Creamed green cabbage is a great way to include low-carb veggies in your diet. It’s a great topper for soup, sandwiches, casseroles, and more. Make it low-carb by using a low-carb cream cheese, or make it low-carb by using a low-carb cream cheese substitute.
Today I make some creamed green cabbage. I’ve never made it before, but I’ve heard it is very good. It’s basically a creamy cabbage with a butter and onion gravy sauce.
If you’re on a low carb diet, like Atkins, you may be wondering what to do with all those vegetables that you’ve been craving, but have been restricted from. One of the best recipes to use these vegetables for is a creamy cauliflower mash, and you can find the full recipe in this week’s blog post.
Creamed Green Cabbage
Prep. Time: 15Min. Cook Time: 25Min. Servings: 4
Simple and gentle. Everything goes with it. You can prepare a double batch of this smooth, creamy low-carb side dish and eat it for the rest of the week. What’s to stop you?
- 1½ lbs green cabbage
- 2 oz. butter
- 1¼ cups heavy whipping cream
- salt and pepper, to taste
- ½ cup fresh parsley, finely chopped
- 1 tbsp lemon zest
- Use a food processor to shred the cabbage or a sharp knife to slice it thinly.
- In a large frying pan, melt the butter over medium-high heat. Sauté for a few minutes, or until the cabbage is tender and golden brown.
- Stir in the heavy whipping cream until everything is well combined. Reduce to medium-low heat and cook, uncovered, for 3-5 minutes, or until the cream has decreased and the texture is creamy.
- To taste, season with salt and pepper.
- Just before serving, toss in the parsley and lemon zest.
You may replace the heavy whipping cream with coconut milk or coconut cream if you wish to cut down on your dairy intake.
Another reason to love creamed green cabbage is because it only has 5 ingredients, with salt and pepper being two of the five. And last but certainly not least, it is all made in one skillet in about 30-40 minutes total cooking time.
This smooth, creamy low-carb side dish is so adaptable, you can make a double batch and enjoy it all week.
It’s a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.
Any leftover cabbage can be successfully frozen. Whenever I make this dish I always use a whole head of cabbage. Once the cabbage has cooled, just pack it into suitable meal-sized containers. You can use plastic ziploc bags to save space in the freezer, or small plastic containers with air-tight lids.
To reheat in the microwave – remove the frozen cabbage from its freezer container and place into a microwave-safe dish. Use the defrost setting to defrost the cabbage, then heat on full power for one or two minutes until piping hot. You may find that once the cabbage has defrosted it will have drawn a little water. Just pour this water away before heating.
Observations on Gremolata
Gremolata is a lemon zest, parsley, and (typically) coarsely minced garlic-based Italian seasoning. We removed the garlic in this instance since the richness of the green cabbage and heavy whipping cream is better revealed this way. But if you like garlic, go ahead and try it!
We want to introduce you to a new recipe that is heavy on the carbs, but low in calories. If you are looking to lose weight, this is the recipe for you. This recipe is all about the vegetables, so feel free to make substitutions to your liking..
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