CABBAGE NOODLE TUNA CASSEROLE – LOW CARB, GLUTEN

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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. If you are a fan of cabbage recipes, check out some of my other variations. Fried Cabbage with Kielbasa, Oven Roasted Cabbage Wedges, and Paleo Cabbage Roll Soup just to name a few. What are some of your favorite ways to eat cabbage?

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 (get it here)
• 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 (I use this brand)
• 1/2 cup frozen peas

INSTRUCTIONS

1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
3. Sauté until the vegetables are crisp tender – about 10 minutes.
4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
5. ............................

for full instruction please see : peaceloveandlowcarb.com

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