companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Monday, March 16, 2009


More cabbage, but still no Irish. Tonight, we dined on a Mexican version of cabbage, so I looked up the Spanish name for cabbage: Repollo. That is way more fun, and the kids can learn a new Spanish vocabulary word. This is basically a fried cabbage dish, spiced up with some salsa and cream. I served it alongside Chipotle Chicken. With a touch of sweetness thrown in, it complemented very nicely.


1/2 head of cabbage, coursely diced
3 Tablespoons olive oil
1/3 cup thick salsa
1 packet Splenda or equivalent sweetener
2 tablespoons cream

Saute the cabbage in olive oil until tender crisp. Stir in salsa, cream and sweetener and cook about five more minutes. Add salt and fresh ground pepper to taste.

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