Punta de Sal con Repollo y Tomate (Sin Yuca ni Plátano)
Boiled Salted Beef with Cabbage and Tomato (Keto)
Yes, with a tweak: ensure no yuca or plantains are served with the dish. About 7g net carbs per serving, lower than 6 in 10 Nicaraguan dishes.
What it is
A rustic Nicaraguan dish featuring tender, slow-boiled salted beef, served with fresh, lightly cooked cabbage and sliced tomatoes. This keto version strictly omits the traditional high-carb yuca and plantains, focusing on the hearty beef and crisp vegetables.
Key ingredients
Beef (brisket or shank, often salted/cured), cabbage, tomatoes, onions, garlic, cooking oil, lime juice, salt, pepper.
How to make it keto
Crucially, ensure no yuca or plantains are served with the dish. Request extra cabbage and tomato. Verify no sugary dressing on the cabbage.
Watch out for
Hidden sugars in any seasoning or dressing for the cabbage. Inadvertent inclusion of small pieces of potato or carrot during cooking.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Nicaraguan menuAll 256 Nicaraguan dishes ›
