Red Beet and Wine Drunken Cabbage

Prep: 10 mins / Cook: 40 mins / Total: 50 mins / Servings: 12

IngredientsCaloriesFatProteinCarbsFiberSA'sNet Carbs
2 tbsp (28g)  butter (olive oil, ghee or bacon fat)2002200000
1 medium (110g)  red onion, shaved into thin slices440110208
4 each (12g)  garlic cloves, minced16004004
1 medium head (839g)  red cabbage, sliced into thin strips2601126218044
2 medium (164g)  red beets, peeled and sliced into thin strips70.6.22.615.64.6011
1 cup (232g)  dry red wine, good quality197.28006.32006.32
2 each (2g)  bay leaves0000000
2 tbsp (30g)  'Swerve' or other sugar replacement000300300
salt and pepper, to taste0000000
Per Serving:65.661.93g1.3g10.66g2.05g2.5g6.11g *


  1. Place a large pot on the stove over low heat.
  2. Add the butter (olive oil, ghee or bacon fat) to the pot and swirl around. Once the bottom and sides are coated with fat, add the garlic, onions and a little bit of salt and pepper. Cook until soft. A little color is ok, as it’s a nice flavor, but too much may darken or overall stunt the brighter purpley-red of the drunken cabbage.
  3. Once the onions and garlic are soft and aromatic, add the shaved cabbage and beet with some more salt and pepper. Stir to coat with fat and seasoning. Put a lid on the pot and allow the ingredients to steam for about 10 minutes.
  4. Add the red wine, bay leaves and sweetener. Again, stir all the ingredients together. Put the lid back on the pot and allow to simmer and steam for about 20 more minutes.
  5. Remove the lid and stir once again. Continue cooking over low heat, without the lid, until the beet slices and cabbage are soft, likely a further 15 to 20 minutes.
  6. Taste, adjust seasoning and serve!