Baked Cabbage and Onions is a simple to prepare, low carb, Keto, gluten free, vegetarian side dish the whole family will enjoy. And just 4 basic ingredients and 1 net carb!
I love cabbage–and onions–so Baked Cabbage and Onions is one of my favorite recipes.
Hubby isn’t as crazy about cabbage or onions but he really likes it too. It is just yummy!
I cook it so it is good and soft. If you like a firmer cabbage, just reduce the cooking time.
By lining the pan with foil, the cleanup is easy too.
Do you know how to cut a cabbage?
This recipe has been shared in Weekly Recipe Swap and Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
What to make Baked Cabbage and Onions with
This is especially great with beef or chicken. Try it with:
Grilled Marinated London Broil
Coconut Buttermilk Southwestern Chicken
It is pictured here with Velvet Pork Chops and Low Carb Jalapeno Biscuits.
And here are some more great cabbage recipes!
33 Low Carb & Keto Cabbage Recipes
Ingredients:
cabbage
onion
butter
salt
pepper
garlic powder
Instructions:
Line a 9×13 baking dish with two sheets of aluminum foil, one going each direction; enough that it will fold around the cabbage and onion to cook. Spray it with non stick spray.
Cut cabbage in half and half again so you have quarters. Cut out the core and then slice it about ¼ inch thick. The thinner you slice it, the faster it will cook. Cut the ends off of the onion, peel, and slice it thinly.
Arrange the cabbage in the pan and put the onion slices between. You won’t have an onion slice for each spot but just space them evenly throughout.
Slice the stick of butter thinly (this is easiest if it is cold) and put it throughout the cabbage slices too.
Sprinkle with salt, pepper and garlic powder.
Tuck the foil around it and bake in a preheated 450 degree oven for about an hour. Check with a fork to see how soft it is. You may want it a little less than an hour for a firmer cabbage or a little more for very soft.
Serve with chicken, pork, fish or beef or enjoy it on its own
If you make this Baked Cabbage and Onions recipe, let me know! Rate it and leave a comment below. I love hearing from you!
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Baked Cabbage and Onions
Baked Cabbage and Onions is a simple to prepare, low carb, Keto, gluten free, vegetarian side dish the whole family will enjoy. And just 4 main ingredients and 1 net carb!
Ingredients
- 1 medium head of cabbage
- 1 medium onion
- 8 Tablespoons butter
- 1 Tablespoon salt
- 1/2 Tablespoon pepper
- 1/2 Tablespoon garlic powder
Instructions
- Line a 9×13 baking dish with two sheets of aluminum foil, one going each direction; enough that it will fold around the cabbage and onion to cook. Spray it with non stick spray.
- Cut cabbage in half and half again so you have quarters. Cut out the core and then slice it about ¼ inch thick. The thinner you slice it, the faster it will cook. Cut the ends o of the onion, peel, and slice it thinly.
- Arrange the cabbage in the pan and put the onion slices between. You won’t have an onion slice for each spot but just space them evenly throughout.
- Slice the stick of butter thinly (this is easiest if it is cold) and put it throughout the cabbage slices too.
- Sprinkle with salt, pepper and garlic powder.
- Tuck the foil around it and bake in a preheated 450 degree oven for about an hour. Check with a fork to see how soft it is. You may want it a little less than an hour for a firmer cabbage or a little more for very soft.
- Serve with chicken or beef or enjoy it on its own
Notes
MyProductiveBackyard.com
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 112Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 886mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 1gProtein 1g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Ann
Tuesday 9th of January 2024
Hi, I want to make this recipe but I am curious what is the purpose of the foil? Does that help it so it doesn’t get too brown? Thanks!
Cindy
Wednesday 10th of January 2024
Hi Ann, the foil does a few things. It makes cleanup easier, which is optional. Yes, it would also keep the cabbage from getting too brown or crispy. The main purpose though, is to keep the steam in to help it cook. I haven't tried it but I would think that a oven safe dish with a lid would work the same if you don't have foil. You would probably want a dish not too much larger than the amount of cabbage you have; just so the steam is trapped in there to help cook the cabbage. If you do it that way, let me know how it works! :) ~Cindy