Based on this recipe. I’ve always loved the red cabbage at German restaurants, so I decided to try making a low carb version with chayote squash instead of the apple and xylitol instead of the sugar. I thought it turned out very well.
2 tablespoons pork fat
5 cups shredded red cabbage
1 cup sliced chayote squash (peeled and cored)
1/3 cup apple cider vinegar
3 tablespoons water
3 Tbsp. xylitol, or more to taste
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
Place fat, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.