KetoFLEX 12/3 Kitchen: Explore Your Irish Side

In March, it seems everyone is a little bit Irish. Known for their warmth, storytelling, and love of gathering around the table, Irish culture reminds us that food is meant to bring people together. Fortunately, the principles of KetoFLEX 12/3 can be adapted to nearly any cuisine, allowing familiar dishes to be reimagined in ways that support metabolic and cognitive health. 

This month’s recipes for our PreCODE and ReCODE members include Pickled Red Cabbage (recipe below), Shepherd’s Pie, and Celtic Cream Mocktail.

Pickled Red Cabbage

Vibrant red cabbage isn’t just beautiful on the plate — it’s one of the richest dietary sources of anthocyanins — associated with reduced inflammation, improved vascular health, and protection against oxidative stress in the brain. It’s also a powerful detoxifier. This quick-pickled red cabbage brings all of these benefits together in a tangy, crunchy side dish that pairs beautifully with salads, bowls, or grilled proteins. Apple cider vinegar, garlic, and warming spices add depth while helping create a bright, metabolism-friendly flavor profile.

Yield: Serves Four

Tips:

• When choosing allulose, pick USDA organic to avoid GMOs. We used RxSugar.
• Allulose is listed as a carbohydrate on labels, but it behaves differently from sugar — it has minimal impact on blood glucose and contributes virtually no net carbs. 
• This is a bright, delicious side dish that can be served with a variety of KetoFlex 12/3 proteins.  

Ingredients:

• 1 small–medium red cabbage, finely shredded (about 8 packed cups)
• 1½ cups raw apple cider vinegar
• 2½ cups filtered water
• 4 tsp sea salt
• 4 cloves garlic, thinly sliced
• 2 tsp whole caraway seeds
• 1 tsp black peppercorns
• Pinch chili flakes or 1 small fresh chili, sliced (optional)
• 2 tsp allulose, USDA organic

Directions:

1. Place the shredded red cabbage in a large bowl or pack loosely into a clean glass jar.
2. In a small saucepan, combine the apple cider vinegar, filtered water, sea salt, garlic, whole caraway seeds, black peppercorns, optional chili, and allulose.
3. Bring just to a gentle simmer, stirring until the salt dissolves.
4. Pour the hot brine over the cabbage, pressing down so the cabbage is fully submerged.
5. Let cool at room temperature for 1–2 hours.
6. Cover and refrigerate for at least 4 hours, preferably overnight, before serving. The flavor deepens and softens the next day.