Servings: 12 Prep: 10 mins Cook: 40 mins Total: 50 mins
One of my favorite things to do is to tickle the taboo. I get emails and comments from people all the time saying things like “pineapple isn’t low-carb!” and “carrots aren’t keto!”. I would never want to swap someone away from something that’s working for them. If avoiding even a whisper of pineapple or carrot is working for you… keep it up!
For me, however, I don’t find that level of restriction is all it’s cracked up to be. If the general goal is 10 net carbs or less, then… there’s wiggle room! If I’ve got a chicken breast and it’s looking a little sad and alone, and it’s mango season, I might throw some very thin slices on there, with maybe a squeeze of lime, some chilies and handful of cilantro leaves. “GASP. MANGO?!”
Sure! It’s not much… and you know what? I get to feel like I’m eating mango! It increases my sense that I’m eating interesting and varied foods, but I’m doing so thoughtfully and in ways that don’t blast my blood sugars. I’d rather eat thoughtfully and increase my variety with 10 net carbs, than feel restricted and decrease my variety within my 10 net carbs. It’s all still below 10 net carbs, right?
Anywhoo… I love beets. Beets tend to be another one of those frowned upon root vegetables, due to its higher sugar content. So, again… I’m going to use them thoughtfully!
The addition of the beet gives this cabbage a nice little boost of sweet, plus it carries through more red color. I also added red wine, which also lends some color and character. Wine is also another oft frowned upon ingredient, but the alcohol is burned off and a dry red wine has few carbs, otherwise. Now, in the old days, I’d probably have used something like a Port Wine, but that’s too much sugar. Instead, I opted for a dry red, but added a touch more sweetener, just to give it some pop. It’s also got red onions and garlic. A really nice and flavorful little side dish! Ultimately, I served it with another taboo dish… a pork tenderloin stuffed with spinach, parmesan cheese and a diabolical pear or two.
Oh, how I love life on the edge!
Note: Some of the time I withhold bacon. This was one of those times. I might suggest, however, that frying up some bacon in advance, then cooking this in bacon and bacon fat… well… I might suggest it’s a good idea!
Red Beet and Wine Drunken CabbagePrint Rate
- 2 tbsp butter (olive oil ghee or bacon fat)
- 1 medium red onion shaved into thin slices
- 4 each garlic cloves minced
- 1 medium head red cabbage sliced into thin strips
- 2 medium red beets peeled and sliced into thin strips
- 1 cup dry red wine good quality
- 2 each bay leaves
- 2 tbsp 'Swerve' or other sugar replacement
- salt and pepper to taste
- Place a large pot on the stove over low heat.
- Add the butter (olive oil, ghee or bacon fat) to the pot and swirl around. Once the bottom and sides are coated with fat, add the garlic, onions and a little bit of salt and pepper. Cook until soft. A little color is ok, as it’s a nice flavor, but too much may darken or overall stunt the brighter purpley-red of the drunken cabbage.
- Once the onions and garlic are soft and aromatic, add the shaved cabbage and beet with some more salt and pepper. Stir to coat with fat and seasoning. Put a lid on the pot and allow the ingredients to steam for about 10 minutes.
- Add the red wine, bay leaves and sweetener. Again, stir all the ingredients together. Put the lid back on the pot and allow to simmer and steam for about 20 more minutes.
- Remove the lid and stir once again. Continue cooking over low heat, without the lid, until the beet slices and cabbage are soft, likely a further 15 to 20 minutes.
- Taste, adjust seasoning and serve!
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