Simplest Braised Cabbage - Low Carb

1. 1

   Shred cabbage. I use Cuisinart slicing disk.

2. 2

   Rinse and drain cabbage.

3. 3

   Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume.

4. 4

   Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like.

5. 5

   If you have an aversion to Splenda, use about 1 cup of sugar in its place.

6. 6

   This will keep well for at least a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.