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Gluten FreeLow CarbVegetarian
Cabbage are used like noodles in this healthy dish with a creamy sauce and mushrooms. It’s a delicious healthy comfort food dish that is still low in carbs and gluten free.
Although I made this dish with white cabbage, a green cabbage like Savoy would work just as well. It’s basically a dish of shredded cabbage, cooked with mushrooms and a cream sauce. Delicious and simplistic.
I used a mix of mushrooms with this dish, purely as the supermarket had a few packets on offer but feel free to use your own favourite mix. I had a mix of button and oyster mushrooms as they are my favourite. Plus, the Chief Taster does not care for mushrooms so I had a happy time cooking his hatred items when he was away as well as having a dish to myself.
The couple of weeks that he was away meant that our kitchen was full of cucumber and mushrooms with no complaints in the background. I admonish myself for not cooking with these ingredients more when we lived in Barbados as he spent 50% of his working time out of the island.
This cabbage dish is a creamy dish that makes a great pasta replacement. It may seem strange with replacing cabbage with pasta, but sliced and cooked it does make a delicious substitute. Add a creamy mushroom sauce and voila! Dinner is done!
You could add fresh garlic and grated Parmesan cheese to this dish, but make it your own! Add your own trimmings and enjoy!
More low carb dishes to try
Creamy Cabbage with Mushrooms
Angela Coleby
4.67 from 3 votes
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Course Side Dish, Vegetarian
Cuisine Vegetarian
Calories 120 kcal
Ingredients
- 16 oz Cabbage sliced
- 4.5 oz Mushrooms chopped
- 3 oz Cream cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 tablespoon Parsley, fresh, chopped optional
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Cut the cabbage into thin strips
Place in a saucepan, cover with water, bring to the boil and cook for 8-10 minutes until soft yet firm.
In a frying pan on a medium heat, add the oil and the mushrooms. Cook for 5-8 minutes.
Add the cooked cabbage and stir thoroughly.
Stir in the cream cheese, seasonings and parsley. Cook for 2-3 minutes.
Eat and enjoy!
Notes
Serves 2-4 portions
Nutritional Info per quarter recipe: 120 Calories, 8g Fat, 4g Protein, 10g Total Carbs, 4g Fibre, 6g Net Carbs
Nutrition
Calories: 120kcal
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Maryeileen
Is there an easy way to convert this recipe to oz? Thanks!
Reply
Angela Coleby
I've updated the recipe card so it can switch from oz to gram!
Reply
Ayce
I've had a cabbage sitting in my fridge for over a week and i couldn't think of how i could use it. I came across this recipe and I've just finished making it. It tastes amazing! i never knew i could combine cabbage and mushroom together to make a veggie dish like this. Can't wait for dinner now 🙂
Reply
Angela Coleby
Delighted you enjoyed it!
Reply
Donna
Overall it was tasty, BUT, it was way to peppery. I made a second batch with no pepper and it was great! I will make it again.
Reply
sarah
With it being a cream sauce, does it reheat well?
Reply
Angela Coleby
It does. The cream cheese helps. I've made it, eaten it, and then reheated it later for the husband when he came home from work happily.
Reply
Amanda
Another fabulous dish. Made it today to go as a side dish with pork steaks. Thanks.
Reply
Angela Coleby
Thank you!
Reply
Meg
Made this last night. Added some bacon to mine. Great quick meal.
Reply
Evelyn
This looks good but do you think it could be made into a main dish comfort food? For instance, add meatballs or ground meat or sausage or chicken?
Reply
Angela Coleby
Of course. For me it's a vegetarian main, but if the husband wanted this I'd throw on some chicken.
Reply
