If you follow a low-carb diet, you probably rely more on such vegetables than the average person. I decided to see what I could do with Scottish ingredients. The Diet Doctor website features a lot of cabbage, including main course and side dishes that use this vegetable. Most supermarkets stock Scottish or British-grown cabbage so there are no issues there with availability.
The Diet Doctor’s Cabbage Casserole can be made exclusively with Scottish ingredients, supporting our farmers and growers. I adapted the recipe slightly and here it is. Allow about 10g net carbs per serving and serve with pork chops, roast chicken legs or steak.
Please note – you’ll need a large saucepan because 450g cabbage is bulky. It reduces in size as it cooks.
- 450g green or white cabbage, shredded
- ½ medium-sized onion, sliced
- 1 clove garlic, crushed
- 150ml sour cream
- 50g butter
- 75g grated cheese
- 75g soft cheese, such as Philadelphia
- Salt and pepper
Pre-heat the oven to 180 degrees C.
Melt the butter in a large saucepan. Add the cabbage and onion and mix well to coat in the butter.
Cook gently for about seven minutes. You want the vegetables to be softened but not browned. Add salt and pepper and the garlic and cook for one minute more.
Mix the sour cream and soft cheese. Stir into the cabbage. Place the mixture in an ovenproof dish, top with the grated cheese, a good helping of black pepper and cook in the oven for 15 minutes.
PS – I thought I’d try this on my green vegetable hating husband, convinced that the cream and cheese would convert him. It didn’t work…