Can anyone tell me how many carbs there are in cabbage can I eat it on induction.

Cheers,

Ruthx

I think it is .2 per cup actually.

In DANDR, it's 3.8 carbs for 1 cup (2.2 net carbs). HTH

Ditto to above. MyPlan gives 2.3 net for one cup shredded.

Try frying some in bacon grease and top it with sour cream.

The best way to have it for us at our house is fry it in some olive oil, and sprinkle it with some no sugar cajun seasonings. It is sooooooooo good my kids ask me to make it.

YUM! Gosh that sounds good!

I went through a fried cabbage phase when I found out how good it was. I would slice onions and cabbage, put them in the fry pan with some water and let it cook down a bit. Then add some crumbled bacon and grease and fry til its all brown. LC comfort food! I can eat a half a head of cabbage like this!

I use green cabbage instead of noodles. You can shred or slice it raw into "spaghetti" or "lasagna" sized or anything in between. Add to a sauce, soup or stew near the end of cooking (or use raw when assembling a lasagna) and serve when it gets to the al dente stage. It is actually easier than cooking a separate pot of pasta ever was & one less pot to clean!

P.S. the different carb counts probably depend on if it is shredded or chopped, which is why Europeans weigh things to measure them accurately.
1 cup of shredded raw green cabbage that weighs 2.5 ounces will have 2.2g net carbs (fiber subtracted from total).

Oh you just reminded me, I love it in place of noodles in lasagna. Actually I like cabbage anyway you make it, even just raw. Also I am going to try it in soup that sounds good.

As well as using cabbage in place of noodles I chop it up really smal' and use it in place of rice sometimes.

Wow, thanks for bringing Cabbage to forefront. I hadnt thot of it.
I will try some of these inexpensive ideas- both moneywise and carbwise.

what are other favorites?

I like the taco-sourcream/salsa thingy too.
One thing I have really enjoyed on this relatively short journey is "Beef Chips" These would be a TERRIFIC addition to the taco salad idea.
I make VERY thin beef patties- almosst see through...

by spicing the meat with garlic, S&P, and chili powder- a sorta taco seasoning, rolling the burger, and then slicing it thinly from the rool, into little rounds which I then press as thinly as possible with my hands.

(any ground meat will do) and frying it in its own fat...(You would have to add oil or grease to any XL meat or fowl.)

Fry until very Crisp- adding batches to the existing fats makes them really really crispy~!
I might count .5-1g carbs per three 2 inch patties for the spices if I use a lot.

Happy Tacos~!

Stir fried w. garlic and then add some sesame oil after cooking.

Or really "go to town" and also add a teeny bit of red vinegar and some hot sauce in addition to the sesame oil.