This dish was born when I had a packet of coleslaw mix in the fridge that needed to be used. Nothing complicated — just cabbage, onion, a spoonful of tomato paste, and butter.
It was such a hit that I’ve since become slightly obsessed with cabbage. I don’t even buy coleslaw mix anymore — I’ve graduated to actual cabbages and use them in all kinds of ways. But I return to this recipe time and again.
I love simple sides like this. A few good ingredients, cooked slowly until they taste like more than the sum of their parts.
It’s wonderful alongside chicken, roast pork, or sausages — and I’ve even been known to top it with a fried egg for breakfast.
Butter-Braised Cabbage with Tomato
A simple keto side dish of buttery braised cabbage with tomato, gently sautéed until tender and full of flavour. Quick, wholesome, and delicious.
Ingredients
- 2 Tbsp butter, divided
- 350 g coleslaw mix, or shredded cabbage
- 1 carrot, grated
- 1 onion, thinly sliced
- 2 Tbsp tomato paste, sugar-free
- salt, to taste
- splash of lemon juice, to finish
Instructions
Heat 1 tablespoon of butter in a large skillet over medium heat.
Add the shredded cabbage and sauté for 2 minutes.
Add the carrot and onion, and stir to combine.
Stir in the tomato paste and the remaining tablespoon of butter.
Reduce the heat to low and cook uncovered for about 10 minutes, stirring occasionally.
When the vegetables are soft and coated with tomato paste, taste, add more salt if needed, and finish the dish with a splash of lemon juice.
Serve warm.
Notes
- This reheats beautifully.
Nutritional Information (Per Serving — 4 servings)
Calories: ~450 kcal
Protein: ~4.5 g
Fat: ~40 g
Net Carbs: ~7.5 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
