Spicy Cajun Cabbage

Spicy Cajun Cabbage

10
Carolyn 15

"I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste."

Ingredients

30 m {{adjustedServings}} servings 114 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
  2. Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
  3. Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Footnotes

  • Cook's Note:
  • The spice quantities are a guide. Add or subtract to your taste (and heat tolerance). The cabbage should be small. You need a yield of about 5 cups shredded cabbage.
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Reviews

10
  1. 12 Ratings

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I loved the way these flavors sounded but I was looking for a cold side, so I mixed all the spices with a mayo/sour cream combo added a bit of sugar and vinegar and the result totally wow'd my B...

Well, first off, my finished product looked nothing like the picture so don't expect it to. This is really spicy cooked cabbage and onions so don't think of it as a cold crunchy slaw. It's no...

Loved this as I love spicy foods, but next time will slightly turn down the heat by reducing amount of chili pepper. I didn't have cayenne so used red pepper flakes. Will be making this often wi...