30+ Delicious Spring Cabbage Vegetarian Recipes to Try This Season

Spring is the season of renewal, and there’s no better time to celebrate fresh, vibrant produce in your meals.

One of the star vegetables of spring is cabbage, offering a range of textures and flavors that can be incorporated into a variety of delicious vegetarian dishes.

From salads to stews, wraps to stir-fries, cabbage is not only versatile but also packed with nutrients.

If you’re looking to eat more plant-based meals this season or simply want to try something new, we’ve gathered 30+ spring cabbage vegetarian recipes that are as satisfying as they are healthy.

Whether you’re craving something light and crisp or warm and comforting, there’s a recipe here to suit every palate!

30+ Delicious Spring Cabbage Vegetarian Recipes to Try This Season

Cabbage is a wonderful vegetable to work with in the kitchen, especially during the spring when it’s at its freshest.

These 30+ vegetarian recipes prove that cabbage can be far more than just a side dish.

By exploring these creative and flavorful ideas, you can enjoy cabbage in ways you might never have considered before.

From crispy fritters to hearty soups, each recipe brings out the best of this humble yet tasty vegetable.

So, embrace the season’s bounty, get creative, and enjoy these cabbage-filled dishes as part of your healthy, plant-based eating journey this spring!

Cabbage & Mushroom Stir-Fry

This quick and easy stir-fry combines the earthy flavors of mushrooms with the crispness of cabbage for a hearty, low-carb dish. Perfect for a keto lunch, it’s filled with healthy fats and fiber, providing a satisfying meal without the carbs. With just a few simple ingredients, this recipe is a great option for those looking to enjoy a flavorful and nutritious spring vegetable dish.

Ingredients:

• 1 small head of green cabbage, thinly sliced
• 1 cup of sliced mushrooms (button or cremini)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• A pinch of red pepper flakes (optional)
• Fresh herbs like cilantro or parsley for garnish

Instructions:

1. Heat the olive oil and sesame oil in a large pan over medium heat.
2. Add the garlic and mushrooms, sautéing until the mushrooms are golden brown, about 5-7 minutes.
3. Add the cabbage and stir-fry for another 5 minutes, until the cabbage softens and begins to caramelize.
4. Pour in the soy sauce (or tamari) and season with salt, pepper, and red pepper flakes. Stir well to combine.
5. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
6. Garnish with fresh herbs before serving.

This Cabbage & Mushroom Stir-Fry is an excellent low-carb option for a quick keto lunch. The savory depth of mushrooms combined with the light crispness of cabbage makes for a perfectly balanced dish. It’s not only packed with nutrients but also incredibly satisfying, keeping you full and energized throughout the day. It’s a great way to incorporate seasonal spring cabbage into your keto meal plan.

Cabbage & Avocado Salad with Lemon Dressing

A refreshing and creamy salad that combines the rich flavors of ripe avocado with the crunch of cabbage. The tangy lemon dressing ties everything together, providing a zesty kick without any carbs. This dish is light yet filling, making it an ideal keto-friendly lunch for a spring day.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• A handful of pumpkin seeds (optional for added crunch)
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage and diced avocado.
2. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the cabbage and avocado mixture and toss gently to coat.
4. If desired, sprinkle pumpkin seeds on top for extra texture.
5. Garnish with fresh herbs and serve immediately.

This Cabbage & Avocado Salad is not only keto-friendly but also a delightful and fresh way to enjoy cabbage. The creamy avocado adds healthy fats while the crunchy cabbage keeps it light and satisfying. The lemon dressing provides a tangy punch that complements the earthy flavor of cabbage, making it an excellent addition to your low-carb lunch rotation. It’s the perfect side dish or a light main course.

sautéed Cabbage with Garlic and Parmesan

This simple yet flavorful sautéed cabbage dish combines the rich, umami-packed taste of Parmesan cheese with the savory goodness of garlic. With just a few ingredients, this recipe is a great way to enjoy cabbage in a keto-friendly, low-carb lunch. The mild sweetness of cabbage is balanced by the salty Parmesan, making this dish a crowd-pleaser.

Ingredients:

• 1 small head of cabbage, shredded
• 2 tablespoons olive oil or butter
• 3 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• A squeeze of fresh lemon juice (optional)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil or butter in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the shredded cabbage to the pan and sauté for 7-10 minutes, stirring occasionally until the cabbage softens and begins to caramelize.
4. Season with salt, pepper, and a squeeze of lemon juice if desired.
5. Remove from heat and stir in the grated Parmesan cheese, allowing it to melt and coat the cabbage evenly.
6. Garnish with fresh parsley and serve warm.

This Sautéed Cabbage with Garlic and Parmesan is an incredibly flavorful and satisfying dish that’s perfect for anyone on a low-carb or keto diet. The caramelized cabbage, enhanced with garlic and Parmesan, is a true comfort food. Whether served as a side dish or a light main course, it’s a quick and easy way to enjoy cabbage in a flavorful new way. The addition of Parmesan elevates the dish, providing richness and a depth of flavor that is sure to please your taste buds.

Cabbage and Zucchini Fritters

These crispy, golden fritters combine the lightness of cabbage with the tenderness of zucchini. They’re a great way to use fresh spring vegetables in a satisfying, low-carb lunch. These fritters are perfect for those on a keto diet, as they are packed with flavor and healthy fats without any carbs from flour or breadcrumbs.

Ingredients:

• 1 small head of cabbage, shredded
• 1 medium zucchini, grated
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons almond flour
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. In a large bowl, combine the shredded cabbage, grated zucchini, eggs, Parmesan cheese, almond flour, and parsley. Mix well until everything is evenly incorporated.
2. Season with salt and pepper.
3. Heat the olive oil in a large skillet over medium heat.
4. Spoon small portions of the cabbage mixture into the skillet, flattening them slightly to form fritters.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from the skillet and place on a paper towel to drain excess oil. Serve warm.

These Cabbage and Zucchini Fritters are an excellent way to enjoy cabbage in a new, exciting form. The zucchini adds moisture and softness, while the Parmesan creates a crispy, flavorful exterior. Perfect as a snack or a light lunch, these fritters are low-carb and keto-friendly, making them a great addition to your spring meal plan.

Cabbage and Cauliflower Rice Stir-Fry

two low-carb staples—cabbage and cauliflower rice—creating a hearty, flavorful dish with a satisfying texture. It’s packed with fiber and healthy fats, making it a great choice for anyone on a keto diet looking for a spring-inspired lunch option.

Ingredients:

• 1 small head of cabbage, shredded
• 2 cups cauliflower rice (fresh or frozen)
• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
2. Add the shredded cabbage and cook for 5 minutes, until it begins to soften.
3. Stir in the cauliflower rice, soy sauce, ground ginger, salt, and pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until everything is cooked through.
4. Garnish with fresh cilantro and serve.

This Cabbage and Cauliflower Rice Stir-Fry is a wonderfully versatile dish that pairs well with any protein. The cauliflower rice serves as a great substitute for traditional rice, making this a perfect low-carb and keto-friendly option. The cabbage adds a delightful crunch, while the ginger and soy sauce offer a savory depth of flavor. It’s a quick and easy way to enjoy a spring vegetable lunch.

Cabbage & Spinach Soup

This comforting soup is a hearty combination of spring cabbage and spinach, making it a great low-carb, keto-friendly lunch. Packed with vitamins and minerals, it’s a nutrient-dense meal that will leave you feeling full and satisfied. The rich broth and the subtle sweetness of cabbage make this soup a refreshing yet filling dish.

Ingredients:

• 2 cups cabbage, shredded
• 2 cups spinach, fresh or frozen
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Add the shredded cabbage and continue to sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the cabbage to soften.
4. Add the spinach, thyme, salt, and pepper, and cook for an additional 5 minutes until the spinach wilts.
5. Adjust seasoning to taste, adding a squeeze of fresh lemon juice for extra brightness if desired.
6. Serve hot.

This Cabbage & Spinach Soup is a nourishing, low-carb dish that’s perfect for spring. It’s light yet filling, making it ideal for a keto lunch. The combination of cabbage and spinach in a rich vegetable broth offers a balanced, comforting meal with plenty of nutrients. Plus, it’s easy to prepare and can be made in large batches to enjoy throughout the week.

Cabbage and Broccoli Slaw with Apple Cider Vinegar Dressing

A refreshing slaw made from shredded cabbage and broccoli, this dish is tangy, crunchy, and packed with fiber. The apple cider vinegar dressing adds a zesty kick, making this slaw a great low-carb, keto-friendly side dish or a light main course. It’s a great way to enjoy spring vegetables while keeping your meal healthy and delicious.

Ingredients:

• 2 cups shredded cabbage
• 1 cup shredded broccoli stems
• 1/4 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• A pinch of cayenne pepper (optional)

Instructions:

1. In a large bowl, combine the shredded cabbage and broccoli stems.
2. In a separate bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, honey (if using), salt, pepper, and cayenne pepper.
3. Pour the dressing over the cabbage and broccoli mixture and toss to coat evenly.
4. Let the slaw sit for 15-20 minutes to allow the flavors to meld before serving.

This Cabbage and Broccoli Slaw is a crunchy and refreshing dish that’s full of flavor and perfect for a spring lunch. The tangy apple cider vinegar dressing balances the natural sweetness of cabbage and broccoli, creating a zesty, low-carb slaw that’s both satisfying and nutritious. It’s a quick, no-cook option that’s ideal for busy days when you need a light, keto-friendly meal.

Cabbage and Eggplant Bake

This savory bake combines the hearty texture of cabbage with the richness of eggplant, all topped with a delicious layer of cheese. It’s a perfect low-carb, keto-friendly dish that’s both filling and flavorful. The vegetables are roasted to perfection, making it a comforting meal for a spring lunch.

Ingredients:

• 1 small head of cabbage, shredded
• 1 medium eggplant, sliced into rounds
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the eggplant slices and cook for 4-5 minutes on each side until softened and slightly browned.
3. In a large baking dish, layer the shredded cabbage, sautéed eggplant slices, and mozzarella cheese.
4. Drizzle with the remaining olive oil and sprinkle with oregano, salt, and pepper.
5. Bake for 20-25 minutes, or until the cheese is melted and golden brown.
6. Sprinkle with Parmesan cheese before serving.

This Cabbage and Eggplant Bake is an indulgent yet healthy way to enjoy spring vegetables on a keto diet. The combination of sautéed eggplant and tender cabbage, topped with melted mozzarella and Parmesan, creates a rich and comforting meal. It’s perfect as a standalone lunch or paired with a protein for a more complete keto-friendly meal.

Cabbage and Roasted Bell Pepper Salad

A vibrant and colorful salad made with tender cabbage, roasted bell peppers, and a tangy dressing. This salad is light yet filling, making it a perfect low-carb lunch for spring. The smoky flavor of the roasted peppers adds depth to the fresh cabbage, creating a dish that is both satisfying and flavorful.

Ingredients:

• 2 cups shredded cabbage
• 1 red bell pepper, roasted and chopped
• 1 yellow bell pepper, roasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon mustard
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the bell peppers by placing them under a broiler or on an open flame until the skins are charred. Once done, peel off the skin and chop the peppers.
2. In a large bowl, combine the shredded cabbage and roasted bell peppers.
3. In a small bowl, whisk together olive oil, balsamic vinegar, mustard, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Garnish with fresh basil and serve.

This Cabbage and Roasted Bell Pepper Salad is a colorful and flavorful dish that’s perfect for spring. The smoky roasted bell peppers add a depth of flavor that perfectly complements the freshness of cabbage. It’s a simple, healthy, and keto-friendly salad that’s ideal for a light lunch or a side dish.

Cabbage and Bell Pepper Stir-Fry

This vibrant stir-fry combines cabbage with crunchy bell peppers and a savory sauce. It’s quick to prepare, full of fresh flavors, and packed with nutrients. The dish is a perfect low-carb and keto lunch option for those looking for a satisfying, vegetable-packed meal.

Ingredients:

• 2 cups shredded cabbage
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons soy sauce or tamari (for gluten-free option)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the bell peppers and sauté for 4-5 minutes until tender but still crisp.
3. Stir in the shredded cabbage and cook for another 5 minutes, stirring occasionally.
4. Add the soy sauce, sesame oil, turmeric, salt, and pepper, and cook for 2-3 more minutes.
5. Garnish with fresh cilantro and serve warm.

This Cabbage and Bell Pepper Stir-Fry is a light, healthy, and satisfying dish perfect for a keto lunch. The crisp bell peppers add sweetness and crunch, while the cabbage provides fiber and heartiness. The combination of soy sauce, sesame oil, and turmeric gives it a savory, slightly earthy flavor, making it a refreshing, nutrient-rich meal.

Cabbage and Avocado Lettuce Wraps

These lettuce wraps combine the light, crunchy texture of cabbage with creamy avocado, making them a refreshing and satisfying low-carb option for lunch. Paired with a tangy lime dressing, these wraps are packed with flavor and healthy fats.

Ingredients:

• 1 small head of cabbage, shredded
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish
• Large lettuce leaves (such as butter lettuce or Romaine) for wrapping

Instructions:

1. In a small bowl, mix the olive oil, lime juice, salt, and pepper to make the dressing.
2. In a large bowl, combine the shredded cabbage, sliced avocado, and red onion.
3. Drizzle the dressing over the mixture and toss gently to coat.
4. Spoon the cabbage mixture into the center of each lettuce leaf and fold up to create wraps.
5. Garnish with fresh cilantro and serve immediately.

These Cabbage and Avocado Lettuce Wraps are a light, keto-friendly lunch option that’s refreshing and packed with healthy fats. The cabbage provides a satisfying crunch, while the avocado adds creaminess and richness. With the zesty lime dressing, these wraps are both flavorful and fulfilling, making them an excellent choice for a spring meal.

Cabbage & Feta Cheese Stuffed Peppers

These stuffed peppers are filled with a mixture of cabbage and feta cheese, creating a savory and cheesy filling. It’s a delicious low-carb dish that’s perfect for a keto lunch. The bell peppers are tender, and the cabbage and feta complement each other beautifully.

ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups shredded cabbage
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shredded cabbage to the skillet and cook for 5-7 minutes until it softens.
4. Stir in the feta cheese, oregano, salt, and pepper, and cook for another 2 minutes, allowing the cheese to melt and combine with the cabbage.
5. Stuff the mixture into the hollowed-out bell peppers, packing it tightly.
6. Place the stuffed peppers in a baking dish and bake for 20-25 minutes until the peppers are tender.
7. Serve hot.

These Cabbage & Feta Cheese Stuffed Peppers are a satisfying and flavorful low-carb meal. The tender bell peppers are stuffed with a creamy and cheesy cabbage filling that’s both hearty and light. This dish is perfect for those following a keto diet, providing a good balance of fiber, healthy fats, and protein, all while being incredibly delicious.

Cabbage & Ricotta Cheese Gratin

his creamy cabbage gratin is a comforting and indulgent keto dish made with tender cabbage and a rich ricotta cheese sauce. Baked until golden and bubbling, this dish is perfect as a low-carb lunch or side dish. The smooth ricotta adds richness and pairs beautifully with the cabbage.

Ingredients:

• 1 small head of cabbage, shredded
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the shredded cabbage and cook for 5-7 minutes until softened.
3. In a bowl, mix the ricotta cheese, heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
4. Add the cabbage to the ricotta mixture and stir until well combined.
5. Transfer the mixture to a greased baking dish and bake for 20-25 minutes, until the top is golden and bubbly.
6. Garnish with fresh thyme and serve warm.

This Cabbage & Ricotta Cheese Gratin is a rich and comforting dish that combines the mild sweetness of cabbage with the creamy decadence of ricotta. It’s a low-carb and keto-friendly option that’s perfect for those craving something indulgent yet nutritious. The gratin makes for a fantastic side or main dish for a cozy lunch.

Spicy Cabbage and Tofu Stir-Fry

This spicy stir-fry features sautéed cabbage and tofu in a flavorful, chili-infused sauce. It’s a delicious low-carb, keto-friendly lunch option that’s both filling and packed with plant-based protein from the tofu. The spicy sauce adds an exciting kick to the dish.

Ingredients:

• 2 cups shredded cabbage
• 1 block firm tofu, cubed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or tamari
• 1 teaspoon chili paste or sriracha
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the cubed tofu to the skillet and cook for 5-7 minutes until golden brown on all sides.
3. Stir in the shredded cabbage and cook for 5 minutes until it begins to soften.
4. In a small bowl, mix the soy sauce, chili paste, and rice vinegar. Pour the sauce over the tofu and cabbage and stir well to coat.
5. Season with salt and pepper, and cook for another 2 minutes.
6. Garnish witc:

This Spicy Cabbage and Tofu Stir-Fry is a vibrant, flavorful dish that packs a punch with its spicy sauce. The tofu provides a good source of protein, while the cabbage adds texture and fiber. The combination of soy sauce, chili paste, and rice vinegar creates a bold and tangy flavor profile, making this stir-fry a delicious and satisfying keto-friendly lunch option.

Cabbage and Roasted Garlic Soup

This rich and comforting cabbage soup is made with roasted garlic, creating a deep, savory flavor. The cabbage is tender and provides plenty of fiber, while the roasted garlic adds a mild sweetness to the broth. This soup is an excellent keto lunch choice, light yet filling.

Ingredients:

• 1 small head of cabbage, shredded
• 2 bulbs garlic, roasted
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. To roast the garlic, preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the shredded cabbage and cook for 5 minutes until slightly softened.
3. Squeeze the roasted garlic cloves from their skins and add them to the pot.
4. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes until the cabbage is tender.
5. Season with thyme, salt, and pepper.
6. Garnish with fresh parsley before serving.

This Cabbage and Roasted Garlic Soup is a heartwarming, flavorful dish perfect for a keto lunch. The roasted garlic gives the soup a rich, sweet depth, while the cabbage offers plenty of fiber and texture. It’s a simple yet satisfying option for a light lunch, making it a great addition to your low-carb meal plan.

Cabbage and Mushroom Stir-Fry

This stir-fry is a flavorful and low-carb meal combining tender cabbage with earthy mushrooms. The mushrooms provide a meaty texture while the cabbage adds crunch, making it an excellent keto-friendly lunch. A simple soy sauce-based dressing enhances the natural flavors of the vegetables, and the dish is quick and easy to prepare.

Ingredients:

• 2 cups shredded cabbage
• 1 cup mushrooms, sliced (preferably cremini or button)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the mushrooms and cook for 5-7 minutes until softened and browned.
3. Stir in the shredded cabbage and cook for another 5-7 minutes, until the cabbage is tender.
4. Add the soy sauce, sesame oil, salt, and pepper, and stir to combine. Cook for another 2 minutes.
5. Garnish with fresh parsley and serve.

This Cabbage and Mushroom Stir-Fry is a light and satisfying low-carb dish. The mushrooms add depth of flavor and a meaty texture, while the cabbage gives the dish a satisfying crunch. The soy sauce and sesame oil dressing provides a savory, umami-rich finish, making this stir-fry perfect for a quick and easy keto lunch.

Cabbage & Tomato Salad with Feta

This fresh and vibrant salad is perfect for spring, combining crisp cabbage, juicy tomatoes, and tangy feta cheese. The crunchy cabbage is complemented by the sweet tomatoes and briny feta, creating a refreshing and satisfying low-carb dish. The lemon vinaigrette dressing adds a zesty kick, making it an ideal keto lunch option.

Ingredients:

• 2 cups shredded cabbage
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, halved cherry tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld.

This Cabbage & Tomato Salad with Feta is a refreshing, low-carb dish that’s perfect for a light and healthy spring lunch. The combination of crisp cabbage, sweet tomatoes, and creamy feta creates a satisfying flavor profile, while the lemon vinaigrette adds a zesty finishing touch. It’s a quick and easy keto-friendly salad that’s full of flavor and nutrients.

Cabbage and Avocado Bowl

This nutrient-packed cabbage and avocado bowl is a perfect keto lunch. It features fresh cabbage, creamy avocado, and a tangy dressing that ties everything together. The healthy fats from the avocado and the fiber from the cabbage make it a filling, low-carb meal that will keep you satisfied throughout the day.

Ingredients:

• 2 cups shredded cabbage
• 1 ripe avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, avocado slices, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss gently to combine.
4. Serve immediately or refrigerate for 15-20 minutes for extra flavor.

This Cabbage and Avocado Bowl is a creamy, refreshing, and filling low-carb lunch. The avocado adds a rich, satisfying texture, while the cabbage provides a crunchy contrast. The tangy dressing ties the flavors together, creating a simple yet delicious dish that’s perfect for a keto meal. This bowl is light yet filling, making it an excellent choice for spring.

Cabbage and Spinach Omelette

This savory cabbage and spinach omelette is a great way to start your day or enjoy a light lunch. Packed with fiber from the cabbage and spinach, and protein from the eggs, this dish is both keto-friendly and nutritious. The subtle flavors of the cabbage and spinach make for a hearty, satisfying meal that’s perfect for a quick, low-carb lunch.

Ingredients:

• 2 eggs
• 1/2 cup shredded cabbage
• 1/2 cup fresh spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon grated cheese (optional)

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat. Add the shredded cabbage and cook for 3-4 minutes until softened.
2. Add the chopped spinach and cook for another 2 minutes until wilted.
3. Whisk the eggs in a bowl and pour them over the cabbage and spinach mixture.
4. Cook for 3-4 minutes until the eggs set, then flip the omelette and cook for an additional 2-3 minutes.
5. Sprinkle with cheese if desired, and serve warm.

The Cabbage and Spinach Omelette is a hearty and satisfying meal that’s perfect for a keto lunch. The cabbage adds crunch and texture, while the spinach provides a burst of freshness. The eggs tie everything together with protein, making this an energizing and nutritious dish. It’s easy to prepare and great for anyone looking for a quick, low-carb lunch.

Cabbage and Almond Flour Pancakes

These cabbage pancakes made with almond flour are a savory, low-carb alternative to traditional pancakes. The almond flour gives them a nice, soft texture, while the cabbage adds crunch and fiber. These keto-friendly pancakes are perfect for a spring breakfast or a light lunch and can be paired with a simple avocado or sour cream topping.

Ingredients:

• 1 cup shredded cabbage
• 1/4 cup almond flour
• 2 eggs
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. In a large bowl, combine the shredded cabbage, almond flour, eggs, olive oil, garlic powder, salt, and pepper. Mix well until a batter forms.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Spoon the cabbage batter into the skillet to form small pancakes. Cook for 3-4 minutes on each side until golden brown and crispy.
4. Remove from the skillet and place on a paper towel to drain excess oil.
5. Serve warm with your favorite topping, such as sour cream or sliced avocado.

These Cabbage and Almond Flour Pancakes are a unique and tasty low-carb dish. The almond flour gives the pancakes a soft, fluffy texture, while the cabbage provides a satisfying crunch. The savory flavors make them perfect for a keto breakfast or lunch, and they’re easy to customize with your favorite toppings. These pancakes are a great way to enjoy cabbage in a new, delicious form.

Cabbage and Cauliflower Mash

This creamy cabbage and cauliflower mash is a great low-carb substitute for mashed potatoes. The cauliflower provides a smooth texture, while the cabbage adds a slight crunch and a touch of sweetness. It’s a perfect keto-friendly side dish to pair with any protein for a filling lunch.

Ingredients:

• 1 small head of cabbage, shredded
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. In a large skillet, heat olive oil over medium heat. Add the shredded cabbage and cook for 5-7 minutes until softened.
3. In a food processor, combine the steamed cauliflower, cooked cabbage, heavy cream, salt, and pepper. Blend until smooth and creamy.
4. Adjust seasoning to taste, and garnish with fresh parsley.
5. Serve warm as a side dish.

Cabbage and Cauliflower Mash is a creamy, low-carb alternative to mashed potatoes. The cauliflower provides the smooth base, while the cabbage adds a slight crunch and extra fiber. It’s a perfect keto-friendly side dish that complements any protein and brings a comforting, hearty element to your meal.

Note: More recipes are coming soon