25+ Easy Holiday Low-Sodium Cabbage Recipes for a Healthier Holiday Season

The holiday season is filled with joy, warmth, and delicious food—but it can also bring a challenge for those who need to watch their sodium intake.

Traditional holiday dishes often come packed with high levels of salt, which can be a concern for those managing hypertension, heart disease, or simply looking to eat healthier.

Cabbage, with its versatility and rich nutritional benefits, is an excellent vegetable to include in your holiday meals.

It’s low in calories, high in fiber, and can be prepared in so many creative ways without the need for excessive salt.

In this blog post, we’ve gathered 25+ holiday-worthy low-sodium cabbage recipes that are sure to delight your taste buds while keeping your health goals on track.

Whether you’re planning a festive family dinner or looking to make a healthier side dish, these recipes are perfect for adding a tasty, nutrient-packed twist to your holiday menu.

25+ Easy Holiday Low-Sodium Cabbage Recipes for a Healthier Holiday Season

The holidays are a time to indulge in good food and great company, but that doesn’t mean you have to compromise your health goals.

With these 25+ low-sodium cabbage recipes, you can enjoy festive meals that are both delicious and heart-healthy.

From savory cabbage stews to crunchy slaws and comforting casseroles, there’s something for everyone to enjoy.

So, next time you’re planning your holiday menu, remember to make room for cabbage—your heart and taste buds will thank you!

Sautéed Garlic Cabbage with Lemon and Herbs

This Sautéed Garlic Cabbage with Lemon and Herbs is a fresh, light, and flavorful side dish perfect for holiday meals. By using minimal salt and enhancing the natural flavors of cabbage with garlic, lemon, and fresh herbs, it provides a healthy, low-sodium, low-carb option for any holiday spread. The zesty lemon adds brightness, and the herbs bring an aromatic depth that complements the cabbage.

Ingredients:

• 1 small head of cabbage, shredded
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the shredded cabbage and stir well. Cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
4. Stir in the lemon zest, lemon juice, fresh parsley, thyme, and pepper.
5. Continue to cook for another 2-3 minutes until the cabbage is tender and fully flavored.
6. Serve warm as a side dish.

This sautéed garlic cabbage is an excellent option for anyone following a low-sodium, keto, or low-carb lifestyle. The combination of garlic and lemon brings an extra zing to the cabbage, while the fresh herbs elevate the flavor, making it a delicious and satisfying addition to any holiday meal. It’s light yet fulfilling, providing plenty of nutrients without the added sodium or carbs.

Roasted Cabbage Steaks with Balsamic Vinegar and Feta

Roasted Cabbage Steaks with Balsamic Vinegar and Feta is a savory and visually stunning dish perfect for any holiday meal. With a rich balsamic vinegar glaze and a sprinkle of crumbled feta, it creates a mouthwatering contrast to the cabbage’s natural sweetness. This recipe is not only low in sodium but also keto-friendly, offering a nutritious, low-carb alternative to traditional holiday side dishes.

Ingredients:

• 1 large head of cabbage
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ cup crumbled feta cheese
• Freshly ground black pepper, to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the cabbage into 1-inch thick steaks.
3. Arrange the cabbage steaks on a baking sheet and brush both sides with olive oil.
4. Drizzle the balsamic vinegar over the cabbage steaks and season with black pepper.
5. Roast for 25-30 minutes, flipping the cabbage steaks halfway through, until they are golden brown and tender.
6. Once out of the oven, sprinkle with crumbled feta cheese and fresh basil.
7. Serve warm as an impressive side dish.

These roasted cabbage steaks are a creative and flavor-packed option for anyone looking to enjoy a low-sodium, keto-friendly dish during the holidays. The balsamic vinegar adds depth and tang, while the feta brings creaminess and saltiness without overloading the dish with sodium. It’s a perfect balance of flavors that enhances the cabbage’s natural taste, making it a memorable and healthy side.

Cabbage and Cauliflower Rice Stir-Fry

This Cabbage and Cauliflower Rice Stir-Fry is a low-sodium, low-carb, and keto-friendly dish that serves as an ideal lunch or dinner for the holidays. Packed with vegetables and stir-fried in a light sesame oil sauce, it’s full of flavor while being incredibly healthy. The cauliflower rice provides a perfect substitute for traditional rice, keeping this meal low in carbs while offering a satisfying and filling dish.

Ingredients:

• 1 small head of cabbage, shredded
• 1 small head of cauliflower, grated into rice-sized pieces
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (low-sodium soy sauce alternative)
• 2 tablespoons green onions, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
3. Add the cauliflower rice and stir-fry for 5-7 minutes until it becomes tender.
4. Add the shredded cabbage and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
5. Stir in the rice vinegar, coconut aminos, and black pepper, and cook for another 2-3 minutes.
6. Remove from heat and sprinkle with chopped green onions.
7. Serve warm as a low-carb holiday lunch or dinner.

This cabbage and cauliflower rice stir-fry is a quick, low-sodium, and keto-friendly dish that’s perfect for anyone wanting a healthy holiday meal. It’s light, yet filling, and packed with nutrients from the cabbage, cauliflower, and ginger. The coconut aminos provide a savory depth without the high sodium content of regular soy sauce. This dish is a great alternative to heavy carb-laden meals, offering all the flavors of a satisfying stir-fry without the guilt.

Cabbage and Mushroom Stir-Fry with Sesame Seeds

This Cabbage and Mushroom Stir-Fry with Sesame Seeds is a delicious, low-sodium, low-carb dish that’s perfect for a holiday meal. The earthy mushrooms, combined with crisp cabbage, are stir-fried in a savory sesame oil sauce, then topped with sesame seeds for a delightful crunch. It’s a flavorful, satisfying side that’s both healthy and keto-friendly, offering a great way to enjoy vegetables without the excess salt.

Ingredients:

• 1 small head of cabbage, shredded
• 2 cups mushrooms, sliced
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon coconut aminos (low-sodium soy sauce alternative)
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 2 tablespoons sesame seeds
• Freshly ground black pepper, to taste

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the mushrooms and cook for about 5 minutes, stirring occasionally, until softened and golden brown.
4. Add the shredded cabbage to the skillet and stir well. Cook for an additional 5-7 minutes, until the cabbage softens and wilts.
5. Stir in the rice vinegar and coconut aminos, and season with black pepper to taste. Continue to cook for another 2-3 minutes.
6. Sprinkle sesame seeds on top before serving and enjoy.

This cabbage and mushroom stir-fry is an excellent low-sodium, low-carb side dish that brings together the umami of mushrooms and the crunch of cabbage in a delightful stir-fry. The sesame oil imparts a rich, nutty flavor, while the sesame seeds add a satisfying texture. With its simple ingredients and quick preparation, this dish is a great choice for anyone following a keto or low-sodium diet during the holidays.

Spicy Cabbage Slaw with Avocado and Lime

This Spicy Cabbage Slaw with Avocado and Lime is a vibrant, tangy, and spicy side dish that’s perfect for holiday gatherings. With a combination of crunchy cabbage, creamy avocado, and a zesty lime dressing, this slaw is low in sodium but full of flavor. The kick from the chili and the freshness of lime elevate this dish, making it a satisfying low-carb, keto-friendly option.

Ingredients:

• 1 small head of cabbage, shredded
• 1 ripe avocado, diced
• Juice of 2 limes
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Fresh cilantro, chopped
• Freshly ground black pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, diced avocado, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, chili powder, and black pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss gently to coat.
4. Chill for 10 minutes before serving for the flavors to meld.
5. Serve as a refreshing side dish for your holiday meal.

This spicy cabbage slaw is a refreshing and vibrant dish that brings a unique flavor profile to any holiday spread. The creamy avocado balances the heat from the chili powder, while the lime juice adds a fresh, tangy twist. Not only is this slaw low in sodium and carbs, but it’s also nutrient-packed, making it a healthy addition to your holiday feast.

Cabbage and Chicken Stir-Fry with Ginger and Garlic

This Cabbage and Chicken Stir-Fry with Ginger and Garlic is a healthy and hearty holiday meal that’s low in sodium and carbohydrates. Packed with lean chicken breast, cabbage, and aromatic ginger and garlic, this stir-fry is quick to prepare and full of flavor. It’s a balanced and satisfying dish perfect for anyone on a keto or low-sodium diet.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 small head of cabbage, shredded
• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (low-sodium soy sauce alternative)
• 1 tablespoon rice vinegar
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced chicken to the skillet and cook for about 5-6 minutes, or until it is no longer pink and fully cooked.
4. Add the shredded cabbage to the pan and stir to combine. Cook for 5-7 minutes, allowing the cabbage to soften.
5. Stir in the coconut aminos and rice vinegar, and season with black pepper.
6. Continue to cook for another 2-3 minutes until everything is well coated and heated through.
7. Serve warm as a filling and healthy holiday meal.

This cabbage and chicken stir-fry is a protein-packed, low-sodium, and low-carb option for anyone looking for a satisfying meal during the holidays. The ginger and garlic bring depth and fragrance to the dish, while the coconut aminos add a savory, slightly sweet flavor. This stir-fry is not only keto-friendly but also full of healthy, nutrient-dense ingredients, making it a wholesome and delicious choice for any holiday spread.

Cabbage and Shrimp Stir-Fry with Lemon and Dill

This Cabbage and Shrimp Stir-Fry with Lemon and Dill is a light, zesty, and low-sodium dish that pairs perfectly with a holiday meal. The shrimp adds a boost of protein, while the cabbage provides a satisfying crunch. The bright lemon and fresh dill elevate the flavor, making this stir-fry a refreshing yet hearty option for those following a low-carb, keto-friendly diet.

Ingredients:

• 1 small head of cabbage, shredded
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the shrimp and cook for 3-4 minutes until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until it softens.
5. Stir in the lemon zest, lemon juice, fresh dill, and black pepper.
6. Return the shrimp to the skillet and toss to combine, cooking for another 2 minutes until everything is heated through.
7. Serve warm as a light, refreshing holiday dish.

This cabbage and shrimp stir-fry is an excellent low-sodium, keto-friendly dish that’s both healthy and satisfying. The combination of shrimp with cabbage offers a perfect balance of protein and fiber, while the lemon and dill add a fresh and zesty twist. It’s a great choice for anyone looking for a flavorful, yet light option for their holiday meals.

Cabbage and Sausage Skillet with Mustard and Apple Cider Vinegar

This Cabbage and Sausage Skillet with Mustard and Apple Cider Vinegar is a hearty, comforting dish that’s low in sodium and carbs, making it a perfect holiday lunch or dinner. The savory sausage pairs wonderfully with the slightly tangy mustard and apple cider vinegar, giving the dish a rich depth of flavor while still staying keto-friendly. It’s a one-pan meal that’s quick to prepare and satisfying.

Ingredients:

• 1 small head of cabbage, shredded
• 2 sausages (preferably chicken or turkey sausage), sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh thyme, chopped
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced sausages to the skillet and cook until browned, about 5-7 minutes.
3. Add the shredded cabbage to the skillet and stir to combine. Cook for 5 minutes until the cabbage begins to soften.
4. Stir in the Dijon mustard, apple cider vinegar, fresh thyme, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the cabbage is tender and well coated with the sauce.
5. Serve warm as a filling and flavorful holiday meal.

This cabbage and sausage skillet is a perfect low-sodium, keto-friendly dish that brings together the richness of sausage with the sharp tang of mustard and vinegar. It’s a comforting, satisfying meal that’s quick to prepare and packed with flavor. The cabbage soaks up the delicious sauce, making it a hearty addition to your holiday menu without the extra sodium or carbs.

Spicy Cabbage and Zucchini Noodles with Avocado Sauce

This Spicy Cabbage and Zucchini Noodles with Avocado Sauce is a low-sodium, low-carb dish that brings together the freshness of zucchini noodles with the crunch of cabbage. Tossed in a creamy, spicy avocado sauce, this dish is vibrant, full of flavor, and completely keto-friendly. It’s a refreshing and light holiday meal that feels indulgent without the guilt.

Ingredients:

• 1 small head of cabbage, shredded
• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and scooped
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• 1 tablespoon olive oil
• Fresh cilantro, chopped
• Freshly ground black pepper, to taste

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the zucchini noodles and shredded cabbage to the skillet, and cook for about 3-5 minutes until softened.
3. While the veggies cook, prepare the avocado sauce by blending the avocado, lime juice, chili flakes, and black pepper in a food processor or blender until smooth.
4. Toss the cooked zucchini noodles and cabbage with the creamy avocado sauce until everything is evenly coated.
5. Garnish with fresh cilantro and serve warm.

This spicy cabbage and zucchini noodles dish with avocado sauce is a delicious and healthy low-sodium, keto-friendly holiday meal. The creamy avocado sauce adds richness, while the chili flakes bring a spicy kick that elevates the simple cabbage and zucchini noodles. It’s a perfect dish for anyone looking for a light, refreshing, and satisfying holiday meal that’s both flavorful and low-carb.

Cabbage and Bacon Sauté with Apple Cider Vinegar

This Cabbage and Bacon Sauté with Apple Cider Vinegar is a savory, slightly smoky, and tangy dish that makes for a perfect low-sodium, low-carb holiday side. The crispy bacon brings richness, while the apple cider vinegar adds a bright, tangy contrast to the cabbage. It’s simple to make yet packed with flavor, making it a satisfying addition to any holiday meal.

Ingredients:

• 1 small head of cabbage, shredded
• 4 strips of bacon, chopped
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. Add the shredded cabbage to the skillet and cook, stirring occasionally, for 7-10 minutes, until the cabbage begins to soften.
4. Stir in the apple cider vinegar, Dijon mustard, and black pepper. Cook for another 2-3 minutes, allowing the cabbage to absorb the vinegar and mustard flavors.
5. Return the crispy bacon to the skillet and stir to combine.
6. Garnish with fresh parsley before serving.

This cabbage and bacon sauté with apple cider vinegar offers a perfect balance of savory, smoky, and tangy flavors. The crispy bacon provides a satisfying texture while the apple cider vinegar adds a refreshing zing to the cabbage. With minimal sodium and carbs, this dish is a great option for anyone looking for a flavorful and keto-friendly side for their holiday spread.

Cabbage and Bell Pepper Stir-Fry with Coconut Milk

This Cabbage and Bell Pepper Stir-Fry with Coconut Milk is a creamy, mildly spicy, and low-sodium dish that is perfect for a keto-friendly holiday meal. The coconut milk adds richness to the cabbage and bell peppers, while the subtle heat from the spices enhances the overall flavor. It’s a comforting, aromatic dish that’s both light and satisfying.

Ingredients:

• 1 small head of cabbage, shredded
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk (unsweetened)
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili flakes
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced bell peppers and sauté for 3-4 minutes, until they begin to soften.
3. Add the shredded cabbage and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the coconut milk, turmeric, cumin, chili flakes, and black pepper. Cook for 5-7 minutes, allowing the cabbage to absorb the flavors and the coconut milk to reduce slightly.
5. Garnish with fresh cilantro and serve warm.

This cabbage and bell pepper stir-fry with coconut milk is a creamy, flavorful dish that’s both low in sodium and carbs. The coconut milk gives the stir-fry a rich texture, while the turmeric and cumin provide an aromatic depth. This dish is perfect for anyone looking to enjoy a low-sodium, keto-friendly holiday meal that’s easy to prepare and incredibly satisfying.

Spicy Cabbage and Tofu Stir-Fry with Ginger and Garlic

This Spicy Cabbage and Tofu Stir-Fry with Ginger and Garlic is a flavorful, low-sodium, and keto-friendly dish that’s perfect for a holiday lunch or dinner. The tofu absorbs the heat and spices from the ginger and chili, while the cabbage provides a crunchy texture. This dish is packed with protein, making it a nutritious, satisfying option without the carbs or excess sodium.

Ingredients:

• 1 small head of cabbage, shredded
• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (low-sodium soy sauce alternative)
• 1 teaspoon chili flakes
• Freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the cubed tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Add the shredded cabbage and cook for 5-7 minutes, until it softens.
5. Stir in the coconut aminos, chili flakes, and black pepper. Cook for another 3-4 minutes, allowing the cabbage to absorb the flavors.
6. Return the tofu to the skillet and toss everything together. Cook for another 2 minutes, ensuring the tofu is well coated and heated through.
7. Garnish with fresh cilantro before serving.

This spicy cabbage and tofu stir-fry is an excellent choice for anyone looking for a low-sodium, keto-friendly dish that’s both satisfying and flavorful. The tofu adds protein while soaking up the savory and spicy flavors of ginger and garlic, and the cabbage provides a satisfying crunch. It’s a simple, nutritious, and delicious dish that’s perfect for a healthy holiday meal.

Cabbage and Ground Turkey Skillet with Zucchini and Tomato

This Cabbage and Ground Turkey Skillet with Zucchini and Tomato is a low-sodium, low-carb dish packed with protein and vegetables. Ground turkey provides lean protein, while the cabbage, zucchini, and tomatoes add plenty of fiber and nutrients. The flavors are enhanced with a few simple spices, making it a light but filling dish for any holiday meal.

Ingredients:

• 1 small head of cabbage, shredded
• 1 lb ground turkey
• 1 zucchini, diced
• 2 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes.
3. Add the diced zucchini and tomatoes to the skillet, and cook for an additional 5-7 minutes, until the zucchini softens.
4. Stir in the shredded cabbage and cook for another 5-7 minutes, until the cabbage wilts and softens.
5. Season with garlic powder, oregano, paprika, black pepper, and adjust to taste.
6. Garnish with fresh parsley and serve warm.

This cabbage and ground turkey skillet is a wholesome and satisfying low-sodium, keto-friendly meal that provides a great balance of protein, vegetables, and flavor. The combination of ground turkey and fresh veggies makes for a filling dish, while the light seasoning enhances the natural flavors without adding excess sodium. It’s an excellent choice for a healthy, low-carb holiday lunch or dinner.

Cabbage and Spinach Sauté with Almonds and Lemon

This Cabbage and Spinach Sauté with Almonds and Lemon is a vibrant, nutrient-packed side dish that’s both low-sodium and keto-friendly. The cabbage provides crunch, the spinach adds iron and vitamins, and the toasted almonds bring a rich, nutty flavor. The lemon brightens the entire dish, making it a refreshing and delicious addition to any holiday spread.

Ingredients:

• 1 small head of cabbage, shredded
• 4 cups fresh spinach
• 1/4 cup slivered almonds
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon garlic powder
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the slivered almonds and toast them in the oil for about 2-3 minutes, stirring occasionally, until golden brown.
3. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage starts to soften.
4. Stir in the spinach and cook for another 2-3 minutes until it wilts.
5. Add the lemon juice, lemon zest, garlic powder, and black pepper, and toss well to combine.
6. Serve warm, garnished with additional almonds if desired.

This cabbage and spinach sauté with almonds and lemon is a flavorful, low-sodium, and keto-friendly dish that’s both nutritious and easy to prepare. The almonds provide a delightful crunch, while the lemon brings brightness to the vegetables. It’s a perfect side dish for a healthy holiday meal, offering a great way to enjoy leafy greens without adding excess sodium or carbs.

Cabbage and Broccoli Stir-Fry with Tahini and Garlic

This Cabbage and Broccoli Stir-Fry with Tahini and Garlic is a simple, creamy, and savory low-sodium dish that’s full of flavor and keto-friendly. The tahini adds a rich creaminess, while the garlic and lightly stir-fried cabbage and broccoli provide a satisfying crunch. It’s an easy-to-make, nutritious dish that fits perfectly into any low-carb holiday menu.

Ingredients:

• 1 small head of cabbage, shredded
• 1 head of broccoli, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• Freshly ground black pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add the shredded cabbage to the skillet and cook for another 5-7 minutes, until the cabbage wilts and is tender.
4. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
5. In a small bowl, whisk together the tahini and lemon juice to form a smooth sauce. Pour the sauce over the cabbage and broccoli, and toss well to coat.
6. Season with black pepper to taste and serve warm.

This cabbage and broccoli stir-fry with tahini and garlic is a rich and creamy, low-sodium, and keto-friendly side dish that’s both delicious and healthy. The tahini adds a satisfying creaminess to the stir-fry, while the garlic and lemon give it a flavorful kick. It’s an easy, nutritious dish that’s perfect for those following a low-carb lifestyle during the holidays.

Note: More recipes are coming soon!