By Avera

  • 1 head cabbage

  • —-Cheese Sauce—-

  • 1/2 cup onion — chopped

  • 1 cup celery — chopped

  • 1 cup green pepper — chopped

  • salt

  • cayenne

  • 1 cup whipping cream

  • add water fpr volume

  • 3 tbsp soy flour

  • 1/2 lb cheddar cheese — shredded

  • —-Topping—-

  • 1/2 cup scallion — chopped

  • 1/2 cup pork skins — ground

  1. Heat oven to 350°F-180°C. Remove the outer leaves and core from the cabbage. Cut into bite-size sections. Cook uncovered in a large pot of boiling water about 10 minutes or until tender-crisp. Drain in a colander. Make the cheese sauce: In a separate saucepan, saute the onions, celery, and green pepper in 1/4 cup water. Add the salt and cayenne papper and saute for about 10 minutes. Add the cream, blending well. Mix the flour with 1/2 cup of cold water; add to the saucepan and stir in until creamy. Add the cheese. Stir until smooth. Place the cabbage in a 2-quart casserole. Top with the cheese sauce. Sprinkle with the green onions and pork crumbs. Bake for about 30 minutes.

Nutritional Facts

Servings 6
429 Calories
34g Fat (70.9% calories from fat)
24g Protein
7g Carbohydrate
2g Dietary Fiber
113mg Cholesterol
635mg Sodium. Exchanges
0 Grain(Starch)
3 Lean Meat
1 Vegetable
0 Non-Fat Milk
5 Fat

lunch cabbage low carb pork main dish baked