• Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 6 servings
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1 teaspoon grapeseed oil

1 medium head cabbage, shredded 

1 large Vidalia onion, diced 

1 large green bell pepper, diced 

1 cup chicken stock 

1/4 teaspoon seasoned salt 

Himalayan salt and black pepper 


  1. Place a large pot over medium-high heat and coat with the grapeseed oil. Add the cabbage, onions, bell peppers, chicken stock, seasoned salt, 1/2 teaspoon Himalayan salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the cabbage is tender but not too soft, 15 minutes.