Ingredients4 baby savoy cabbages
¼ cup water For the LCHF Cheese Sauce 125g cream cheese (full fat) 2 Tbsp butter 75ml cream 1 Tbsp water ¼ tsp salt ¼ tsp white pepper ¼ tsp cayenne pepper ¾ cup Cheddar cheese, grated freshly ground black pepper a sprinkling of cayenne pepper |
MethodRemove the outer leaves from the cabbages and place them in a saucepan with the water.
Bring the water to a boil over a high heat, turn the heat down to a simmer, cover the pan with its lid and steam for 10 mins. For the LCHF Cheese Sauce In a small saucepan over a medium heat, whisk in the cream cheese, butter, cream, water, salt, white pepper & cayenne pepper until smooth. Stir in the grated cheese until melted and the sauce is smooth. If the sauce is too thick, add 1 Tbsp water at a time to thin to the required consistency. Drain the cabbages of any excess water and place in a warm serving dish. Smother the cabbages with the cheese sauce, garnish with black pepper & cayenne pepper and serve. |
Variations
Instead of baby cabbages, use artichokes or a single large cabbage cut in half.
