Trinxat de Col y Panceta (Keto Modificado)
Sautéed Cabbage and Pork Belly (Keto Modified)
Yes, with a tweak: ensure no potatoes are added. About 5g net carbs per serving.
What it is
A rustic dish from the Pyrenees, traditionally made with cabbage, potatoes, and pork fat. The keto modification omits the potatoes entirely, focusing on tender sautéed cabbage and crispy, flavorful panceta (cured pork belly), often seasoned with garlic and olive oil. It's served as a hearty side or a light main course.
Key ingredients
Green cabbage, panceta (pork belly), garlic, olive oil, salt, black pepper.
How to make it keto
Crucially, ensure no potatoes are added. Confirm no flour is used as a binder or thickener, which can occasionally happen in some traditional preparations.
Watch out for
Potatoes are a fundamental ingredient in the traditional version. Cross-contamination if cooked on shared surfaces with potato dishes. Some chefs might add a touch of flour to bind if not specifically requested keto.
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.
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