Have you been caught out by the vegetable shortage in the shops? British supermarkets have run short of courgettes, spinach and other salad items thanks to bad weather in Spain and Italy.
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.
Cabbage Casserole
- 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…
Diabetes Diet 
Mmmm nice! I always have to be encouraged to use cabbage – memories of soggy school dinners still haunt me! I’ve been using kale a lot in the absence of those veggies you’ve mentioned. And it’s bright green colour when steamed or microwaved is a real tonic on a grey day!
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Hello Sandra, not surprised those memories still haunt you. Boiling is the worst way to cook cabbage. Kale is a great substitute for courgette, spinach et al, but only if it’s fried in butter and generously seasoned, I reckon!
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I think cabbage can be a lot more versatile than we think.
I bought some cabbage today, and look forward to enjoying some with a chicken dish tomorrow … perhaps some pork chops the day after …
I find that cabbage is reasonably priced and can provide more than one days good side dish, and of course it is low carb!
Thanks for your recipe Emma, shame your husband didn’t appreciate it !
All the best Jan
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Oh, I love cabbage. Just to be clear not my grandmother’s cabbage, that was terrible. I love it in light olive oil in a skillet or better yet in the oven and sort of charred with cauliflower.
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Hi Jan and Rick – yes, cabbage cooked well is wonderful. I recommend the crack slaw recipes on Diet Doctor, particularly the blue cheese one http://www.dietdoctor.com/recipes/blue-cheese-cabbage-stir-fry
Regards, Emma
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Hi had the very best Buffalo Brussels Sprouts slaw the toerh day. It was way to sweet, but Oh my goodness it was good. I had never had Brussels Sprouts slaw before, but the Brussels Sprots mixed in with a little cabbage was remarkable.
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A Type 2 friend used to cook a low carb main meal and add carby side dishes for husband and kids and low carb ones for herself. Gradually the rest of the family used to steal so much of “her” food that now they all eat low carb.
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Chris, that’s a great way of managing low-carb with family members who don’t necessarily want to eat that way. If they end up doing so, great!
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