35+ Flavorful Spring Cabbage Recipes You Must Try

Spring is a time of renewal, and what better way to embrace the season than by enjoying fresh, vibrant vegetables?

Among the best choices for spring cooking is cabbage.

Full of nutrients, fiber, and antioxidants, spring cabbage is a versatile ingredient that can elevate your meals in many creative ways.

Whether you’re looking for light, crunchy salads, comforting soups, or savory stir-fries, cabbage can be transformed into a wide array of dishes that celebrate the season’s flavors.

In this blog post, we’ve rounded up over 35 mouthwatering spring cabbage recipes to inspire your cooking this season.

From classic favorites to innovative new ideas, there’s a cabbage dish for everyone!

35+ Flavorful Spring Cabbage Recipes You Must Try

Spring cabbage is more than just a simple vegetable; it’s a powerhouse ingredient that can bring new life to your meals.

With over 35 delicious recipes to choose from, you’re sure to find something that suits your taste and dietary preferences.

Whether you’re cooking for a family dinner or prepping for a healthy meal prep week, cabbage’s versatility makes it the perfect vegetable to experiment with in the kitchen.

So, why wait?

Start exploring these recipes today and make the most of this season’s bountiful harvest!

Spring Cabbage and Bacon Stir-Fry

This simple yet delicious spring cabbage and bacon stir-fry brings together the earthy flavor of cabbage with the smoky richness of bacon. It’s a quick and easy low-carb option for lunch, packed with healthy fats and protein. The crispy bacon and tender cabbage are seasoned to perfection, making this dish a flavorful and satisfying choice for anyone on a keto diet.

Ingredients

• 1 medium spring cabbage, shredded
• 6 strips of bacon, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar

Instructions

1. Heat a large skillet over medium heat and add the diced bacon. Fry until crispy, about 5-7 minutes.
2. Remove the bacon and set it aside, leaving a small amount of rendered fat in the skillet.
3. Add the olive oil and garlic to the skillet, sautéing for 1 minute until fragrant.
4. Add the shredded cabbage to the skillet and toss to coat in the garlic and bacon fat. Cook, stirring occasionally, until the cabbage softens, about 6-8 minutes.
5. Season with salt, pepper, and smoked paprika. Stir in the cooked bacon and apple cider vinegar.
6. Continue to cook for another 2 minutes, allowing the flavors to meld together.
7. Serve warm as a main dish or side.

This Spring Cabbage and Bacon Stir-Fry is an ideal keto-friendly lunch recipe. With the balance of crispy bacon and tender cabbage, it is both hearty and light. The addition of apple cider vinegar gives a slight tang that enhances the overall flavor profile, making it a perfect dish for any low-carb diet.

Keto Cabbage Rolls with Ground Beef

Keto Cabbage Rolls are a great way to enjoy a comforting meal without the carbs. These cabbage rolls are stuffed with a savory mixture of ground beef, onion, and spices, then baked to perfection in a rich tomato sauce. This recipe is a satisfying, hearty dish perfect for a filling spring lunch.

Ingredients

• 1 large head of spring cabbage, leaves separated
• 1 lb ground beef
• 1 medium onion, finely chopped
• 1 egg
• 1/4 cup almond flour
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup sugar-free marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Blanch the cabbage leaves for about 2 minutes until they become pliable. Remove and set aside.
3. In a bowl, combine the ground beef, onion, egg, almond flour, oregano, garlic powder, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat on a surface and spoon about 2 tablespoons of the meat mixture into the center. Roll up the leaf tightly, folding in the sides as you go.
5. Place the rolls seam-side down in a baking dish. Repeat with the remaining cabbage leaves and filling.
6. Pour the marinara sauce over the cabbage rolls and cover the dish with aluminum foil.
7. Bake in the preheated oven for 40 minutes, removing the foil in the last 10 minutes for a slightly crispy top.
8. Serve warm, garnished with fresh herbs if desired.

These Keto Cabbage Rolls are a comforting, filling, and nutritious meal. The use of ground beef and almond flour ensures that these rolls are low-carb and high in protein, making them an excellent choice for a satisfying spring lunch. The marinara sauce ties everything together, creating a rich and savory dish that’s perfect for anyone following a keto diet.

Cabbage and Avocado Salad with Lemon Dressing

a light and refreshing lunch, this cabbage and avocado salad is an excellent choice. The crispness of the abbage pairs beautifully with the creamy avocado and tangy lemon dressing. This salad is low in carbs, nutrient-rich, and provides healthy fats, making it an ideal option for anyone on a keto diet. It’s quick to prepare and perfect for a spring meal.

Ingredients

• 4 cups shredded spring cabbage
• 1 ripe avocado, diced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. In a large mixing bowl, combine the shredded cabbage, avocado, and sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss gently to combine, making sure everything is evenly coated.
4. Garnish with fresh cilantro or parsley for an added burst of flavor.
5. Serve immediately, or chill for 10-15 minutes before serving for a cooler, more refreshing dish.

This Cabbage and Avocado Salad with Lemon Dressing is a quick and satisfying option for a keto-friendly lunch. he combination of crunchy cabbage and creamy avocado creates a delightful contrast, while the tangy lemon dressing enhances the overall flavor. This recipe is simple to make, nutrient-dense, and provides a perfect balance of healthy fats, fiber, and low carbs. It’s a great choice to enjoy as a side or light main dish during the spring season.

Spring Cabbage and Chicken Stir-Fry

This Spring Cabbage and Chicken Stir-Fry is a delightful low-carb, keto-friendly lunch option that combines tender hicken breast with crunchy cabbage. The dish is sautéed with garlic, ginger, and soy sauce, creating a fragrant and savory meal that’s perfect for a quick and healthy lunch. It’s light but packed with protein and healthy fats to keep you full for hours.

Ingredients

• 2 chicken breasts, thinly sliced
• 4 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tamari or soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 1/2 teaspoon sesame oil
• 2 green onions, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced chicken breasts and cook for about 5-7 minutes, or until browned and cooked through. Remove and set aside.
2. In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 4-5 minutes, until it begins to soften.
4. Add the cooked chicken back into the skillet, followed by the soy sauce, rice vinegar, sesame oil, salt, and pepper. Toss everything together and cook for another 2 minutes.
5. Garnish with chopped green onions and serve warm.

This Spring Cabbage and Chicken Stir-Fry is a wonderful, quick, and healthy low-carb meal. The cabbage retains its crunch, providing a great texture contrast to the tender chicken, while the ginger, garlic, and soy sauce add depth and flavor. This dish is a perfect choice for a keto-friendly lunch that will keep you energized throughout the day.

Cabbage and Sausage Skillet

Cabbage and Sausage Skillet is a savory, keto-friendly lunch that combines flavorful sausage with hearty cabbage. The dish is quick to make, with the sausage providing a rich, smoky flavor that pairs perfectly with the sweet and tender cabbage. It’s an easy, one-pan meal that’s perfect for a low-carb diet.

Ingredients

• 4 sausages (preferably chicken or pork, low-carb)
• 1 medium spring cabbage, shredded
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through (about 8-10 minutes). Remove from the pan and set aside.
2. In the same skillet, add the sliced onion and minced garlic. Sauté until softened, about 4 minutes.
3. Add the shredded cabbage, salt, pepper, thyme, and smoked paprika to the skillet. Stir to combine and cook for 6-8 minutes, until the cabbage starts to soften.
4. Slice the cooked sausages and add them back into the skillet. Stir everything together and cook for another 3-4 minutes, allowing the flavors to meld.
5. Garnish with chopped parsley and serve warm.

This Cabbage and Sausage Skillet is a hearty, satisfying keto lunch that is both easy to prepare and full of flavor. The rich, smoky sausage adds a savory depth to the cabbage, while the seasonings elevate the dish. It’s a perfect meal for anyone seeking a quick, low-carb lunch that doesn’t skimp on taste.

Cbbage and Shrimp Coconut Curry

This Cabbage and Shrimp Coconut Curry is an exotic and comforting keto-friendly dish. The sweetness of the coconut milk balances the savory shrimp and cabbage, creating a rich, flavorful curry. With a mix of aromatic spices, this dish is perfect for a low-carb lunch that’s full of flavor and nutrition.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 medium spring cabbage, shredded
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons coconut oil
• 1 tablespoon red curry paste
• 1 tablespoon grated ginger
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until pink and cooked through. Remove from the pan and set aside.
2. In the same pan, add the grated ginger and cook for about 1 minute, until fragrant.
3. Stir in the red curry paste, garlic powder, turmeric, salt, and pepper. Cook for another 1-2 minutes, allowing the spices to release their flavors.
4. Add the shredded cabbage and stir well, cooking for 5 minutes until the cabbage softens.
5. Pour in the coconut milk, stirring to combine, and simmer for another 5 minutes to allow the flavors to meld.
6. Return the cooked shrimp to the pan and stir everything together. Cook for an additional 2 minutes.
7. Garnish with fresh cilantro and serve.

The Cabbage and Shrimp Coconut Curry is a flavorful, creamy dish that is both light and filling. The cabbage soaks up the rich coconut milk and spices, creating a satisfying texture, while the shrimp adds a delicious protein boost. This keto-friendly meal is perfect for anyone looking for a low-carb lunch with a bit of tropical flair.

Cabbage and Mushroom Frittata

This Cabbage and Mushroom Frittata is a low-carb, keto-friendly lunch packed with protein and healthy fats. The earthy mushrooms complement the light, crunchy cabbage in this simple egg-based dish. Baked to perfection, it’s a versatile meal that can be enjoyed hot or cold and is great for meal prep.

Ingredients

• 6 large eggs
• 1 cup shredded spring cabbage
• 1 cup mushrooms, sliced
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced mushrooms and cook until softened, about 4 minutes.
3. Add the shredded cabbage to the skillet and cook for an additional 3-4 minutes until the cabbage begins to wilt.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour the egg mixture over the cabbage and mushrooms, ensuring it’s evenly distributed.
5. Cook on the stove for 2-3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake for 12-15 minutes until the frittata is set and golden.
7. Garnish with fresh herbs and serve.

The Cabbage and Mushroom Frittata is a satisfying and versatile keto meal. It’s a great option for meal prep, as it can be made in advance and stored in the fridge. The combination of eggs, cabbage, and mushrooms creates a flavorful and filling dish that’s perfect for a low-carb lunch.

Cabbage and Avocado Taco Wraps

These Cabbage and Avocado Taco Wraps are a fresh, light, and keto-friendly alternative to traditional tacos. Using cabbage leaves as the “wrap,” they are a perfect low-carb option for those on a keto diet. The creamy avocado, crisp cabbage, and tangy lime create a refreshing and satisfying lunch.

Ingredients

• 8 large cabbage leaves (from spring cabbage)
• 1 ripe avocado, sliced
• 1 cup shredded chicken (cooked or rotisserie)
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste
• 1 teaspoon cumin (optional)

Instructions

1. Carefully remove the cabbage leaves, wash them, and pat them dry. Trim the thick stems at the base to make them easier to fold.
2. In a bowl, combine the shredded chicken, diced tomatoes, cilantro, lime juice, cumin, salt, and pepper. Mix well.
3. Place a cabbage leaf on a flat surface. Add a few spoonfuls of the chicken mixture and top with slices of avocado.
4. Fold the cabbage leaf into a wrap and repeat with the remaining leaves and filling.
5. Serve immediately or refrigerate for later.

These Cabbage and Avocado Taco Wraps are a quick, fresh, and satisfying keto-friendly lunch. The cabbage leaves provide a crunchy and low-carb alternative to tortillas, while the creamy avocado and zesty lime add a refreshing twist. They’re perfect for a light yet filling meal and can easily be made ahead for meal prep.

Spring Cabbage and Zucchini Noodles

This Spring Cabbage and Zucchini Noodles dish is a light and fresh low-carb lunch, perfect for the keto diet. Zucchini noodles (zoodles) provide a healthy, low-carb alternative to traditional pasta, while sautéed cabbage adds texture and a mild sweetness. Tossed together in a simple garlic and olive oil sauce, this meal is deliciously satisfying and nutritious.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 2 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until it softens and starts to caramelize.
3. Add the zucchini noodles to the skillet and cook for 3-5 minutes, just until tender, being careful not to overcook.
4. Season with salt, pepper, and lemon juice, tossing everything together.
5. Serve with a sprinkle of Parmesan cheese (optional) and garnish with fresh basil.

The Spring Cabbage and Zucchini Noodles dish is an ideal low-carb lunch that’s light but filling. The combination of the mild, tender cabbage and zucchini noodles provides a great base for the garlic and olive oil sauce, making this dish both flavorful and satisfying. It’s a versatile recipe that can be customized with your favorite herbs and toppings, perfect for a keto diet.

Cabbage and Eggplant Stir-Fry

This Cabbage and Eggplant Stir-Fry is a hearty and flavorful keto-friendly lunch, combining the natural sweetness of eggplant with the crunchy texture of cabbage. Stir-fried with garlic, soy sauce, and a touch of sesame oil, this dish offers rich umami flavors and a satisfying texture, while remaining low in carbs.

Ingredients

• 1 small eggplant, sliced into thin rounds
• 3 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• Fresh cilantro or green onions for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced eggplant and cook for 6-8 minutes, stirring occasionally, until it softens and begins to brown.
2. Add the minced garlic to the pan and sauté for 1 minute until fragrant.
3. Add the shredded cabbage to the skillet, and stir-fry for an additional 5 minutes until the cabbage starts to soften.
4. Stir in the soy sauce, sesame oil, rice vinegar, and chili flakes (if using). Cook for another 3-4 minutes, allowing the flavors to meld together.
5. Serve garnished with fresh cilantro or green onions.

This Cabbage and Eggplant Stir-Fry is a flavorful, low-carb dish that combines the savory richness of eggplant with the light crunch of cabbage. The soy sauce and sesame oil provide a delicious umami flavor, while the rice vinegar adds a tangy note. This dish is a great option for anyone looking for a satisfying, low-carb meal that is both nutritious and quick to prepare.

Cabbage and Turkey Lettuce Wraps

Cabbage and Turkey Lettuce Wraps are a healthy and refreshing low-carb lunch, packed with lean turkey and crisp cabbage. The turkey is seasoned with spices and served in crunchy lettuce wraps, making for a light and portable meal. This keto-friendly dish is rich in protein and fiber, and perfect for anyone following a low-carb lifestyle.

Ingredients

• 1 lb ground turkey
• 1 cup shredded spring cabbage
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8-10 large lettuce leaves (e.g., romaine or iceberg)
• Sriracha or avocado for topping (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes.
3. Stir in the soy sauce, cumin, paprika, salt, and pepper. Continue to cook for another 2 minutes, allowing the spices to infuse.
4. Add the shredded cabbage to the turkey mixture and cook for 2-3 minutes until softened.
5. Spoon the turkey and cabbage mixture into the lettuce leaves and top with sriracha or avocado if desired. Serve immediately.

Cabbage and Turkey Lettuce Wraps are a perfect keto lunch, offering a light yet satisfying meal. The combination of savory turkey, tender cabbage, and the crisp crunch of lettuce makes these wraps a refreshing and protein-packed option. They’re also highly customizable, so you can easily add your favorite toppings or sauces to suit your taste.

Cabbage and Cauliflower Rice Stir-Fry

This Cabbage and Cauliflower Rice Stir-Fry is a delicious and nutrient-packed low-carb lunch. Cauliflower rice serves as a fantastic keto-friendly substitute for traditional rice, and when combined with the crunchy cabbage, it creates a hearty and satisfying meal. The dish is flavored with soy sauce, garlic, and ginger, making it a savory and comforting option.

Ingredients

• 2 cups cauliflower rice (store-bought or homemade)
• 2 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce (low-sodium)
• 1/4 teaspoon sesame oil
• 1/2 teaspoon ground turmeric
• 1/4 cup chopped green onions (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
2. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until softened.
3. Stir in the cauliflower rice, soy sauce, sesame oil, and ground turmeric. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Garnish with chopped green onions and serve.

Cabbage and Cauliflower Rice Stir-Fry is a perfect low-carb, keto-friendly dish that is filling yet light. The cauliflower rice mimics the texture of regular rice, while the cabbage adds a satisfying crunch. The combination of ginger, garlic, and soy sauce gives this dish an aromatic depth of flavor. It’s a great way to enjoy a low-carb lunch that is both healthy and flavorful.

Cabbage and Chicken Caesar Salad

This Cabbage and Chicken Caesar Salad is a keto-friendly twist on the classic Caesar salad. Tender grilled chicken, crisp cabbage, and a rich Caesar dressing come together in this low-carb lunch that is satisfying and full of flavor. The cabbage provides a crunchy texture, while the Caesar dressing adds creaminess, making this salad a refreshing, hearty meal.

Ingredients

• 2 grilled chicken breasts, sliced
• 4 cups shredded spring cabbage
• 1/4 cup grated Parmesan cheese
• 1/4 cup Caesar dressing (preferably homemade or low-carb)
• 1/4 cup crispy bacon bits (optional)
• Fresh lemon juice (for garnish)

Instructions

1. In a large bowl, combine the shredded cabbage, sliced grilled chicken, and Parmesan cheese.
2. Drizzle with Caesar dressing and toss until everything is evenly coated.
3. Top with crispy bacon bits (if using) and a squeeze of fresh lemon juice.
4. Serve immediately or refrigerate for later.

The Cabbage and Chicken Caesar Salad is a low-carb, satisfying meal perfect for a keto lunch. The crunch of cabbage and the savory grilled chicken make for a hearty base, while the creamy Caesar dressing brings everything together. It’s a simple yet delicious meal that is rich in protein and healthy fats, making it an excellent choice for a filling and nutritious lunch.

Spicy Cabbage and Salmon Salad

This Spicy Cabbage and Salmon Salad is a fresh and flavorful low-carb lunch option that pairs omega-3-rich salmon with crisp cabbage. The spicy dressing adds a zing of heat, while the combination of cabbage, salmon, and spices makes this dish both satisfying and healthy. It’s a perfect choice for those on a keto diet seeking a nutritious and light lunch.

Ingredients

• 1 lb cooked salmon, flaked
• 4 cups shredded spring cabbage
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste or sriracha
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce (low-sodium)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. In a large bowl, combine the shredded cabbage and flaked salmon.
2. In a separate bowl, whisk together the olive oil, rice vinegar, chili paste or sriracha, sesame oil, soy sauce, salt, and pepper.
3. Pour the dressing over the cabbage and salmon mixture and toss to combine.
4. Garnish with sesame seeds and serve.

The Spicy Cabbage and Salmon Salad is a keto-friendly, protein-packed lunch that’s both light and flavorful. The heat from the chili paste or sriracha pairs beautifully with the richness of the salmon, while the cabbage adds crunch. This salad is quick to prepare, full of healthy fats, and perfect for anyone following a low-carb diet.

Cabbage and Beef Lettuce Wraps

These Cabbage and Beef Lettuce Wraps are a low-carb, keto-friendly meal, perfect for a quick lunch. Ground beef is seasoned with savory spices and sautéed with cabbage, then wrapped in crisp lettuce leaves for a satisfying bite-sized meal. The wraps are filling, flavorful, and versatile, offering a great option for anyone on a keto or low-carb diet.

Ingredients

• 1 lb ground beef
• 2 cups shredded spring cabbage
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili flakes (optional)
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as iceberg or butter lettuce)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until softened.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes.
3. Stir in the shredded cabbage, soy sauce, Worcestershire sauce, chili flakes (if using), salt, and pepper. Cook for an additional 4-5 minutes until the cabbage softens.
4. Spoon the beef and cabbage mixture into the lettuce leaves.
5. Serve immediately, optionally garnished with fresh herbs or hot sauce.

These Cabbage and Beef Lettuce Wraps are a flavorful and satisfying low-carb lunch. The seasoned beef pairs wonderfully with the crunchy cabbage and crisp lettuce, making each bite delicious and filling. These wraps are easy to make and perfect for meal prepping, providing a versatile option for anyone following a keto lifestyle.

Cabbage and Bacon Salad

Cabbage and Bacon Salad is a quick, low-carb dish that combines the savory richness of crispy bacon with the crunchy freshness of cabbage. Tossed in a tangy vinaigrette, this salad offers a delicious balance of flavors and textures, making it an ideal keto-friendly lunch. It’s satisfying and full of healthy fats, with bacon adding both flavor and a satisfying crunch.

Ingredients

• 4 cups shredded spring cabbage
• 4 strips of bacon, cooked and crumbled
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine the shredded cabbage and crumbled bacon.
2. In a separate small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper.
3. Pour the dressing over the cabbage and bacon, tossing well to coat evenly.
4. Garnish with fresh parsley and serve immediately.

Cabbage and Bacon Salad is a perfect, quick keto lunch. The crispy bacon adds a salty, smoky flavor to the fresh cabbage, while the tangy vinaigrette ties everything together. This salad is filling and can easily be customized with additional keto-friendly toppings such as cheese or avocado for an even heartier meal.

Cabbage and Shrimp Stir-Fry

This Cabbage and Shrimp Stir-Fry is a light yet satisfying low-carb lunch option. With tender shrimp, crunchy cabbage, and a savory stir-fry sauce, this dish packs plenty of flavor. It’s quick to prepare and can be served on its own or with a side of cauliflower rice for an extra filling meal. This keto-friendly dish is perfect for anyone looking for a protein-packed lunch.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes (optional)
• Green onions for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the minced garlic, ginger, and sesame oil. Sauté for 1-2 minutes until fragrant.
3. Add the shredded cabbage to the skillet and cook for 5-6 minutes, stirring occasionally, until softened.
4. Stir in the soy sauce, rice vinegar, chili flakes (if using), and cooked shrimp. Toss everything together and cook for an additional 2-3 minutes to allow the flavors to meld.
5. Garnish with chopped green onions and serve.

The Cabbage and Shrimp Stir-Fry is a healthy and flavorful low-carb lunch that comes together in no time. The combination of tender shrimp and crispy cabbage, along with the savory stir-fry sauce, makes for a satisfying meal. It’s light yet filling, and perfect for those looking to maintain a keto lifestyle without compromising on taste.

Cabbage and Salmon Patties

These Cabbage and Salmon Patties are a flavorful and protein-rich keto-friendly lunch. The cabbage adds crunch and texture to the salmon, which is seasoned with herbs and spices. These patties are pan-fried to perfection, creating a crispy exterior with a tender inside. Served with a side of vegetables or a simple salad, they make for a delicious and low-carb meal.

Ingredients

• 1 can (14 oz) wild-caught salmon, drained
• 2 cups shredded spring cabbage
• 1 egg
• 1 tablespoon almond flour
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. In a large bowl, combine the drained salmon, shredded cabbage, egg, almond flour, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.
2. Form the mixture into patties, about 2-3 inches in diameter.
3. Heat olive oil in a skillet over medium heat. Once hot, add the patties to the skillet and cook for 4-5 minutes on each side, until golden brown and crispy.
   Cabbage and Salmon Patties are a great way to incorporate both healthy fats and protein into your keto lunch. The crispy exterior and tender interior create a satisfying texture, while the combination of salmon and cabbage offers a flavorful bite. This dish is easy to make and perfect for those looking for a low-carb meal that is both nutritious and delicious.

Cabbage and Avocado Chicken Salad

This Cabbage and Avocado Chicken Salad is a refreshing, low-carb keto lunch that combines the creamy texture of avocado with the lean protein of grilled chicken. The shredded cabbage adds a satisfying crunch, while the simple dressing keeps the flavors light and fresh. This dish is quick to make, filling, and perfect for a healthy meal.

Ingredients

• 2 grilled chicken breasts, chopped
• 2 cups shredded spring cabbage
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large bowl, combine the chopped grilled chicken, shredded cabbage, and diced avocado.
2. Drizzle with olive oil and lime juice, then season with salt and pepper.
3. Toss everything together gently to combine.
4. Garnish with fresh cilantro and serve immediately.

This Cabbage and Avocado Chicken Salad is a light, keto-friendly lunch that offers both flavor and nutrition. The creamy avocado complements the grilled chicken and crunchy cabbage perfectly, while the lime juice adds a refreshing tang. This simple salad is filling, easy to prepare, and ideal for a low-carb lunch option.

Cabbage and Tofu Stir-Fry

Cabbage and Tofu Stir-Fry is a delicious vegetarian keto option, perfect for a low-carb lunch. The tofu is pan-fried to create a crispy texture, while the cabbage is stir-fried with garlic and soy sauce. This dish is packed with plant-based protein and full of flavor, making it an ideal choice for those on a vegetarian keto diet.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 cups shredded spring cabbage
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon chili flakes (optional)
• Green onions for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed tofu and cook for 7-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
3. Add the shredded cabbage and cook for 5-6 minutes until softened.
4. Stir in the soy sauce, rice vinegar, sesame oil, and chili flakes (if using). Add the cooked tofu back to the skillet and toss to combine.
5. Garnish with green onions and serve.

Cabbage and Tofu Stir-Fry is a satisfying, flavorful low-carb lunch. The crispy tofu provides a great protein source, while the cabbage adds texture and crunch. The stir-fry sauce brings everything together with savory, tangy flavors. This dish is perfect for vegetarians and anyone looking for a keto-friendly, plant-based meal.

Note: More recipes are coming soon