Even if you’re not attending your regular family barbecue, the passing of the 4th of July automatically brings to mind all of those sinfully delicious casseroles and pot-luck staples that come with such an event. Luckily so many of these dishes can be adapted to be low carb/ketogenic/paleo/atkins-friendly. This past weekend, I happened to have a bunch of cabbage that I needed to use up, and a few other things around the house that would work, so I decided to adapt my sister-in-law’s famous cabbage casserole. Usually this dish is made with about 3 cups of corn flakes and can cream of mushroom soup, so obviously I needed to switch things up.

Low Carb Cabbage Cheddar Casserole

Serves 10

Nutrition info: Calories 225, Fat 22g, Protein 5g, Carbohydrates 3g, Fiber 1g, NET CARB 2g

(Fun fact! The original recipe is about 12g net carb, 14g total carb, so this one saves about 10g net carb!)

INGREDIENTS

4.5 cups coursely chopped cabbage (I used one small head of cabbage and it was enough)

1/3 medium white onion, diced

1/4 c melted butter

1/4 c heavy whipping cream

1/4 c sour cream

1/2 c mayonnaise (I used Trader Joe’s brand, but you can also use Duke’s , both of which have no added sugar.)

, both of which have no added sugar.) 45g crushed pork rinds (about 3 servings)

1 c shredded cheddar cheese

salt

pepper

1. PRE-HEAT your oven to 350 degrees and spray a 13×9 casserole dish with cooking spray.

2. ADD cabbage to your casserole dish, sprinkle onions on top.

3. POUR melted butter over cabbage and onions.

4. SEASON with salt and pepper.

5. MIX sour cream, heavy whipping cream, and mayo together until completely smooth and pour over the cabbage and onions. At this point I like to mix everything together very well.

6. TOP with pork rinds and cheddar cheese.

7. BAKE for 45 minutes.