Serves 8-12
Ingredients:
1 very large head of Cabbage, chopped into medium sized chunks and separated (about 6 cups raw)
1 medium yellow onion, chopped medium
1 cup sliced Criminey Mushrooms
1 cup ham, chopped
4 Italian (link) sausages, microwaved until done, chopped medium
1 teaspoon salt
2 teaspoons granular Splenda
1 teaspoon nutmeg, ground
½ teaspoon allspice, ground
2 teaspoons granulated garlic
4 heaping tablespoons sour cream
4 heaping teaspoons cream cheese
1-1/2 cups shredded Mexi-Melt cheese
2 tablespoons butter, divided.
2 Tablespoons Grated Parmesan Cheese (Kraft in the carton)
Method:
Pre-heat oven to 350 degrees.
In a large (preferably non-stick) dutch oven, saute onions in 1 tablespoon butter until browning; add ham and mushrooms. Cook for about 5 minutes, or until mushrooms and ham are browning.
Add the cabbage, and carefully cook on medium hi heat, till tender. Add chopped sausage.
Continue cooking to marry the flavors; add spices, 1 tablespoon butter and Splenda.
When cabbage is very tender, turn out into a colander and drain well.
Turn drained cabbage mixture into a large mixing bowl.
Add 4 tablespoons sour cream and 4 tablespoons cream cheese. Stir till everything is blended well and taste. This is where you tweak your seasonings.
Turn into well greased 9x13 casserole dish. Sprinkle the top with the Mexi-Melt cheese, until covered.
Bake at 350 for half an hour, turn oven up to 475 and continue cooking till cheese is bubbly.
Remove from oven and sprinkle the top with parmesan cheese.
Carb Counts: (Per Linda Sue--THANKS!!)
Per Whole Recipe: 3352 Calories; 264g Fat; 154g Protein; 104g Carbohydrate; 33g Dietary Fiber; 71g Net Carbs
Per 1/8 Recipe: 419 Calories; 33g Fat; 19g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
Per 1/12 Recipe: 279 Calories; 22g Fat; 13g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
