Creamed Cabbage Bake
Always looking for something new in the low carb options and coming up with random ideas. This takes quite a while to bake if you like your cabbage as done as we do (very soft) but you can pull it from the oven at any point the cabbage has reached your desired doneness.
#May2026
Creamed Cabbage Bake
Always looking for something new in the low carb options and coming up with random ideas. This takes quite a while to bake if you like your cabbage as done as we do (very soft) but you can pull it from the oven at any point the cabbage has reached your desired doneness.
#May2026
Cooking Instructions
- 1
Preheat oven to 375°F. Spray a 2 quart baking dish with nonstick spray (I use avocado oil from my pump sprayer). Set aside.
- 2
Cut cabbage head on half, save one half for another use. Cut the half you'll use on half again. Cut across the width of each wedge to make 1/4” strips. Carefully cut across strips a couple times to cut them in half or thirds.
- 3
In a large bowl mix together cream of chicken soup, mayo, yogurt, amd seasonings until fully blended.
- 4
Add cabbage and stir to combine until all the cabbage pieces are coated (mixture will be very thick but will thin out when baked).
- 5
Dump into prepared baking dish. Cover with foil tightly. Place in oven and bake 45 minutes. When time is up carefully remove from oven and remove foil. Stir cabbage and test doneness. If it's not done to your liking return foil, place back in oven and bake for longer, checking every 15-20 minutes.
- 6
Remove from oven when your desired doneness is reach. Let cool slightly before serving. Enjoy!
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