Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?

You’ve got to love any recipe that contains inexpensive ingredients, is quick to make, and tastes like you spent hours on it. That is pretty much the food trifecta. This recipe fits the criteria for all three. Add in the fact that it is low carb and gluten free, and it’s like winning the food lottery.

Cabbage has long since been a low carb staple. Here are some random facts about the worlds second most consumed vegetable. (The first being potatoes.)

  • Cabbage is one of the oldest vegetables, dating back to the 1600’s.
  • Cabbage is rich source of vitamins C, K, B6 and B9 and minerals such as manganese and calcium.
  • Cabbage contains quantities of fiber and iron, which help to keep the digestive tract and colon in a healthy condition.
  • Cabbage is available in many varieties: red or purple, green and Napa cabbage, usually found in Chinese cooking, bok choi and Brussel Sprouts.
  • Cabbage is: Low in Saturated Fat, Cholesterol, High in Dietary Fiber, Vitamin C, Vitamin K, Folate, Potassium, Manganese, Vitamin A, Thiamin, Vitamin B6, Calcium, Iron and Magnesium.
  • One cup of shredded raw cabbage contains 190% of the recommended daily amount of vitamin C.


  • 6 tbsp butter, divided (olive oil, ghee or coconut oil)
  • 1 cup onion, diced (about 4 oz)
  • 4 cloves garlic, minced
  • 2 tbsp red wine vinegar (get it here)
  • 14 oz kielbasa, thinly sliced on a bias
  • large head green cabbage, cored and sliced
  • 1 tsp paprika
  • sea salt and pepper, to taste
  • 1/4 cup Italian flat leaf parsley, rough chopped
  • 1 tsp crushed red pepper flakes, optional


  1. In a large skillet over medium heat, melt 3 tbsp of butter.
  2. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
  3. Add red wine vinegar to the pan and mix in with onions and garlic.
  4. Add sliced kielbasa to the pan and sauté until slightly browned.
  5. Add remaining butter, cabbage, paprika, salt and pepper.
  6. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
  7. Saute until cabbage is wilted and slightly browned.
  8. Top with fresh parsley and crushed red pepper flakes before serving.

You can find complete recipes of this FRIED CABBAGE WITH KIELBASA – LOW CARB, PALEO, GLUTEN FREE in



Last summer we had a party on Gilberts Creek and one of our friends made a whole baked cabbage head.  She cored the cabbage and took a slice off of the bottom of it to make it sit upright.

She filled the hole in the cabbage with butter, seasoned it with salt and pepper, wrapped it in foil and baked it. Because it was a whole head of cabbage and not cut into wedges it took well over two hours (more like 3) to bake through.

Paul loved the baked cabbage and wanted me to make it yesterday. It was 92 degrees here, just the thought of the oven being on for 3 hours without the air conditioning in yet was enough to send me into a hot flash.

I decided to modify…

After looking at many Baked Cabbage recipes I decided to use one from The Kitchn that I slightly modified.  I set the oven to 450 degrees.

The cabbage was cut into wedges, put into a roasting pan, salt and peppered and then drizzled with a little olive oil. I laid cut up bacon pieces over the cabbage, then I started thinking…

The reason Paul loved the whole baked cabbage head recipe from last summer was because of the butter. He loved the soft, baked cabbage and butter mixed together.

I melted a 1/4 cup of butter and let it brown. Browned butter has a very unique flavor that is delicious! You have to be careful when cooking it though, it can quickly go from browned to burnt. I drizzled the browned butter over the cabbage.

I placed foil over the baking pan for the first 30 minutes of cooking and took the foil off for the last 30 minutes or so until the cabbage was getting golden brown and tender.

OH YES! The bacon adds flavor while the browned butter adds it’s own unique taste. It was absolutely delicious! This is a Baked Cabbage recipe you are absolutely going to LOVE. Enjoy!



  • One head green cabbage cleaned, cut into wedges, core removed from wedges
  • 4 slices uncooked bacon, cut into pieces
  • Salt and pepper
  • drizzle of olive oil
  • 1/4 cup butter, melted and browned


  1. Preheat the oven to 450 degrees.
  2. Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
    Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.

You can find complete recipes of this BAKED CABBAGE in



Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
Can you believe the finale of Top Chef Seattle is almost done for the season?! Ahhhhh, where did the time go?!
I really enjoyed this season, as heartbreaking as it was to see Josh eliminated one round shy of the finale. It seriously killed me that he was there, pursuing his dreams, missing the birth of his first child, and then getting eliminated so close to the end. I guess foie gras torchon really can’t be made in a couple of hours no matter how ambitious you are.
My all-time favorite moment of the show was episode 11 when Josie and Kristen were butting heads and Kristen says, “I would prefer one of the dishwashers in place of Josie.” It’s a bit harsh but hey, Kristen is incredibly talented, and I really thought she would be the one going to the finale.
Anyway, as we’re getting closer and closer to the end, I am totally rooting for Brooke to be crowned Top Chef. The winners of Top Chef have been a bit “man-heavy” so it would be amazing to see a woman win. Plus, she’s always been one of the strongest chefs in the pack and has won most of the challenges. I’d be shocked if she didn’t win.
My favorite part about watching Top Chef is seeing how these chefs adapt to their surroundings, and be pushed to make such amazing dishes with such a limited environment, like the Reynolds aluminum foil challenge. It really inspires me too to think outside the box and go outside my comfort zone.
Like with these dumplings here – this has been on my culinary bucket list for 1 1/2 years. But when Josie won the quickfire challenge with her Korean dumplings filled with pork, tofu and shiitake mushrooms, I was suddenly so inspired to finally make my own dumplings.
I’m not even sure why I was so intimidated to make these. The filling takes just minutes to put together and wrapping up the dumplings can be so therapeutic. I even did it with my 5-year old niece and nephew and we had a blast! And then we devoured the crap out of it. Actually, I think I devoured the crap out of it. The kids didn’t really eat it, which just means there was more for me!


  • 1 pound shrimp, peeled, deveined and diced
  • 8 ounces ground pork
  • 1 cup shredded green cabbage
  • 2 green onions, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin
  • Kosher salt and freshly ground black pepper, to taste
  • 36 2-inch won ton wrappers
  • 2 tablespoons vegetable oil
  • Soy sauce, for serving


  1. In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

You can find complete recipes of this SHRIMP DUMPLINGS in


Easy Unstuffed Cabbage Soup Recipe

Are you a cabbage roll fan but hate all the work involved to make them? If so, you need to try this easy unstuffed cabbage soup recipe.
My three year old has really been into soup lately. I’m not sure if it’s because of the cooler weather or the fact that she just likes to sip her food.
It’s really tough when you have picky eaters. When I was growing up, we just ate what we were given. There were no complaints or refusals.
My son, the oldest of three, has always been a great eater. Then my two daughters came along and were complete opposites.
My older daughter refused to eat any vegetable right from the start as a baby. It wasn’t until she was 18 that she decided to try salads and vegetables.
The younger daughter, the three year old, barely eats anything. And, I try not to force food on her. So, I get really excited when she asks to eat.
When my youngest saw me make this easy unstuffed cabbage soup recipe, she wanted to eat it immediately. Although she didn’t care for the meat, she was crazy about the rest.
It’s nice to have a little soup eater at home. And, she doesn’t mind eating the cabbage. Thank goodness it’s not a struggle getting her to eat low carb vegetables!
I love that it’s so easy to make soup. You really just have to cook up the meat and then add in everything else. And, it simmers on the stove or in the crock pot without needing much attention.


  • 2 packages Miracle Rice (7 ounces each) optional
  • 2 tablespoons olive oil
  • 1 small onion
  • 3-4 cloves garlic
  • 2 pounds ground beef
  • 1 teaspoon salt
  • dash pepper
  • 2 cans cans diced tomatoes (14.5 ounces each)
  • 1 can tomato paste (6 ounces)
  • 3 tablespoons Worcestershire sauce
  • 32 ounces chicken broth
  • 1 head cabbage sliced into strips
  • extra chicken broth optional


  1. Prepare Miracle Rice (if using) by draining, soaking in water for 5 minutes, draining again, then boiling dry. Set aside.
  2. In large stock pot (I used 12 quart), heat oil and saute onions and garlic unit tender.
  3. Add ground beef to stock pot and season with salt and pepper. Cook until browned.

You can find complete recipes of this Easy Unstuffed Cabbage Soup Recipe in



Who else is obsessed with chopped salads lately?!
I’ll be the first to admit — I am a total fan of those bagged chopped salads that have become a staple in grocery stores nowadays. My friends got hooked on them a few years ago and turned me onto them. And ever since, I almost always have a bag stashed in my fridge for quick lunches or dinners. They’re so dang quick and fresh and easy, and I love trying out all of the new brands and flavors that pop up in the various stores that I frequent.
But of all the flavors I’ve tried, I always seem to come back to a classic — the Asian chopped salad. It seems like every brand (and most restaurants that serve salads) has a slightly different take on this salad, but the main ingredients are always the same — a cabbage-based slaw, a sesame vinaigrette, sliced almonds, and maybe some fried wonton strips and fresh cilantro and extra sesame seeds if you’re lucky. Definitely a good start…but if you’ve seen me make this salad on Snapchat (where it makes a pretty regular appearance), you might notice that I always soup mine up with some extra avocado and chicken. It’s just not quite the same without it. 😉
That said, most of those bagged salads at the store aren’t organic, which is a priority for me when purchasing leafy greens. So recently, I decided to try making a homemade version with some organic cabbage and carrots and cilantro that I picked up at the market. And of course, I grabbed an avocado and grilled up some marinated chicken to go with it. And for something different, instead of the uber-sweet vinaigrettes that usually come with these salads, I decided to try whipping up a creamy sesame-almond dressing. And the result?!


  • 2 boneless skinless chicken breasts, grilled and sliced (see below for optional marinade)
  • 1 head Napa or green cabbage, thinly sliced
  • 1 large avocado, peeled, pitted and thinly sliced
  • 1 cup shredded carrots
  • 2/3 cup roughly-chopped fresh cilantro leaves
  • 1/3 cup toasted sliced or slivered almonds
  • 1/3 cup thinly-sliced green onions
  • 1 tablespoon toasted sesame seeds
  • 1 batch creamy sesame-almond dressing (see below)


  • 1/3 cup Blue Diamond Almond Breeze Unsweetened Original Almondmilk
  • 1/3 cup almond butter
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground ginger
  • (optional) 1 teaspoon sriracha


  1. Toss all ingredients together until evenly combined. Serve immediately.


  1. Whisk all ingredients together until combined, adding in the sriracha if you would like a spicier dressing. Use immediately, or refrigerate in a sealed container for up to 1 day. (Also, if you would like a sweeter dressing, feel free to stir in a few teaspoons of honey.)

You can find complete recipes of this ASIAN CHICKEN CHOPPED SALAD in