Spicy Rotel Cabbage

Having just made some Cole slaw and cut up more cabbage to ferment for Sauer kraut, I looked and saw how much more cabbage I had left over. I had the option of giving it to the chickens (they love cabbage) or making a side dish to go with the stuffed peppers I had just prepared to put in the oven. This is the recipe I decided to go with.

Serves 4-6

Ingredients

• 1 small head cabbage, shredded (I used a 1.5-pound cabbage)

• 1 can Rotel Original Diced Tomatoes & Green Chilies, undrained (28 oz can)

• 1 tablespoon olive or avocado oil

• ½ medium onion, diced

• 2-3 cloves garlic, minced

• 1 teaspoon chili powder

• ½ teaspoon cumin

• ¼-½ teaspoon cayenne pepper (optional)

• Salt and pepper to taste

Directions

1. Heat oil in a large skillet.

2. Sauté onion until softened.

3. Add garlic and cook 30 seconds.

4. Add cabbage and stir until it begins to wilt.

5. Pour in the Rotel (including the juice).

6. Add chili powder, cumin, cayenne, salt, and pepper.

7. Cover and simmer 10-15 minutes, stirring occasionally, until the cabbage is tender.

8. Uncover for the last few minutes if you want some of the liquid to cook off.

To Make It Hotter

• Use Hot Rotel instead of Original.

• Add diced jalapeños or serrano peppers.

• Add a few dashes of hot sauce.

• Sprinkle with crushed red pepper flakes.

  This version has a Tex-Mex flavor that pairs really well with stuffed peppers (which is just what I did), especially if your peppers contain ground beef, turkey, or sausage. The acidity from the tomatoes also helps cut through the richness of the filling.

Entire Recipe Totals

• Total carbs: ~79 grams

• Fiber: ~30 grams

• Net carbs: ~49 grams

Per Serving

If you divide it into:

• 8 servings: about 6 net carbs each

• 10 servings: about 5 net carbs each

• 12 servings: about 4 net carbs each

"O taste and see that the Lord is good: blessed is the man that trusts in him." — Psalm 34:8 (KJV)