While visiting my parents, I was informed by my mom that it would be great if I could make something to use up an older head of cabbage she had sitting in her fridge. Happy to oblige knowing how keto-friendly cabbage is, I proceeded to rummage through her fridge for ingredients. I managed to find half a bell pepper, some butter and sour cream that also needed to be used up. And boom goes the dynamite: a perfect keto side dish that just happened to help clear out my mom’s fridge.
Creamed Cabbage with Kielbasa Sausage Recipe
- 3 tablespoons unsalted butter
- ½ teaspoon xanthum gum
- ½ teaspoon Himalayan pink sea salt
- ½ large head green cabbage, cored & shredded
- ½ cup sliced yellow bell pepper
- ½ cup sour cream (*May swap in homemade high-fat yogurt)
- ½ cup Kielbasa sausage, chopped
Melt butter over medium heat in a large skillet. Whisk in arrowroot flour, and salt.
Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
Stir the sausage and sour cream into the cabbage mixture, heat through and serve.
This recipe is versatile enough to make a great accompaniment for nearly any keto roast chicken, fish, beef or pork recipe.
If you make this recipe, let me know what you think in the comments, or if you post pics on Instagram tag me so I can see them.