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Baby Savoy Cabbage Cheese

Servings:           4 
Total Time:        30 mins
Cooking Time:  25 mins

Download this Recipe (.pdf)

Ingredients

4 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

Method

Remove 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.
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