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Monday, June 9, 2014

CABBAGE BRETONNE


CABBAGE BRETONNE

Not too acidic and just tasty enough for me!  If you like vinegar, feel free to add up to 3 tbsp (45 mL) apple cider vinegar.  I imagine one could us chayotes that are pre-cooked and soaked in a bit of lemon juice instead of the apple for lower carbs.  Then add in the last few minutes of cooking.

2 lbs cabbage (0.9 kg)
1 large apple
2 tbsp butter (30 mL)
Salt and pepper, to taste
1 cup water (250 mL)
1/cup powdered erythritol (granulated is probably fine too) (60 mL)
1 tsp molasses (5 mL)
1 tsp apple cider vinegar (5 mL)

Shred cabbage.  Peel, core and dice apple.  In nonstick frying pan, melt butter and over medium low heat, cook cabbage and apple.  Season with salt and pepper, to taste.  Cook about 5 to 8 minutes.  Add water, reduce heat and simmer about 10 minutes.  Add erythritol, molasses and vinegar.  Cook a few minutes longer.

Yield:  8 servings
1 serving
66.4 calories
1.7 g protein
3.2 g fat
7.0 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
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