From the Kitchen: Low-Carb Taco Cabbage Skillet

This is one of those quick, flavorful meals that comes together in one pan and doesn’t feel like you’re missing a thing. It’s warm, cheesy, and packed with bold taco flavor — all without the extra carbs.

Simple ingredients, minimal cleanup, and plenty of comfort.

Ingredients

• 1 head cabbage, chopped

• 1 lb rotisserie chicken (or fajita chicken, if available)

• 1 package taco seasoning (or homemade taco seasoning)

• ¾ cup water

• Shredded Colby Jack or Mexican blend cheese

• 2–3 tablespoons olive oil

Instructions

1. Sauté the cabbage

In a large skillet, heat olive oil over medium heat.

Add chopped cabbage and cook for 7–10 minutes, stirring occasionally, until it begins to soften.

2. Add seasoning

Sprinkle taco seasoning over the cabbage and pour in the water.

Mix well to coat the cabbage evenly.

3. Add the chicken

Stir in the rotisserie or fajita chicken and combine thoroughly.

If needed, cover the skillet with a lid and let it cook a few more minutes to help the cabbage become fully tender.

4. Add cheese

Top with shredded cheese and allow it to melt over the mixture.

Notes

• This is a great low-carb alternative to traditional tacos — all the flavor, none of the shells.

• Rotisserie chicken makes this especially quick, but any cooked chicken works well.

• You can adjust the amount of taco seasoning to suit your taste.

• Serve as-is, or spoon into a tortilla if you want a more traditional feel.

• Pairs well with a side of roasted vegetables for a complete meal.

A simple, satisfying skillet meal — bold flavor, easy prep, and perfect for a cozy night From the Kitchen.