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Keto steak with spinach and cauliflower mash & cabbage and bacon
Serving for 1
Ingredients

1 100g free range fillet steak
1 tbsp olive oil
Salt and pepper
2 tsp garlic butter
1 cup cauliflower florets
1/2 cup spinach
1 tbsp butter
1 cup white cabbage diced
1/4 onion diced
2 garlic crushed
1 bacon stripe free range
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp coconut oil (available at Low Carb Emporium)

Let’s cook

Firstly let’s start with the cabbage. Take your bacon chop the rind off it and dice it up. Grab a fry pan and add the coconut oil, then add the bacon cook for about 2 minutes until it gets some colour. Then add the fresh onion and garlic and cook until translucent. Now add the cabbage and onion, garlic powder and mix around. Turn down heat and cook for approximately 40 minutes.

During this time stir intermittently, and boil a pot of water large enough for the cauliflower. Once boiling add the cauliflower and cook for about 5-7 minutes until tender and then add spinach for 1-2 minutes and drain into colander. Add to a food processor with salt and pepper plus the tbsp butter and blend until mashed.

Now season your steak with salt and pepper each side. And in a fry pan heat the olive oil and place the steak. Cook on one side for approximately 3 minutes and turn over and repeat for medium rare. Then rest for 3 minutes.

Time to plate up your dinner, take your steak and place the garlic butter, place the braised cabbage and mashed cauliflower and spinach beside each other. Enjoy. X

Macros
Protein 41.6g
Carbs 8.8g
Fat 31.7

Print Recipe

Keto Steak with Cabbage and Bacon

Keto steak with spinach and cauliflower mash & cabbage and bacon with 8.8g Carbs. X

Prep Time

15

Cook Time

50

Servings

Ingredients

• 1 100 g free range fillet steak
• 1 tbsp olive oil
• Salt and pepper 
• 2 tsp Garlic Butter
• 1 cup Cauliflower Florets
• 1/2 cup Spinach
• 1 tbsp Butter
• 1 cup white cabbage diced
• 1/4 Onion diced
• 2 garlic crushed
• 1 bacon stripe free range
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1 tbsp Coconut oil available at Low Carb Emporium

Prep Time 15 Cook Time 50 Servings Ingredients 1 100 g free range fillet steak 1 tbsp olive oil Salt and pepper  2 tsp Garlic Butter 1 cup Cauliflower Florets 1/2 cup Spinach 1 tbsp Butter 1 cup white cabbage diced 1/4 Onion diced 2 garlic crushed 1 bacon stripe free range 1/4 tsp Onion Powder 1/4 tsp Garlic Powder 1 tbsp Coconut oil available at Low Carb Emporium

Instructions

1. Let’s cook
2. Firstly let’s start with the cabbage. Take your bacon chop the rind off it and dice it up. Grab a fry pan and add the coconut oil, then add the bacon cook for about 2 minutes until it gets some colour. Then add the fresh onion and garlic and cook until translucent. Now add the cabbage and onion, garlic powder and mix around. Turn down heat and cook for approximately 40 minutes.
3. During this time stir intermittently, and boil a pot of water large enough for the cauliflower. Once boiling add the cauliflower and cook for about 5-7 minutes until tender and then add spinach for 1-2 minutes and drain into colander. Add to a food processor with salt and pepper plus the tbsp butter and blend until mashed.
4. Now season your steak with salt and pepper each side. And in a fry pan heat the olive oil and place the steak. Cook on one side for approximately 3 minutes and turn over and repeat for medium rare. Then rest for 3 minutes.
5. Time to plate up your dinner, take your steak and place the garlic butter, place the braised cabbage and mashed cauliflower and spinach beside each other. Enjoy. X

Recipe Notes

Macros Protein 41.6g Carbs 8.8g Fat 31.7