This comes from The Low Carb Cafe
|Prep. Time||15 min|
|4 uncooked chicken breasts, cut into cubes
1 small or 1/2 large onion, chopped
2 - 3 cloves chopped garlic (optional)
4 - 6 cups shredded cabbage
1/2 stick butter
1/2 teas dried sage
1/2 teas dried oregano
1 and 1/2 cups heavy cream
2 cups shredded cheddar cheese
|Step: 1||Melt butter and add onions, garlic, chicken and herbs, cook until onions and garlic are softened and chicken is partially cooked.
Add shredded cabbage and cover. Cook on medium high heat for 5 - 10 minutes, until cabbage is softened. Stir to combine with chicken mixture, and continue to cook on medium high heat uncovered until most of the water from the cabbage has evaporated. This is important to keep your cheese sauce from being watery.
Add cream and cheese, stirring to incorporate. Cover and lower heat to medium low. Cook for 5 - 10 minutes, stirring frequently, until cheese is melted. Uncover and simmer a few minutes more to thicken the sauce, if necessary.
I like to serve this with garlic toast (made from Atkins bread) to sop up the sauce.
Sometimes I add a few peas and chopped red peppers for color and added flavor.
Other cheeses work well too, such as Monterey Jack or parmesan. If I use parmesan, I use rosemary with the sage instead of oregano.
|Carbohydrates: Very low, about 4 - 5 carbs per serving...add carbs for peas and Atkins garlic toast |
Time submitted: Tuesday, August 03. 2004 at 16:25:01
Contributed By: Annie
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=390