Red Cabbage with Bacon and Goat Cheese
Course: Salads u0026amp; Side DishesDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
10
minutesCalories
98
kcalTotal Carbs
8
gramsNet carbs
6
gramsFat
5
gramsProtein
5
gramsThis is a recipe that my wife loves making and we both love to eat. It’s a wonderful blend of sweet, sour, tangy and creamy that pairs wonderfully with most proteins. Terry generally cooks by “feel”, but I documented all of the measurements and weights to calculate the macronutrients.
Ingredients
1 TB olive oil (15mL)
1 small white onion, diced (70g)
4 slices bacon, chopped
1 cup chicken broth (240mL)
1/2 cup apple cider vinegar (120mL)
8 cups red cabbage, roughly chopped (700g)
salt & pepper to taste
1/2 cup goat cheese crumbled
optional: chopped keto candied pecans
Directions
- Set an Instant Pot or similar pressure cooker to “Sauté” and add the olive oil and onion. Cook for 3-5 minutes, stirring occasionally, until the onions are translucent.
- Add the bacon and cook for another 3-4 minutes, again stirring occasionally, until the bacon is just starting to brown and the bottom of the pan is getting a little crusty.
- Add the broth and scrape the crusty bits off the bottom of the pan until they have dissolved in the broth, then add the cabbage and apple cider vinegar. You can also add a few grinds of black pepper and a generous pinch or two of salt at this point.
- Put the lid on the Instant Pot and pressure cook for 10 minutes, with a quick steam release when the time is up.
- Top with crumbled goat cheese and optionally, some crushed keto candied pecans.
Recipe Video
Notes
- Macronutrients are based on a serving size of roughly 1 cup and do include the candied pecans.
