Red cabbage with cranberries is a colorful and delicious low carb side dish recipe that's perfect for the holidays!

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I'm such a huge fan of cranberries at this time of year - I've started adding them to all kinds of dishes! In this recipe I've used fresh cranberries but you could always use dried unsweetened cranberries instead - just halve the amount and add them at the end of the cooking time. If, like me, you can't get enough of these tart little fruits, check out my low carb cranberry sauce, low carb cranberry almond cookies, cranberry and cream cheese dip, or leftover cranberry sauce muffins!

This recipe has a wonderful combination of flavors, with the slightly acidic cabbage, mildly sweet cranberries, and the creamy goat's cheese. It's also quick to prepare, too - if you buy the red cabbage already shredded like I did! It's ideal for leaving you some extra time to concentrate on cooking the meat and whatever else you're serving.

How to Make Red Cabbage with Cranberries and Goat's Cheese

Heat some olive oil in a large skillet and add shredded red cabbage, fresh cranberries, onion powder, dried thyme, and white wine vinegar. You could also use apple cider vinegar if you don't have white wine vinegar.

Red Cabbage with Cranberries and Goat's Cheese - a delicious low carb side dish recipe for Thanksgiving or Christmas!

Continue cooking until the cabbage is cooked and the cranberries have popped.

Taste for seasoning, and add salt and pepper as necessary. Transfer to a serving dish and sprinkle with the goat's cheese and fresh parsley leaves.

Your guests will really appreciate the fantastic color of this dish! (Oh - and if that spoon has caught your eye then you can get a set of gold hammered flatware from Amazon! Perfect for a special occasion!)

📖 Recipe

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