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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1 teaspoon chili powder |
1 teaspoon dried thyme |
1 teaspoon smoked paprika |
1 teaspoon dried oregano |
1/2 teaspoon ground cayenne pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon onion powder |
1 teaspoon salt |
2 tablespoons butter |
1 small onion, sliced |
3 cloves garlic, minced |
1 small head cabbage, finely shredded |
Directions:
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.
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