Flavorful "Riced" Cabbage
This riced cabbage recipe is not only a great way to sneak in some extra veggies, but it's also incredibly easy to make and packed with nutrients.
Ingredients
- 1 green cabbage, chopped into large pieces
- 1 red bell pepper, small diced
- 1 large yellow onion, small diced
- 2 Tbsps avocado oil, olive oil, unrefined organic coconut oil, ghee, or beef tallow
- 4 fresh garlic cloves, pressed
- sea salt and ground pepper, to taste
- 1 cup frozen green baby peas, thawed
- 1 bunch chopped parsley or cilantro
- sesame seeds, to garnish
- green onions, to garnish
- coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
Instructions
- Dice your red pepper and your onion very small.
- Press or mince your fresh garlic cloves.
- Cut your cabbage head in half and remove the tough core. Slice into 1-inch pieces and place them in a food processor in several separate batches.
- Working in smaller batches, pulse to chop the cabbage pieces just until it resembles the size of rice.
- Heat your oil in a large skillet or wok over medium heat. Sauté your diced onion, bell pepper, and garlic for a couple of minutes.
- Stir in the cabbage and cook, stirring frequently, until it shrinks to about half its initial size.
- Season with sea salt and pepper to your taste then add in the thawed peas and parsley.
- Stir well to combine and remove from heat.
- Garnish with sesame seeds and green onions, then serve with coconut aminos, if desired.
Nutrition
Calories: 171kcal, Carbohydrates: 24g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 45mg, Potassium: 589mg, Fiber: 9g, Sugar: 12g, Vitamin A: 1432IU, Vitamin C: 139mg, Calcium: 114mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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