Low-Carb Butter Braised Cabbage with Crispy Ham

I was talking food and recipes with my foodie sister recently and she mentioned that her kids are weird, in that they love her butter braised cabbage.

I heard butter and I heard cabbage and my mind went, hmmmmm… Here is the result, soft, velvety cabbage in a rich buttery sauce.

This high-fat dish is ideal as a side with lean meat cuts such as pork tenderloin, beef sirloin, chicken breasts or white fish. If you practice intermittent fasting and only eat one or two high energy meals per day, feel free to serve it with fatty meat cuts such as pork belly, beef ribeye or fatty fish such as salmon.

I’m with her kids, I love it too! Enjoy!

Step-by-step

1. Slice cabbage and place it in a dutch oven or large saucepan.

   

2. Chop butter into chunks and sit on top of cabbage.

   

3. Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.

   

4. Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.

   

5. Cool, then crumble roughly into a container.

   

6. Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.

   

7. Store in a container in the refrigerator for up to 4 days.

   

Recipe

Low-Carb Butter Braised Cabbage with Crispy Ham

★★★★☆4.4 (25 ratings)

The best braised cabbage made with just five ingredients. A healthy low-carb side dish.

Hands on

10m

Overall

2h 15m

Servings

4

5 g

Net carbs

8.2 g

Protein

48.4 g

Fat

489

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 4 servings

• ¹/₂ head white or green cabbage (600 g/ 1.3 lb)
• 2 sticks unsalted butter (225 g/ 8 oz)
• sea salt, to taste
• black pepper, to taste
• 6 slices prosciutto di Parma (90 g/ 3.2 oz)

Instructions

1. Slice cabbage and place it in a dutch oven or large saucepan.

2. Chop butter into chunks and sit on top of cabbage.

3. Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.

4. Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.

5. Cool, then crumble roughly into a container.

6. Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.

7. Store in a container in the refrigerator for up to 4 days.

Nutrition per serving, about 1 cup

Carbs 4%Protein 7%Fat 89% of calories

Net carbs

5 g

Total carbs

8.7 g

Fiber

3.8 g

Sugars

4.8 g

Protein

8.2 g

Fat

48.4 g

Saturated fat

29.3 g

Calories

489 kcal

Sodium

741 mg · 32.2% RDA

Magnesium

19 mg · 4.8% RDA

Potassium

269 mg · 13.4% EMR

Nutrition by ingredient

Per about 1 cup	Net carbs	Protein	Fat	kcal
Cabbage, white, raw	5 g	1.9 g	0.2 g	38
Butter, unsalted, grass-fed	0 g	0.5 g	45.6 g	403
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Prosciutto di Parma (Parma ham)	0 g	5.8 g	2.6 g	48
Total	5 g	8.2 g	48.4 g	489

Serving size about 1 cup

• Gluten free
• Egg free
• Nut free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Low FODMAP