Low Sodium Southern Fried Cabbage
Elevate your side dish game with this Low Sodium Southern Fried Cabbage, a flavorful twist on a classic southern favorite. Packed with vibrant green cabbage, sautéed onions, and bell peppers, this healthy recipe balances bold spices like smoked paprika and crushed red pepper flakes with a tangy splash of apple cider vinegar. The no-sodium vegetable broth lends moisture and depth while keeping the sodium content in check, making it perfect for heart-healthy and low-sodium diets. Ready in just 40 minutes, this quick and wholesome skillet dish is ideal for busy weeknights or as a crowd-pleasing addition to any meal. Garnish with fresh parsley, and serve alongside cornbread, roasted meats, or black-eyed peas for a soul-satisfying experience.
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Recipe Information
Ingredients
- 1 large head (about 2 pounds) Green cabbage
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 3 cloves, minced Garlic
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes
- 1 tablespoon Apple cider vinegar
- 0.5 cup No-sodium vegetable broth
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Remove any wilted outer leaves from the cabbage and discard. Cut the cabbage into quarters, remove the core, and slice the leaves into 1/2-inch-wide strips.
Heat a large skillet or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring to prevent burning.
Stir in the smoked paprika, black pepper, and crushed red pepper flakes. Mix well to coat the vegetables with the spices.
Add the sliced cabbage to the skillet, tossing it with the cooked vegetables and spices. Cook for 5 minutes, stirring frequently, until the cabbage begins to wilt.
Pour in the no-sodium vegetable broth and apple cider vinegar. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the cabbage simmer for 10-12 minutes, stirring occasionally, until it is tender but not mushy. Adjust the cooking time based on your desired texture.
Taste and adjust seasoning if needed. Keep in mind this is a low-sodium recipe, so additional salt-free spices can be added for more flavor if desired.
Transfer the fried cabbage to a serving dish and sprinkle with freshly chopped parsley, if using, before serving.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 38.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2216 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
