23 Delicious Keto Cabbage Recipes for Healthy Eating

You’re in for a treat if you’re on the hunt for tasty, low-carb meals that don’t skimp on flavor! Our roundup of 23 Delicious Keto Cabbage Recipes is packed with creative, healthy dishes that’ll make your meal planning a breeze. From crunchy slaws to hearty stir-fries, cabbage is the star that keeps on giving. Dive in and discover your next favorite keto-friendly meal!

Keto Cabbage Rolls with Ground Beef

Whip up a storm in your kitchen with these keto cabbage rolls—packed with flavor, low on carbs, and utterly satisfying. Perfect for meal prep or a cozy dinner, they’re a game-changer for anyone on a keto diet.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the rolls:
  • 1 large head cabbage
  • 1 cup shredded mozzarella cheese
• For the sauce:
  • 1 cup sugar-free tomato sauce
  • 1/2 cup beef broth
  • 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in boiling water for 3 minutes. Peel off 8 large leaves, then set aside to cool. Tip: Save the smaller leaves for another use or chop them into the filling.
3. In a skillet over medium heat, heat olive oil. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground beef, salt, and pepper. Cook until the beef is browned, breaking it into small pieces, about 5 minutes. Remove from heat.
5. Lay a cabbage leaf flat. Place 1/8 of the beef mixture and 2 tbsp mozzarella in the center. Fold the sides in and roll tightly. Repeat with remaining leaves and filling.
6. In a bowl, mix tomato sauce, beef broth, and Italian seasoning. Pour half into a baking dish.
7. Arrange rolls seam-side down in the dish. Top with remaining sauce.
8. Cover with foil and bake for 25 minutes. Remove foil, bake for another 10 minutes until cheese is bubbly. Tip: Let them rest for 5 minutes before serving to set the filling.
9. Tip: For a crispy top, broil for the last 2 minutes.

Amazingly tender cabbage wraps a juicy, cheesy beef center, all smothered in a rich tomato sauce. Serve with a dollop of sour cream or over a bed of cauliflower rice for an extra keto kick.

Creamy Keto Cabbage Soup

Need a low-carb comfort food that doesn’t skimp on flavor? This creamy keto cabbage soup is your go-to, blending rich textures with a kick of garlic and a smooth, velvety finish.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium head cabbage, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.
3. Stir in chopped cabbage, coating it well with the onion and garlic mixture. Cook for another 5 minutes until the cabbage begins to soften.
4. Pour in chicken broth, bringing the mixture to a boil. Then reduce heat to low and simmer for 20 minutes, or until the cabbage is tender.
5. Blend the soup with an immersion blender until smooth. For a chunkier texture, blend only half the soup.
6. Stir in heavy cream, salt, and black pepper. Simmer for an additional 5 minutes to meld the flavors.
7. Ladle the soup into bowls. Top with shredded cheddar cheese and chopped fresh parsley before serving.

Perfectly creamy with a subtle crunch from the cabbage, this soup is a keto dream. Serve it with a sprinkle of crispy bacon bits for an extra layer of flavor.

Keto Fried Cabbage with Bacon

Let’s dive into a dish that’s low-carb but high on flavor—crispy bacon meets tender cabbage in a skillet for the ultimate keto side.

Ingredients

• For the skillet:
  • 6 slices bacon, chopped
  • 1 medium head green cabbage, sliced into 1-inch strips
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 2 tbsp apple cider vinegar

Instructions

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
2. Sauté the veggies: Add the onion and garlic to the bacon fat in the skillet. Cook until the onion is translucent, about 3 minutes.
3. Add the cabbage: Toss in the cabbage strips and red pepper flakes. Season with salt and black pepper. Stir to coat the cabbage in the bacon fat.
4. Cook until tender: Cover the skillet and cook the cabbage, stirring occasionally, until it’s tender but still has a bit of crunch, about 10-12 minutes.
5. Finish with vinegar: Remove the lid, add the apple cider vinegar, and stir well. Cook for another 2 minutes to let the flavors meld.
6. Serve: Return the crispy bacon to the skillet, toss everything together, and serve hot.

Just like that, you’ve got a dish with smoky, savory bacon and sweet, slightly tangy cabbage. Try topping it with a fried egg for a hearty keto meal.

Keto Cabbage and Sausage Skillet

Let’s cut to the chase: this Keto Cabbage and Sausage Skillet is your weeknight warrior. Bold flavors, minimal fuss, and maximum satisfaction—all in one pan.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/2-inch rounds
  • 1 small head cabbage, chopped into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage to the skillet. Cook until browned on both sides, about 3 minutes per side. Remove sausage and set aside.
3. In the same skillet, add onion and garlic. Sauté until fragrant, about 1 minute. Tip: Don’t let the garlic burn—it turns bitter fast.
4. Toss in the chopped cabbage, salt, black pepper, and red pepper flakes. Stir to combine.
5. Pour in chicken broth. Cover and simmer for 10 minutes, stirring occasionally, until cabbage is tender. Tip: Keep the lid on to trap steam and speed up cooking.
6. Return the sausage to the skillet. Stir and cook for another 2 minutes to heat through. Tip: Taste and adjust seasoning now if needed.

Brimming with smoky sausage and sweet, tender cabbage, this dish is a textural dream. Serve it straight from the skillet for a rustic touch, or plate it over cauliflower rice for extra keto points.

Keto Cabbage Stir-Fry with Chicken

Let’s dive into a keto-friendly powerhouse that’s as easy to whip up as it is delicious. This cabbage stir-fry with chicken packs a punch of flavor and keeps carbs in check—perfect for a quick weeknight dinner.

Ingredients

• For the stir-fry:
  • 1 lb chicken breast, thinly sliced
  • 4 cups green cabbage, shredded
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
• For the sauce:
  • 2 tbsp soy sauce (or coconut aminos for keto)
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced chicken to the skillet, seasoning with garlic powder, onion powder, salt, and pepper. Cook for 5-6 minutes until no longer pink, stirring occasionally.
3. While chicken cooks, mix soy sauce, sesame oil, and grated ginger in a small bowl for the sauce.
4. Push chicken to one side of the skillet. Add shredded cabbage to the other side, sautéing for 3-4 minutes until slightly wilted.
5. Combine chicken and cabbage in the skillet. Pour sauce over the mixture, stirring well to coat. Cook for an additional 2 minutes to meld flavors.
6. Remove from heat. Let sit for 1 minute before serving to allow flavors to deepen.

You’ll love the crisp-tender cabbage against the juicy chicken, all coated in a savory, slightly sweet sauce. Try topping with sesame seeds or a squeeze of lime for an extra zing.

Keto Cabbage Noodles with Alfredo Sauce

Hungry for a low-carb twist on a classic? Keto Cabbage Noodles with Alfredo Sauce slashes the carbs without skimping on flavor—ready in just 20 minutes!

Ingredients

• For the noodles:
  • 1 medium green cabbage, cored and thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the Alfredo sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced cabbage and salt to the skillet. Sauté for 5-7 minutes, until the cabbage is tender but still crisp. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove the cabbage from the skillet and set aside.
4. In the same skillet, add heavy cream, minced garlic, and black pepper. Bring to a simmer over medium heat.
5. Stir in Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. Tip: Keep the heat low to prevent the sauce from separating.
6. Return the cabbage to the skillet, tossing to coat evenly with the Alfredo sauce. Cook for an additional 2 minutes. Tip: For extra flavor, sprinkle with red pepper flakes before serving.

Velvety sauce clings to every crisp-tender cabbage strand, creating a dish that’s rich yet refreshing. Serve with grilled chicken or top with crispy bacon bits for a protein-packed meal.

Keto Cabbage and Beef Stew

Let’s dive into a keto-friendly powerhouse that’s as hearty as it is healthy. This Keto Cabbage and Beef Stew is your go-to for a low-carb, high-flavor fix that’ll keep you coming back for more.

Ingredients

• For the stew:
  • 1 lb ground beef
  • 4 cups chopped cabbage
  • 1 cup diced tomatoes
  • 2 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef to the pot. Cook for 5-7 minutes, breaking it apart with a spoon, until no pink remains.
3. Sprinkle garlic powder, onion powder, salt, and pepper over the beef. Stir to combine and cook for 1 minute.
4. Add chopped cabbage to the pot. Stir well to mix with the beef.
5. Pour in diced tomatoes and beef broth. Bring the mixture to a boil.
6. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the cabbage is tender.
7. Tip: For a thicker stew, remove the lid during the last 5 minutes of cooking to allow some liquid to evaporate.
8. Tip: Taste and adjust seasoning before serving. A dash of red pepper flakes can add a nice heat.
9. Tip: Let the stew sit for 5 minutes off the heat before serving to allow flavors to meld.

Craving something cozy? This stew delivers with tender cabbage and rich beef in every bite. Serve it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch of luxury.

Keto Cabbage Hash Browns

Buckle up for a game-changing twist on breakfast—crispy, golden, and utterly guilt-free. These keto cabbage hash browns are your low-carb ticket to morning bliss, no potatoes needed.

Ingredients

• For the hash browns:
  • 4 cups shredded green cabbage
  • 2 large eggs
  • 1/4 cup almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine shredded cabbage, eggs, almond flour, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.
2. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
3. Form the cabbage mixture into 4 equal patties, pressing firmly to ensure they hold together.
4. Carefully place patties in the skillet. Cook for 5 minutes per side, or until deeply golden and crispy. Tip: Resist the urge to flip early—patience ensures maximum crispiness.
5. Transfer hash browns to a paper towel-lined plate to drain any excess oil. Tip: For extra crunch, pop them under the broiler for 1-2 minutes after frying.
6. Serve immediately. Tip: Top with a fried egg and avocado slices for a hearty, keto-friendly breakfast.

Expect a satisfying crunch with every bite, paired with a subtly sweet, nutty flavor from the cabbage and almond flour. Try stacking them with smoked salmon and cream cheese for an elegant brunch twist.

Keto Cabbage and Pork Stir-Fry

Absolutely nobody has time for complicated keto dinners—until now. Whip up this cabbage and pork stir-fry in minutes, and dive into a low-carb feast that’s big on flavor.

Ingredients

• For the stir-fry:
  • 1 lb ground pork
  • 4 cups shredded green cabbage
  • 2 tbsp avocado oil
  • 1 tsp minced garlic
  • 1/2 tsp red pepper flakes
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1/2 tsp powdered erythritol

Instructions

1. Heat avocado oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add ground pork to the skillet, breaking it apart with a spatula. Cook for 5 minutes until no pink remains.
3. Toss in minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
4. Throw in shredded cabbage, stirring frequently for 3 minutes until slightly wilted.
5. Whisk together soy sauce, apple cider vinegar, sesame oil, and erythritol in a small bowl.
6. Pour the sauce over the pork and cabbage, stirring to coat evenly. Cook for 2 more minutes.
7. Remove from heat and let sit for 1 minute to allow flavors to meld.

Just like that, you’ve got a crispy, savory stir-fry with a hint of heat. Serve it over cauliflower rice for an extra keto kick, or pack it into lettuce wraps for a crunchy twist.

Keto Cabbage Gratin with Cheese

Who knew low-carb could taste this indulgent? Dive into a creamy, cheesy keto dream that’ll make cabbage your new favorite veggie.

Ingredients

For the cabbage:

• 1 medium head green cabbage, shredded (about 6 cups)
• 2 tbsp unsalted butter
• 1/2 tsp salt

For the sauce:

• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

For the topping:

• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Add the shredded cabbage and salt. Sauté for 5 minutes, just until slightly softened.
3. Tip: Don’t overcook the cabbage here—it’ll soften more in the oven.
4. In a medium bowl, whisk together the heavy cream, cheddar cheese, Parmesan cheese, garlic powder, and black pepper until well combined.
5. Transfer the sautéed cabbage to a greased 9×13-inch baking dish. Pour the cheese sauce evenly over the cabbage.
6. Sprinkle the remaining cheddar and Parmesan cheeses on top.
7. Tip: For extra crispiness, broil for the last 2 minutes of baking.
8. Bake for 25 minutes, or until the top is golden and bubbly.
9. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Zesty and rich, this gratin turns humble cabbage into a showstopper. Serve it as a side to roasted meats or enjoy it straight from the dish—no judgment here.

Keto Cabbage and Mushroom Saute

Transform your dinner routine with this Keto Cabbage and Mushroom Saute—quick, flavorful, and utterly satisfying. Toss aside the carbs without sacrificing taste or texture.

Ingredients

• For the saute:
  • 2 tbsp olive oil
  • 1/2 medium cabbage, thinly sliced
  • 8 oz mushrooms, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until they start to brown.
3. Tip: Don’t overcrowd the skillet to ensure mushrooms brown nicely.
4. Add thinly sliced cabbage to the skillet. Stir to combine with mushrooms.
5. Sprinkle salt, black pepper, and garlic powder over the mixture. Stir well.
6. Cook for another 7-10 minutes, stirring occasionally, until cabbage is tender but still crisp.
7. Tip: For extra flavor, add a splash of apple cider vinegar during the last 2 minutes of cooking.
8. Remove from heat. Taste and adjust seasoning if necessary.
9. Tip: Serve immediately for the best texture, but it’s also great cold as a salad.

This dish boasts a perfect crunch with a deep, umami flavor from the mushrooms. Try topping it with a fried egg for a hearty breakfast twist.

Keto Cabbage Salad with Avocado Dressing

Make your meal prep a breeze with this crunchy, creamy keto cabbage salad that’s packed with flavor and ready in minutes.

Ingredients

• For the salad:
  • 4 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup sliced almonds
  • 1/4 cup chopped cilantro
• For the dressing:
  • 1 ripe avocado
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water

Instructions

1. In a large bowl, combine the shredded green and purple cabbage, sliced almonds, and chopped cilantro.
2. In a blender, add the ripe avocado, olive oil, apple cider vinegar, salt, black pepper, and water. Blend until smooth for about 30 seconds.
3. Pour the avocado dressing over the cabbage mixture. Toss well to coat every piece evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Perfect for a quick lunch or a side dish, this salad offers a delightful crunch from the cabbage and almonds, balanced by the creamy, tangy dressing. Try topping it with grilled chicken for an extra protein boost.

Keto Cabbage and Shrimp Stir-Fry

Transform your dinner routine with this lightning-fast Keto Cabbage and Shrimp Stir-Fry—packed with crunch, protein, and zero guilt.

Ingredients

• For the stir-fry:
  • 1 tbsp olive oil
  • 1 lb shrimp, peeled and deveined
  • 4 cups green cabbage, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Salt to taste
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, seasoning with salt. Cook for 2 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add cabbage, garlic, and red pepper flakes. Stir-fry for 3-4 minutes until cabbage is slightly wilted but still crisp.
4. Whisk together soy sauce, sesame oil, and ginger in a small bowl. Pour over the cabbage, tossing to coat evenly.
5. Return shrimp to the skillet, stirring to combine with the cabbage and sauce. Cook for an additional 1 minute to heat through.
6. Serve immediately, garnished with sesame seeds if desired. Tip: For extra crunch, top with chopped peanuts. Tip: Double the sauce if you prefer a saucier dish. Tip: Use a mandoline for uniformly thin cabbage slices.

Savory shrimp meets crisp cabbage in a garlicky, slightly spicy sauce—perfect over cauliflower rice or wrapped in lettuce cups for a low-carb twist.

Keto Cabbage Lasagna

Elevate your keto game with this twist on lasagna—layers of tender cabbage stand in for pasta, hugging a rich, meaty filling. It’s low-carb, high-flavor, and totally crave-worthy.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the layers:
  • 1 large cabbage head, leaves separated
  • 2 cups shredded mozzarella cheese
  • 1 cup sugar-free marinara sauce

Instructions

1. Preheat your oven to 375°F.
2. Boil cabbage leaves in a large pot of water for 3 minutes until pliable. Drain and pat dry.
3. Brown the ground beef in a skillet over medium heat, breaking it apart, about 5 minutes.
4. Mix ricotta, Parmesan, Italian seasoning, salt, and pepper in a bowl.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Layer cabbage leaves over the sauce, then spread half the ricotta mixture and half the beef. Repeat layers.
7. Top with remaining marinara sauce and mozzarella cheese.
8. Bake for 25 minutes until bubbly and golden.
9. Let it sit for 5 minutes before slicing to set.

Zesty and satisfying, this lasagna swaps carbs for crisp-tender cabbage without losing an ounce of comfort. Serve with a side of garlic butter zucchini noodles for a full keto feast.

Keto Cabbage and Chicken Curry

Transform your dinner routine with this Keto Cabbage and Chicken Curry—quick, flavorful, and totally low-carb. Toss the boredom out the window and dive into a dish that’s as easy to make as it is delicious.

Ingredients

• For the curry:
  • 2 tbsp coconut oil
  • 1 lb chicken thighs, diced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (14 oz) coconut milk
  • 4 cups green cabbage, shredded
  • 1/2 cup chicken broth
  • 1 tbsp lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, cooking until golden brown, about 5 minutes per side. Remove and set aside.
3. Sauté onion in the same skillet until translucent, about 3 minutes. Add garlic and ginger, cooking for 1 more minute until fragrant.
4. Stir in curry powder, turmeric, cumin, salt, and pepper, toasting the spices for 30 seconds to release their flavors.
5. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the skillet.
6. Return the chicken to the skillet, adding shredded cabbage. Simmer uncovered for 10 minutes, stirring occasionally, until cabbage is tender.
7. Finish with lime juice and garnish with fresh cilantro before serving.

Crisp-tender cabbage and juicy chicken soak up the rich, aromatic curry sauce—serve over cauliflower rice for an extra keto punch or enjoy as is for a comforting bowl.

Keto Cabbage Pancakes

Forget everything you know about pancakes—these keto cabbage pancakes are about to blow your mind. Crispy, savory, and utterly addictive, they’re your new go-to for a quick, low-carb meal.

Ingredients

• For the pancakes:
  • 2 cups shredded cabbage
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha sauce

Instructions

1. In a large bowl, combine shredded cabbage, almond flour, eggs, Parmesan cheese, garlic powder, salt, and black pepper. Mix until well incorporated.
2. Heat olive oil in a non-stick skillet over medium heat (350°F).
3. For each pancake, scoop 1/4 cup of the cabbage mixture into the skillet, flattening it slightly with the back of the spoon. Tip: Don’t overcrowd the skillet—cook in batches if necessary.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press down gently with a spatula to ensure even cooking.
5. While the pancakes cook, whisk together mayonnaise and Sriracha in a small bowl to make the sauce.
6. Transfer cooked pancakes to a plate lined with paper towels to drain any excess oil. Tip: Keep them warm in a low oven (200°F) if cooking in batches.
7. Serve hot with the spicy mayo sauce on the side or drizzled on top.

Outrageously crispy on the outside with a tender, flavorful center, these keto cabbage pancakes are a game-changer. Try stacking them high with a fried egg on top for an extra protein punch.

Keto Cabbage and Turkey Soup

Craving something cozy yet keto? This cabbage and turkey soup is your go-to. Bold flavors, minimal carbs, and maximum comfort in every spoonful.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups chicken broth
  • 1 small head cabbage, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in diced onion and minced garlic, cooking until soft, about 3 minutes.
4. Pour in chicken broth, bringing the mixture to a boil.
5. Add chopped cabbage, salt, black pepper, and paprika, then reduce heat to simmer.
6. Cover and cook for 20 minutes, or until cabbage is tender.
7. Tip: For extra flavor, brown the turkey well before adding other ingredients.
8. Tip: Don’t skip sautéing the onions and garlic—it builds a flavor foundation.
9. Tip: Simmer gently to keep the cabbage from becoming too mushy.

Finished soup boasts tender cabbage and rich turkey in a savory broth. Serve with a sprinkle of fresh herbs or a dollop of sour cream for an extra kick.

Keto Cabbage Slaw with Lime Dressing

Make your taste buds dance with this crunchy, zesty keto cabbage slaw that’s a game-changer for your meal prep. Perfect for picnics or a quick fridge forage, it’s low-carb but high on flavor.

Ingredients

• For the slaw:
  • 4 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine green cabbage, red cabbage, carrots, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, lime zest, salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let it sit for 10 minutes to soften slightly.
4. Tip: For extra crunch, add sliced almonds or sunflower seeds before serving.
5. Tip: If you prefer a sweeter slaw, a pinch of erythritol can balance the acidity.
6. Tip: Use a mandoline for uniformly thin cabbage slices, ensuring every bite is perfect.

This slaw boasts a crisp texture with a tangy lime kick, making it a refreshing side or a vibrant taco topper. Try it with grilled fish for a light, summery meal.

Keto Cabbage and Egg Stir-Fry

Viral on every keto feed, this cabbage and egg stir-fry is your go-to for a lightning-fast, low-carb meal that doesn’t skimp on flavor. Whip it up in minutes and watch it become a weeknight hero.

Ingredients

• For the stir-fry:
  • 2 cups shredded green cabbage
  • 2 large eggs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add 2 cups shredded green cabbage to the skillet. Stir-fry for 3-4 minutes until slightly softened.
3. Crack 2 large eggs directly into the skillet with the cabbage. Tip: Let the eggs sit for 30 seconds before stirring to create fluffy scrambles.
4. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder over the mixture. Stir continuously for 2 minutes until eggs are fully cooked.
5. Tip: For extra crispiness, press the mixture down with a spatula and let it cook undisturbed for 1 minute before serving.
6. Remove from heat and serve immediately. Tip: Garnish with a sprinkle of red pepper flakes for a spicy kick.

This dish boasts a perfect crunch from the cabbage paired with the creamy eggs. Try it topped with avocado slices or a drizzle of sriracha mayo for an extra flavor punch.

Keto Cabbage and Salmon Bake

Kickstart your keto journey with this effortless, flavor-packed Keto Cabbage and Salmon Bake that’s as nutritious as it is delicious. Perfect for meal prep, this dish combines tender salmon with crispy cabbage for a low-carb feast.

Ingredients

• For the bake:
  • 1 lb salmon fillet, skin-on
  • 4 cups green cabbage, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp lemon zest

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. Arrange the thinly sliced cabbage in the baking dish, drizzle with 1 tbsp olive oil, and sprinkle with garlic powder, salt, and black pepper. Toss to coat evenly.
3. Place the salmon fillet on top of the cabbage, skin-side down. Drizzle the remaining 1 tbsp olive oil over the salmon and season with a pinch of salt and pepper.
4. Bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork.
5. Remove from the oven, sprinkle the grated Parmesan cheese and lemon zest over the salmon, and return to the oven for 5 minutes, or until the cheese is melted and slightly golden.
6. Let the bake rest for 5 minutes before serving to allow the flavors to meld together.

Vibrant and satisfying, this bake offers a crispy cabbage base with perfectly cooked, flaky salmon. Serve it with a side of avocado for extra creaminess or a squeeze of lemon for a zesty kick.

Keto Cabbage and Beef Casserole

Transform your dinner game with this keto cabbage and beef casserole—bold flavors, zero guilt, and all the comfort you crave.

Ingredients

• For the beef layer:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
• For the cabbage layer:
  • 4 cups shredded cabbage
  • 2 tbsp butter
  • 1/2 tsp salt
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon.
3. Season beef with garlic powder, onion powder, and salt. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a leaner dish.
4. In another skillet, melt butter over medium heat. Add shredded cabbage and salt, sautéing until slightly softened, about 5 minutes. Tip: Don’t overcook—cabbage should retain some crunch.
5. Layer the cooked beef and cabbage in a baking dish. Sprinkle cheddar and Parmesan cheeses evenly on top.
6. Bake for 20 minutes, or until cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Hearty and satisfying, this casserole delivers a perfect mix of tender beef and crisp cabbage under a blanket of melted cheese. Serve it straight from the oven with a dollop of sour cream for an extra kick.

Keto Cabbage and Cheese Pie

Elevate your keto game with this cabbage and cheese pie—crunchy, cheesy, and unapologetically low-carb. Perfect for meal prep or a lazy dinner, it’s a crowd-pleaser without the guilt.

Ingredients

• For the crust:
  • 2 cups shredded cabbage
  • 1 cup almond flour
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 tsp salt
• For the filling:
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

1. Preheat oven to 375°F. Grease a 9-inch pie dish.
2. Make the crust: In a bowl, mix shredded cabbage, almond flour, melted butter, 1 egg, and salt until combined.
3. Press the mixture into the pie dish, forming an even layer. Bake for 15 minutes until slightly golden. Tip: Use a flat-bottomed glass to press the crust evenly.
4. Prepare the filling: In another bowl, whisk together cheddar cheese, heavy cream, 2 eggs, garlic powder, and onion powder.
5. Pour the filling over the baked crust. Smooth the top with a spatula.
6. Bake for 25-30 minutes until the center is set and the top is bubbly. Tip: Let it cool for 5 minutes before slicing for cleaner cuts.
7. Broil for 2-3 minutes for a golden top. Tip: Watch closely to avoid burning.

A slice of this pie offers a crispy crust with a creamy, cheesy center. Serve with a side of spicy mayo or fresh avocado for extra flair.

Keto Cabbage and Tuna Salad

Ditch the boring salads—this Keto Cabbage and Tuna Salad is a crunchy, creamy dream that’s ready in minutes. Packed with protein and fiber, it’s the ultimate no-cook meal for when you’re craving something fresh but filling.

Ingredients

• For the salad:
  • 4 cups shredded green cabbage
  • 1 can (5 oz) tuna in water, drained
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
• For the dressing:
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded cabbage, drained tuna, diced red onion, and chopped cilantro.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss until everything is evenly coated. Tip: Let it sit for 5 minutes to soften the cabbage slightly.
4. Give the salad a final toss before serving. Tip: For extra crunch, add a handful of crushed pork rinds on top.
5. Serve immediately or refrigerate for up to 2 days. Tip: This salad tastes even better the next day as the flavors meld together.

The cabbage stays crisp, while the tuna and dressing create a creamy, tangy contrast. Try scooping it up with cucumber slices for a low-carb crunch.

Conclusion

Exploring these 23 delicious keto cabbage recipes opens up a world of healthy, flavorful meals perfect for any home cook in North America. Each dish promises to keep your meals exciting and your diet on track. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share this roundup on Pinterest to inspire others on their keto journey. Happy cooking!