Creamy Chorizo Cabbage (Keto Friendly)

By March 14, 2018 February 21st, 2019 No Comments

I dropped my kid off at daycare this morning and I had to step over a smashed potato and carrot in the parking lot.

Produce in the parking lot, you ask?


His daycare is on the route of the Metairie St. Patrick’s Day parade, so it totally made sense!

I love St. Patty’s parade throws because catching cabbage, potatoes, and carrots saves me a weekend trip to Trader Joe’s– thank goodness because that place is a madhouse on Sunday mornings! Amirite?

Since parade-goers might be dreaming up new and exciting ways to cook their loot, I thought I’d share my favorite recipe for cabbage.  

I use “recipe” lightly because I don’t cook from recipes. 90% of the stuff I cook is totally made up, and I usually come up with my best stuff when I have nothing in the house.  

I made this dish up a few months ago, and it was a happy accident.

Cabbage and pork is a classic combo, so I decided to try it with chorizo (a spicy Spanish sausage). Super simple- cabbage, chorizo and onion.

I tasted it and immediately felt like I could breathe fire. It was WAY too spicy.

So, then I started to think of what I had in the house that I could add to tone down the spice.  

Tomatoes are sweet– maybe some tomato paste?

Still too spicy!

What about heavy cream?  Dairy usually does the trick!

Y’all. It was so good.

I’ve made it again at least a dozen times. I’ve eaten it as a side dish or as the main event.

It kinda reminds me of a healthy, gourmet version of Hamburger Helper. Ha!

Cabbage cooked this long is super sweet, and pair that with the cream and kick from the chorizo… yum!  

AND…and! It’s the perfect dish to try if you’re eating keto! High fat and lots of veggies!

Try it and let me know what you think!



½ lb chorizo, or spicy pork sausage removed from casings

1 head of cabbage- chopped into 1” pieces

¼ cup oil (avocado, olive oil, or lard)

¼ cup apple cider vinegar

2 Tbs of tomato paste

⅓ cup heavy cream

1 onion- diced

Salt and pepper to taste


Drizzle oil into a dutch oven or heavy pot and brown the chorizo over medium high heat. Once the chorizo is browned, remove it from the pot and onto a plate lined with paper towel and set aside.  

Deglaze the pot with apple cider vinegar and scrape the bottom with a wooden spoon until the brown bits are released.

Reduce the temperature to medium low heat. Add the onion, cabbage, salt and pepper to the pot. Cover and cook, stirring occasionally, for 1 hour.

Add heavy cream, tomato paste, chorizo, and add more salt and pepper, if needed.

Cook 10 minutes with the lid off, ensuring the chorizo is fully cooked.