Since we’re celebrating St. Patrick’s Day this month, we wanted to share a fun twist to Cornbeef and Cabbage. We enjoy testing recipes from all of the many diets! This one is Keto friendly. Enjoy and eat up!
Half Head of Green Cabbage
1 Pound Pastrami or Corned Beef
1/2 Pound of Imported Swiss Cheese
1/2 Cup Dill Pickles
2 Teaspoons Bragg Apple Cider Vinegar
1 Teaspoon Lakanto Monkfruit Sweetener
Take the half head of cabbage and cut the end off, then cut the cabbage in half lengthwise.
Julienne Cut the cabbage into roughly 1/4 inch thick strips.
Take the Pastrami or Corned Beef and cut that into roughly 1/4 inch strips as well.
Cut the Swiss Cheese into roughly 1/4 inch strips as well.
Dice up some Dill Pickles.
In a REALLY large mixing bowl add in about half of the cabbage mixture and mix the other half with the Mayo mixture.
Mix both halves of the mixture together.
Serve right away, or store in the fridge for up to 2-3 days.