a small bowl, whisk together the almond butter (or tahini), coconut aminos, lime juice, ginger, and sesame oil until smooth.
3. Pour the dressing over the chicken and cabbage mixture, tossing to coat evenly.
4. Carefully spoon the mixture into large lettuce leaves, using them as wraps.
5. Serve immediately, or refrigerate for a meal prep option.

Cabbage and Chicken Lettuce Wraps are an excellent low-carb, paleo-friendly lunch. The combination of shredded cabbage and carrots provides a satisfying crunch, while the almond butter dressing adds creaminess and depth of flavor. These wraps are a versatile and light dish that’s perfect for a healthy, on-the-go meal, and they can easily be customized with your favorite proteins and toppings.

Cabbage and Avocado Chicken Salad

This refreshing cabbage and avocado chicken salad is a simple yet nutritious dish. The creamy avocado pairs beautifully with crunchy cabbage, while the tender chicken breast provides a good source of protein. With a light lemon vinaigrette, this salad is both satisfying and hydrating, making it perfect for a keto-friendly lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 head of cabbage, thinly shredded
• 1 ripe avocado, diced
• 1/2 cup cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded chicken, cabbage, avocado, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken mixture and toss gently to combine, ensuring the cabbage and chicken are evenly coated.
4. Serve immediately or chill in the refrigerator for a refreshing, cold lunch.

This Cabbage and Avocado Chicken Salad is a light and nutritious meal that’s perfect for anyone following a paleo or keto diet. The avocado adds a creamy texture that complements the crunch of the cabbage, while the chicken boosts the protein content. The lemon vinaigrette gives the dish a tangy and fresh flavor, making it an ideal choice for a satisfying, low-carb lunch.

Cabbage and Ground Beef Skillet

This hearty cabbage and ground beef skillet is a one-pan meal that’s both filling and flavorful. The savory ground beef, combined with cabbage and onions, creates a delicious base, while the seasoning and optional chili flakes add a perfect balance of warmth and spice. It’s a quick and easy recipe that’s low-carb, keto-friendly, and sure to satisfy.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 1/2 head of cabbage, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing for 2-3 minutes until fragrant.
3. Stir in the shredded cabbage and cook for an additional 5-7 minutes until the cabbage begins to soften and caramelize.
4. Season with paprika, chili flakes (if using), salt, and pepper, and cook for another 2 minutes to allow the flavors to meld.
5. Serve hot and enjoy the hearty, savory dish.

The Cabbage and Ground Beef Skillet is a delicious, filling dish that offers both protein and vegetables in one satisfying meal. The combination of ground beef and cabbage creates a perfect balance of flavor and texture, while the seasoning adds depth. It’s a perfect low-carb, keto-friendly lunch that’s easy to prepare and will keep you full for hours.

Cabbage and Egg Breakfast Bowl

This Cabbage and Egg Breakfast Bowl is a savory and satisfying way to start your day. With sautéed cabbage, scrambled eggs, and crispy bacon, this dish is rich in protein and healthy fats, making it a perfect low-carb, keto-friendly breakfast or lunch. It’s quick, filling, and packed with flavor.

Ingredients:

• 2 large eggs
• 1/2 head of cabbage, shredded
• 2 strips of bacon, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon turmeric (optional for color and flavor)
• 1/4 teaspoon paprika (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside.
2. In the same skillet, add the shredded cabbage and sauté for 5-7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized.
3. In a separate bowl, whisk the eggs with salt, pepper, turmeric, and paprika (if using).
4. Push the cabbage to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix with the cabbage.
5. Top with the crispy bacon and serve immediately.

The Cabbage and Egg Breakfast Bowl is a protein-packed, low-carb meal that will keep you full and energized throughout the day. The eggs and bacon provide a rich, savory flavor, while the sautéed cabbage adds a satisfying crunch. This dish is not only great for breakfast but also makes a perfect keto-friendly lunch, offering a balanced combination of healthy fats, protein, and fiber.

These three recipes offer delicious, low-carb options for anyone following a paleo or keto diet. Each dish highlights cabbage’s versatility, whether in a refreshing salad, hearty skillet, or protein-packed breakfast. Enjoy these flavorful meals that are both satisfying and easy to prepare!

Cabbage and Pork Stir-Fry

This Cabbage and Pork Stir-Fry combines tender strips of pork with crunchy cabbage and a savory sauce, making for a flavorful and satisfying low-carb dish. The stir-fry method helps retain the cabbage’s crispness, while the pork adds richness and protein, making it a perfect meal for a keto lunch.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1/2 head of cabbage, shredded
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar (optional for tanginess)
• Salt and pepper to taste
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Heat sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced pork and cook until browned and cooked through, about 5-7 minutes. Remove the pork from the pan and set it aside.
2. In the same skillet, add the onion and garlic, sautéing for about 2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 5-7 minutes, allowing it to soften slightly but remain crisp.
4. Return the pork to the skillet, and pour in the coconut aminos and rice vinegar. Stir everything together and cook for an additional 2-3 minutes to combine the flavors.
5. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

The Cabbage and Pork Stir-Fry is a delicious and satisfying keto lunch that combines savory pork with crunchy cabbage. The coconut aminos and sesame oil provide a deep umami flavor, while the pork keeps the dish hearty and filling. It’s an easy one-pan meal that can be made in under 30 minutes and is perfect for meal prepping.

Cabbage and Salmon Bowl

This Cabbage and Salmon Bowl is a fresh and light meal that’s perfect for a keto-friendly lunch. The tender, flaky salmon pairs perfectly with the crunchy cabbage, and the lemon-tahini dressing adds a creamy, tangy finish. This dish is rich in healthy fats and protein, making it a balanced meal.

Ingredients:

• 2 salmon fillets, cooked and flaked
• 1/2 head of cabbage, shredded
• 1/2 cucumber, thinly sliced
• 1/4 cup chopped parsley
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage, cucumber slices, and chopped parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to create the dressing.
3. Flake the cooked salmon fillets and add them to the bowl with the cabbage mixture.
4. Pour the tahini dressing over the ingredients and toss gently to combine.
5. Garnish with sesame seeds and serve immediately, or chill in the refrigerator for a refreshing cold bowl.

The Cabbage and Salmon Bowl is a light and refreshing dish that’s both nutritious and satisfying. The rich, flaky salmon is complemented by the crunchy cabbage and creamy tahini dressing, providing a perfect balance of protein, healthy fats, and fiber. This dish is ideal for a keto-friendly lunch, offering a refreshing yet filling meal in a single bowl.

spicy Cabbage Soup

This Spicy Cabbage Soup is a comforting, low-carb, and keto-friendly dish that is packed with flavor and nutrients. The combination of cabbage, tomatoes, and spices creates a hearty base, while the addition of chili flakes and garlic gives it a spicy kick. It’s perfect for a warming lunch or dinner.

Ingredients:

• 1/2 head of cabbage, shredded
• 1 can diced tomatoes (14.5 oz), no added sugar
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 4 cups chicken broth (or vegetable broth)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant and soft.
2. Stir in the chili flakes, paprika, and cumin, cooking for an additional minute to allow the spices to bloom.
3. Add the shredded cabbage and diced tomatoes, and stir to combine. Pour in the chicken broth and bring the soup to a boil.
4. Reduce the heat and simmer for 15-20 minutes, until the cabbage is tender and the flavors are well combined.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

The Spicy Cabbage Soup is a perfect low-carb, keto-friendly lunch for those looking for a warming, flavorful meal. The combination of cabbage, tomatoes, and spices creates a rich, savory broth that’s satisfying and nutritious. The chili flakes give the soup a delightful heat, making it a comforting and flavorful dish for any time of year.

These three additional cabbage recipes offer a variety of keto-friendly lunch options, from light bowls to hearty soups. Each dish is packed with flavor and nutrients, making it easy to enjoy a satisfying, low-carb meal without sacrificing taste.

Cabbage and Turkey Meatballs

These flavorful Cabbage and Turkey Meatballs combine lean turkey with cabbage for a healthy, protein-packed, low-carb lunch. The cabbage adds moisture to the meatballs, while the seasoning gives them a savory, slightly spicy kick. These meatballs are perfect for a filling meal that’s both hearty and nutritious.

Ingredients:

• 1 lb ground turkey
• 1/2 head of cabbage, finely shredded
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon coconut flour (or almond flour)
• 1 tablespoon olive oil (for cooking)
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the ground turkey, shredded cabbage, diced onion, garlic, coconut flour, paprika, oregano, chili flakes (if using), salt, and pepper.
2. Use your hands to mix everything together until fully combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches and cook for 5-7 minutes on each side until browned and cooked through.
5. Serve immediately, or store in the refrigerator for meal prep.

Cabbage and Turkey Meatballs are a tasty, low-carb option that is both filling and full of flavor. The cabbage keeps the turkey moist, while the seasonings provide a savory taste with a touch of heat. These meatballs are perfect for lunch, whether served on their own or paired with a side of sautéed vegetables.

Cabbage and Zucchini Fritters

These Cabbage and Zucchini Fritters are a crispy, savory treat that’s low in carbs and packed with veggies. Made with finely shredded cabbage, zucchini, and a simple egg binding, they’re a great option for anyone looking for a light yet satisfying keto lunch. The fritters are easy to prepare, making them perfect for a quick meal.

Ingredients:

• 1/2 head of cabbage, finely shredded
• 1 medium zucchini, grated
• 2 eggs, beaten
• 2 tablespoons almond flour (or coconut flour)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. Place the shredded cabbage and grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large mixing bowl, combine the cabbage, zucchini, beaten eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix well until the mixture holds together.
3. Heat olive oil in a skillet over medium-high heat. Drop spoonfuls of the mixture into the skillet and flatten them slightly to form small fritters.
4. Fry the fritters for 3-4 minutes on each side, until golden brown and crispy.
5. Serve hot with a side of avocado or a dollop of sour cream.

Cabbage and Zucchini Fritters are a delightful and crunchy addition to your keto lunch repertoire. The combination of cabbage and zucchini provides a fresh and nutritious base, while the almond flour ensures a light, crispy texture. These fritters make an excellent snack or lunch option and can be paired with a variety of dipping sauces or toppings.

Cabbage and Beef Stuffed Peppers

These Cabbage and Beef Stuffed Peppers are a delicious, low-carb, and keto-friendly lunch option that is hearty and satisfying. The beef and cabbage filling is flavorful and perfectly complements the sweetness of bell peppers. This recipe is easy to make and offers a complete, balanced meal in each pepper.

Ingredients:

• 4 large bell peppers, tops removed and seeds scooped out
• 1 lb ground beef (grass-fed, if possible)
• 1/2 head of cabbage, shredded
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the ground beef to the skillet, breaking it apart as it cooks. Cook for 5-7 minutes until browned.
4. Stir in the shredded cabbage, cumin, paprika, salt, and pepper. Continue cooking for an additional 5 minutes until the cabbage is tender and mixed with the beef.
5. Stuff each bell pepper with the beef and cabbage mixture, pressing the filling down to pack it tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
7. Optional: Sprinkle shredded cheese on top of each stuffed pepper and return to the oven for an additional 5 minutes to melt the cheese.
8. Serve hot and enjoy.

The Cabbage and Beef Stuffed Peppers are a fantastic low-carb lunch that’s filling and full of flavor. The combination of beef and cabbage offers a hearty filling for the bell peppers, making each bite satisfying. Whether topped with cheese or served plain, these stuffed peppers make for a wholesome and complete meal that’s both keto-friendly and nutritious.

Note: More recipes are coming soon