Post by Loupy on Mar 1, 2019 3:04:15 GMT -7
Cabbage Noodle Tuna Casserole - Low Carb
From: Kyndra @ peaceloveandlowcarb.com/cabbage-noodle-tuna-casserole-low-carb-gluten-free/
Tuna casserole is always reminiscent of my childhood dinner table. Quick and easy. The poor mans friend. Back then it only took a box of pasta, a couple cans of tuna, some condensed cream of mushroom soup, and peas. Now, I am giving it an elevated low carb, gourmet face lift. The dill and the mustard powder really bring this sauce to life. Serving it over cabbage was just a no brainer. Cabbage is a favorite among low carbers and makes an excellent substitution for noodles. It is filling, inexpensive and versatile. That is a winning combination.
Prep time: 15 min
Cook time:30 min
Total time: 45 min
Makes: 8 servings
INGREDIENTS
2 tbsp olive oil
2 tbsp grass-fed butter
medium head green cabbage (about 1 1/2 lbs), cut into large shreds
1 cup onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
sea salt and black pepper, to taste
2 tsp dried dill or 2 tbsp fresh dill
2 tsp dry mustard powder
2 tbsp lemon zest
juice of 1 lemon
1 1/2 cup heavy cream
1 1/4 cup Parmesan cheese, grated, divided
3 – 5oz cans albacore tuna, drained
1/2 cup frozen peas
INSTRUCTIONS
Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
Sauté until the vegetables are crisp tender – about 10 minutes.
Mix in the dill, mustard powder, lemon zest, and lemon juice.
Pour the heavy cream and 1 cup Parmesan cheese into the pan.
Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
Reduce heat to medium low and let simmer to allow the sauce to thicken.
Once the sauce has started to thicken, stir in the tuna and the peas.
Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.
From: Kyndra @ peaceloveandlowcarb.com/cabbage-noodle-tuna-casserole-low-carb-gluten-free/
Tuna casserole is always reminiscent of my childhood dinner table. Quick and easy. The poor mans friend. Back then it only took a box of pasta, a couple cans of tuna, some condensed cream of mushroom soup, and peas. Now, I am giving it an elevated low carb, gourmet face lift. The dill and the mustard powder really bring this sauce to life. Serving it over cabbage was just a no brainer. Cabbage is a favorite among low carbers and makes an excellent substitution for noodles. It is filling, inexpensive and versatile. That is a winning combination.
Prep time: 15 min
Cook time:30 min
Total time: 45 min
Makes: 8 servings
INGREDIENTS
2 tbsp olive oil
2 tbsp grass-fed butter
medium head green cabbage (about 1 1/2 lbs), cut into large shreds
1 cup onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
sea salt and black pepper, to taste
2 tsp dried dill or 2 tbsp fresh dill
2 tsp dry mustard powder
2 tbsp lemon zest
juice of 1 lemon
1 1/2 cup heavy cream
1 1/4 cup Parmesan cheese, grated, divided
3 – 5oz cans albacore tuna, drained
1/2 cup frozen peas
INSTRUCTIONS
Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
Sauté until the vegetables are crisp tender – about 10 minutes.
Mix in the dill, mustard powder, lemon zest, and lemon juice.
Pour the heavy cream and 1 cup Parmesan cheese into the pan.
Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
Reduce heat to medium low and let simmer to allow the sauce to thicken.
Once the sauce has started to thicken, stir in the tuna and the peas.
Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.
