Laughing Cow Creamed Spinach

Laughing Cow Creamed Spinach

It's no secret that I like to use Laughing Cow spread wedges to make creamy sauces.  Just type Laughing Cow into the search box on the top right of my page and you'll see all the yummy sauces I've made with these magic wedges!  I've already posted a creamed spinach recipe as SOUR CREAM SPINACH but this one is made with my beloved Laughing Cow so I figured there's room for two on my blog.  I made it with half of an onion, which I thought was too much so I've written the recipe to only be 1/4 of an onion.  This was very creamy so if you like the taste of the spinach to shine through, you might want to reduce the Laughing Cow wedges from 4 to 2 or 3.  This was super simple to prepare, tasted great and the Hubs enjoyed so this was a winner all around!

4 STARS
2 servings
4.4 net carbs per serving

1 TBSP butter
1/4 onion, chopped
4 Laughing Cow wedges of any savory flavor (I used garlic & herb)
6 ounces fresh spinach
1 tsp red wine vinegar
salt and pepper to taste

Melt butter in large skillet over medium.  Saute chopped onion until translucent and soft.  Add Laughing Cow wedges and break them up, smash and stir them until melted (at this point is will look like a train wreck glob and you will think I'm crazy but just trust me, it will melt down to a sauce).  Add the spinach.  Once it starts wilting and breaking down (just a minute or two), add the red wine vinegar, salt and pepper.  Stir and mix until spinach is wilted to the consistency you like and the Laughing Cow is fully mixed through (usually just 3 or 4 minutes). *INDUCTION FRIENDLY*

Sauteed Mushrooms

Sauteed Mushrooms

I LOVE mushrooms.  However, my family doesn't so I don't make them very often.  Tonight I made them a carb-y side dish and made some yummy sauteed mushrooms just for myself.  They were easy to prepare and were very flavorful.  I think I ate more than one serving.  Shhhh.....don't tell.  I think I need to make them more often!

5 STARS
4 servings
3 net carbs per serving

2 TBSP butter
1 tsp Worcestershire sauce
1 tsp balsamic vinegar
1 clove garlic, minced
1 pound mushrooms, sliced
1/8 tsp seasoned salt (check labels as some brands add sugar)
1/2 tsp dried parsley
fresh pepper to taste

Melt butter over medium heat in a large saute pan.  Add all other ingredients and saute for 10-15 minutes, until the mushrooms are cooked to your desired tenderness.  Serve immediately as mushrooms generally do not re-heat well.

Ranch Cauliflower Mash

Ranch Cauliflower Mash

I hadn't eaten much cauliflower before becoming a Low Carber.  However, in the low carb world cauliflower is the pretty standard rice or potato replacement so I eventually tried cooking various recipes with it.  I must say that I wish I had included it in my vegetable repertoire sooner.  It is great cooked a multitude of ways, it's yummy and my whole family likes it.  This recipe for cauliflower is a quick, basic microwave recipe but it made my family and I happy.  My 11 year old even packed the leftovers in his lunch the next day.  I used commercially prepared ranch salad dressing (Hidden Valley original) but feel free to whip up your own homemade as well.

4 STARS
3 servings
4 net carbs per serving

1/2 head of cauliflower
1 TBSP butter
3 TBSP low carb Ranch dressing (check labels)
1/2 tsp garlic powder
salt and pepper to taste

Break cauliflower up into small pieces and place into a microwave safe bowl.  Add approx 1 TBSP of water.  Steam in microwave for 6 minutes.  Remove from microwave and mash with a fork.  Add Ranch, garlic powder, salt and pepper.

Black Soy Beans and Peppers

Black Soy Beans

What the heck is a photo of beans doing on a Low Carb blog?  I'm sure that's what you are thinking if you've never heard of black soy beans.  They are the lowest carb bean of them all!  I've yet to try these magic beans but recently went to Sprouts with the sole intent to pick up some Eden Organic Black Soy Beans.  Boy am I glad I did as these are just like "regular" black beans!  I doctored them up quite a bit as I wasn't sure what the taste was going to be like so I wanted to use some ingredients to help blend it better.  If you like your beans with tomatoes and peppers and such, then this recipe is right up your alley!  If you like your black beans a little simpler, I think these black soy beans will make you quite happy as well.

5 STARS
4 servings
5 net carbs per serving

2 tsp olive oil (or sauteing oil of choice)
1/2 green bell pepper, chopped (I used a handful of frozen mixed peppers that I chopped)
1/4 onion, chopped
2 cloves garlic, crushed
1 can black soy beans, drained
1 can tomatoes with green chili, drained (check labels as some store brands have less net carbs than the Rotel name brand)
1 tsp cumin powder
1 tsp dried oregano
1 tsp Splenda (optional)
salt to taste

Saute the green bell pepper, onion and garlic in the olive oil until soft.  Add all remaining ingredients and simmer until everything is thoroughly mixed and warmed throughout.

Celery Root "Potato" Chips

Celery Root "Potato" Chips

Oh these were good.  I mean GOOD kind of good.  Celery Root (aka celeriac) made chips that were extremely close to homemade potato chips.  They do have a bit of a celery aftertaste but it just reminded me of celery salt, which I LOVE so that was kind of a bonus.  I had my 11 year old try them and he declared them awesome....until I told him what they were and he then decided they were "weird" and didn't want anymore.  The Hubs said they were a hit and really enjoyed.  The 2 year old didn't like them and said they were "yuck".  The 15 month old scarfed them while screaming "french fries!" the entire time.  They would be good with a variety of seasonings depending on what flavor of chip you want.  I went with a light sprinkle of seasoning salt and thought it was a perfect flavor to go with the celery salt taste these have naturally.  These will be in my regular snack rotation for sure! *INDUCTION FRIENDLY*

5 STARS
4 servings
4 net carbs per serving (this will vary depending on how big your celery root is)

1 celery root (celeriac)
frying oil of choice (coconut, canola, etc)
seasoning salt to taste

Chop the celery top off of the celery root.  Peel the root with a paring knife (I tried a potato peeler and it was a bit too difficult).  Cut the root ball into 4 pieces to be easier to work with.  If you have a mandolin, use it to get even slices.  If not, try to cut each potato chip with the same thickness to ensure they cook evenly.  Add 1 1/2 - 2 inches of oil in large skillet (cast iron works great for this type of recipe if you have one).  Heat oil on high.  It needs to be very hot so test it by putting a tiny scrap of celery root in to see if instantly starts sizzling before adding your celery chips.  Once your test chip sizzles, fry celery root pieces (you will probably need to do in batches as they won't all fit in your pan) until they turn lightly brown with some darker brown along the edges (like kettle chips).  Watch them closely as they quickly go from a perfect crisp chip to burnt nastiness.  Remove from oil and drain on a paper towel covered plate.  Immediately sprinkle with seasoning salt.  Fry next batch of chips and continue the process.

Green Beans with Bacon and Blue Cheese

Green Beans with Bacon and Blue Cheese

This was a nice change of pace as I normally just steam green beans with some lemon, in a DIJON SAUCE or I make them up with BACON AND ONIONS.  Someone mentioned throwing some blue cheese on top of them and I thought "Why not?".  The blue cheese was very strong but it was very good.  You really need to like blue cheese to enjoy this one.  I didn't even bother trying to feed it to the kids as I couldn't imagine them enjoying the strong flavor.  I'm not sure I'll make it again but it was fun and different and helped use up some of the blue cheese I have in my fridge. *INDUCTION FRIENDLY IF YOU OMIT THE WORCESTERSHIRE*

3 STARS
4 servings
5 net carbs per serving

3 slices of bacon
1/2 onion, sliced (sometimes I chop instead)
1 TBSP Worcestershire sauce (optional)
1/2 pound green beans (frozen or fresh, any cut.  NOT CANNED)
salt and pepper to taste
1 oz crumbled blue cheese

Cut bacon into small pieces.  I like to use kitchen scissors and cut all 3 slices at once.  Chop onion.  Cook bacon and onion together in a large skillet over medium heat, stirring occasionally.  While the bacon and onion is cooking, we will do a bit of a cheater method to start the green beans going.  If using fresh, wash first.  Put green beans (fresh or frozen) in a microwave safe bowl with about a TBSP of water.  Microwave for about 3-4 minutes to defrost/start the cooking process.  Once bacon looks close to done, add the green beans, worcestershire, salt and pepper to the skillet.  Stir occasionally.  If your green beans look like they are drying up a bit before they have softened, add a TBSP of water or beef broth at a time to keep moist until the green beans are soft.  Plate and immediately sprinkle blue cheese crumbles over. 

Honey Dijon Zucchini

Honey Dijon Zucchini

I thought this was a pretty good side dish and a nice change of pace.  In full disclosure, no one else in my family liked this dish.  None of them really care for mustard flavored anything though, especially not when mixed with one of their least liked veggies.  Read through the ingredients and if it looks like something up your alley, give it a try.

3 STARS
4 net servings
2.5 net carbs per serving

1 tsp canola oil (or your oil of choice)
2 zucchini, sliced
1 tsp apple cider vinegar
1 tsp sugar free imitation honey (can be bought at most grocery stores, even Target & Walmart)
2 tsp dijon mustard
1 green onion, finely chopped
salt and pepper to taste

In a small bowl, mix together the apple cider vinegar, imitation honey, dijon mustard, green onion, salt and pepper.  In a large skillet, preheat oil over medium heat.  Saute sliced zucchini until softened but still crisp.  Add sauce and mix until coated and sauce is warmed.

Broccoli in a Garlic Herb Cream Sauce

Broccoli in a Garlic Herb Cream Sauce

I have a thing for making cream sauces out of Laughing Cow Light cheese.  It's just amazing how those little simple wedges turn into the most perfect creamy and rich sauce when mixed with heavy cream.  I've used Laughing Cow to make sauces in my SHRIMP IN A GARLIC CREAM SAUCE as well as my CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE.  The newest thing to try this magic sauce on is vegetables!  The Hubs and Girl liked it (Boy is out of town) and I thought it was a nice change from our normal basic steamed and buttered broccoli.

4 STARS
4 servings
5 net carbs per serving


1 pound frozen or fresh broccoli florets
3 wedges of Laughing Cow Light Garlic & Herb Spread
1/3 cup heavy cream
chopped chives (optional for garnish)

Steam broccoli using your preferred method (I use a microwave steamer).  Meanwhile, in a small saucepan, cook Laughing Cow wedges over medium heat until melted and kind of a chunky, melted mess, stirring regularly.  Add the heavy cream and continue to stir.  In a few minutes the magic happens where that goopy mess because a lovely cream sauce.  Pour sauce over broccoli and garnish with chopped chives if desired.

Roasted Parmesan Crusted Asparagus with Balsamic

Roasted Parmesan Crusted Asparagus with Balsamic

I had high hopes for this recipe.  However, I found the asparagus a bit bland.  Certainly nothing wrong it, it just didn't really wow me.  Perhaps my Balsamic Vinegar isn't a good enough one.  I do think that this recipe could be improved by adding WAY more Parmesan, like really coat it on to make a real crust.  Perhaps even roll the olive oil covered asparagus right in the parmesan.  Yeah, that's the way to do it.  I'd probably throw some garlic powder in there too.  I've written the recipe below on how I'd do it next time, not how I did it this time.

3 STARS
4 servings
4.5 net carb per serving


1 pound thin asparagus spears, woody ends trimmed
1 TBSP olive oil
2 ounces shredded parmesan cheese
black pepper to taste
1/4 cup balsamic vinegar


Preheat oven to 450 degrees.  Roll asparagus in olive oil, coating thoroughly, then roll in Parmesan cheese.  Place on foil covered baking sheet in single layer.  Pepper to taste.  Bake 12 to 15 minutes until asparagus is roasted and cheese is crusted.  Plate asparagus and drizzle balsamic vinegar over.

Deep Fried Cauliflower

Deep Fried Cauliflower

Oh my!  I've never had deep fried cauliflower before but I can tell you that this will not be the last time.  Such a fun way to eat your vegetables!  A big thank you to Heart of a Country Home for such a fabulous recipe.  The original recipe is vague on the spices to add to the cheese "breading" so I used the spice mixture from my Parmesan Crusted Wings recipe since the spice balance on them is just perfect to me.  Ok, one last link but it must be mentioned: I dipped these awesome little bites into the most fabulous sauce ever!  Trust me and make the sauce from my Bangin Shrimp recipe.  It really is that extra oomph to make this side dish....er...bangin! *INDUCTION FRIENDLY*

4 STARS
4 servings
3 net carbs per serving

One 10 oz bag frozen cauliflower (fresh won't cook before coating browns)

1 egg

3 TBSP heavy cream

1/2 cup grated parmesan cheese

1/2 cup grated romano cheese

2 tablespoons dried parsley 
1 tablespoon dried oregano 
2 teaspoons paprika 
1 teaspoon salt 
½ teaspoon pepper 

hot oil for deep frying (I used canola)

Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream with the egg.  Set aside.  Add your spices to both cheeses, stir and set aside.

Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.

Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.

Sweet and Spicy Green Beans

Sweet and Spicy Green Beans

I know the photo makes it look like a boring plate of green beans but I'm here to tell you that this is now probably one of my top 5 green bean recipes!  We make TONS of green beans in our house, call us green bean connoisseurs if you will, so it's kind of a big deal to be saying this is one of our favorites. :)  In all seriousness, this was fabulous!  The sauce was light but oh so flavorful.  The spice level was just right, a bit of a kick but nothing in the actual "hot" category.  I would still probably deem this not for kids so be aware.  This recipe is from allrecipes.com and I made as stated except I used frozen green beans and imitation sugar free honey (which I doubled as I find the fake stuff needs a bit more than the real thing).  Imitation Sugar Free Honey is readily available at most major grocery stores.  I bought mine at Target and is even Market Pantry, Target brand.  Garlic Chili Sauce is in most major grocery stores as well, usually found in the Asian Foods section.

5 STARS
4 servings
5 net carbs per serving


3/4 pounds fresh or frozen green beans, trimmed
2 TBSP soy sauce
1 clove garlic, minced
1 tsp garlic chili sauce
2 tsp sugar free imitation honey
2 tsp canola oil


Steam green beans, using your preferred method.  (I use a steamer tray in the microwave)  In a small bowl, mix the soy sauce, garlic, garlic chili sauce, and imitation honey.  Heat the canola oil in a skillet over medium heat.  Add the green beans and fry for 3 to 5 minutes.  Pour in the sauce mixture.  Continue cooking, while continuously stirring for 2 minutes, or until the liquid is nearly evaporated.  Serve.

Parmesan Dill Crackers

Parmesan Dill Crackers

So I was standing in the pantry, staring at all of the sugary-carby snacks I have in there for my Hubs and kids.  I think some of them were whispering "Eat me, choose me, I'm so good".  I then remembered these crackers that my Dad told me about last time he came to visit (also a low carber!).  They were easy to make and really hit the spot.  I make crackers alot but they are usually my CHEESE CRACKERS and I was getting bored with them.  These parmesan dill crackers were a nice change of pace and I was impressed with the crisp little snap that these gave, almost like "real crackers".  You could change up the dill for rosemary, garlic powder, or anything that sounds good at the moment.  Tomorrow I think I'm going to make a larger batch to make sure to have some around when snack cravings hit. *INDUCTION FRIENDLY*

4 STARS
1 serving of 10 crackers
1.4 net carbs per serving

1/3 cup shredded parmesan cheese
1/4 tsp dried dill weed
dash of salt (optional as parmesan cheese is salty on it's own)


Mix parmesan, dill and salt together.  Remove the turntable from your microwave and line with parchment paper.  I used a mini cookie cutter to form the crackers.  If you don't have one, just try to find some sort of small circular or square ring.  Lightly press some of the parmesan mixture into the mold, forming the crackers onto the parchment paper.  Put your turntable back into your microwave with the crackers formed on it.  Microwave until crisp but not burnt.  Forty seconds was perfect for my microwave but times will vary according to your specific microwave.

Creamy Dijon Mushroom Green Beans

Creamy Dijon Mushroom Green Beans

I just love cooking with Laughing Cow cheeses.  They make such nice cream sauces.  I would have removed the dijon, added some pork rind crumbs and stuck it in the oven to make it a green bean casserole if I'd had french cut green beans.  Gotta be french cut to really remind me of that classic comfort food.  This was so good and creamy with just a hint of dijon to perk it up.  A nice change of pace from the basic steamed green beans that makes it to our plates a little too often.  Of course this would be excellent with onions and bacon thrown in but I feel like I use those a little too much (is it possible to cook with too much bacon??) so I refrained. *INDUCTION FRIENDLY*

4 STARS
5 servings
5 net carbs per serving

1 bag frozen green beans (of course you can use fresh but steam accordingly)
3 wedges of Laughing Cow Garlic and Herb Spread
1/3 cup heavy whipping cream
2 TBSP Dijon Mustard
1 can mushrooms  (of course you can use fresh but cook accordingly)
salt and pepper to taste


Cook/steam green beans using your preferred method.  I like to microwave them with a couple of TBSP of water for 6 minutes, stir then 3 more minutes.  Meanwhile, chop up Laughing Cow and melt in large skillet over medium heat, stirring constantly.  At this point you will look at the mess in your skillet and think that I am crazy.  Just trust me on this.  When the Laughing Cow looks sort of melted, add the whipping cream.  Keep stirring until it develops into a beautiful cream sauce.  Add mushrooms, green beans, dijon, salt and pepper.  Stir together until warmed through.

Spinach Medley

Spinach Medley

This started as me finding a bag of frozen spinach in the freezer.  Then I found a tomato that needed used.  Then I thought mushrooms would sounds good with it, etc, etc.  I just started grabbing stuff and throwing it in.  It turned in to a great tasting medley that is also very pretty on the plate.  Next time you have some veggies that need used, throw them all together and call it a medley! *INDUCTION FRIENDLY*

3 STARS
4 servings
4 net carbs per serving

2 slices bacon
1/4 small onion, sliced
1 clove minced garlic
1 bag frozen cut spinach, defrosted and drained
1 small tomato, diced
1 can sliced mushrooms
2 oz parmesan cheese, shredded
dash of red pepper flakes
salt and pepper to taste


Fry bacon in large pan until crisp.  Remove with slotted spoon and reserve for later.  Add onion to pan with bacon grease and cook over medium-high.  After 1 or 2 minutes, add garlic.  Once onion is soft, add spinach, mushrooms, red pepper flakes, salt and pepper.  Cook until heated through.  Add tomatoes and bacon.  Remove from heat and stir in parmesan cheese right before serving.

Sour Cream Spinach

Sour Cream Spinach

This dish that I found in Dana Carpenders book: 1001 Low-Carb Recipes is a great way to use frozen spinach.  It's a basic recipe that you can add different seasonings to in order to make it your own.  Next time I will probably add some garlic, a dash of red pepper flakes and some shredded parmesan on top but my kids liked it just the way it is.  Both kids eating solids (not the baby of course) cleaned their plates, with the Boy declaring this "delicious-o".  Can't beat that 11 year olds review for spinach!  The Hubs said he didn't like the texture but he has that issue with all cooked spinach dishes. *INDUCTION FRIENDLY*

4 STARS
3 servings
3 net carbs per serving

10oz package of frozen chopped spinach
1/4 medium onion, chopped
2 TBSP butter
1/3 cup full fat sour cream
1 tsp cider vinegar
salt and pepper to taste



Unwrap the spinach and put it in a microwaveable casserole dish with a lid. Add a couple of tablespoons (30 ml) of water, cover, and cook it on high for 5 minutes. Meanwhile, in a large, heavy skillet, start sautéing the onion in the butter over medium-high heat. When the microwave goes “ding,” check to see if the spinach is done—you want it good and hot all the way through but not cooked to death. If there’s still a cold spot in the middle, stir it and put it back for another 2 minutes on high. When the spinach is cooked and the onion is translucent, drain the spinach and stir it into the onion in the skillet, combining well. Stir in the sour cream and the vinegar, heat it through without letting it simmer, and then serve.

Twice Baked Cauliflower

Twice Baked Cauliflower

This was so good!  I was a little apprehensive about serving it to my family just because I've yet to get them to really enjoy cauliflower the same as other vegetables.  This was a big hit though!  The Boy asked me to make it more often and wants me to pack up some of the leftovers for his lunch tomorrow.  He's a leftovers kind of kid and packing them for lunch is a big seal of approval.  This recipe is from Kalyn.  I made it exactly as stated in her original recipe except I used full fat ingredients (isn't being a low carber amazing!!) and added salt and pepper.  She just states to use a medium casserole dish but I can tell you that this fit perfectly in my 1.5 quart glass pyrex so I'd use that size or even a 2 if it's the closest you have. *INDUCTION FRIENDLY*

5 STARS
6 servings
4.5 net carbs per serving

1 large head cauliflower
4 oz. full fat cream cheese
1/2 cup full fat sour cream
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese
6 slices bacon, cooked until very crisp, crumbled
1 cup sharp cheddar cheese
salt and pepper to taste

Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, sour cream, green onion, Parmesan, and 3/4 of the crumbled bacon.

Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

Herb Dip

Herb Dip

We had a BBQ at our house over the weekend so I whipped up this yummy Herb Dip as part of the goods we offered our guests.  This dip is very true to name and does taste very Herb-y (is that a word?!?) but I thought it was fun and different than the standard dip options.  If you like herb roasted chicken or anything else heavily herbed than you will probably like this dip too.  You can have this with bell pepper strips, as a spread on a hamburger patty, straight with a spoon (teehehe) or even with some of the yummy Cheese Crackers that I've posted before. *INDUCTION FRIENDLY*

4 STARS
Hard to say how many servings - maybe 20?
Entire recipe is 28 net carbs


16oz sour cream (full fat)
1/2 cup blue cheese crumbles - crumbled small
1/2 cup finely shredded cheddar cheese
1 TBSP dried basil
1 TBSP dried thyme
1 TBSP garlic powder
1 tsp seasoning salt
1 tsp dried oregano
1 tsp dried dill
pepper to taste


Mix all together until well blended.  Refrigerate for several hours or overnight for flavors to meld.

Lemon Roasted Asparagus

Lemon Roasted Asparagus

Any vegetable roasted is great.  Add some lemon, red pepper and parmesan and it becomes amazing.  Not too many ingredients and not too difficult, this is a really nice side dish.  I generally pan fry asparagus but I think I may have to make this one again.  I REALLY recommend getting a fresh parmesan wedge and grating yourself.  You will never go back to the green can or the refrigerated tub again.  There is a huge difference in flavor for 30 seconds worth of grating. *INDUCTION FRIENDLY*

5 STARS
3 servings
4 net carbs per serving

1 bunch of asparagus, trimmed
2 TBSP olive oil
1 clove garlic, chopped
Juice of 1 lemon
Pinch of red pepper flakes
salt and pepper to taste
1/2 ounce freshly grated parmesan cheese


Preheat oven to 425.  Mix asparagus with olive oil, garlic, lemon juice, red pepper flakes, salt and pepper.  Roast for 25-30 minutes, stirring occasionally for even browning.  Plate your asparagus then grate fresh parmesan cheese onto the asparagus.

Lime and Garlic Asparagus

Lime and Garlic Asparagus

I generally make my asparagus this way except I use lemon.  The lime adds a nice crisp flavor and I think I might actually like it better.  My Hubs thought it was good too.  It's simple and easy to make, especially if you start off by slightly steaming before pan frying. *INDUCTION FRIENDLY*

4 STARS
4 servings
5 net carbs per serving

1 TBSP butter
1 TBSP olive oil
1 minced clove of garlic
1 green onion, chopped
1 bunch of asparagus spears
salt & pepper
1/2 lime


If using large asparagus spears, start the cooking process by slightly steaming in microwave.  Melt butter and olive oil in a large skillet over medium heat.  Add garlic and green onion.  Cook for approximately one minute.  Add asparagus, salt and pepper.  Cook until crisp tender, time will vary depending on thickness of asparagus.  Squeeze lime over asparagus just before serving.

Fried Cabbage with Bacon and Onions

Fried Cabbage with Bacon and Onions

Fried cabbage is basic staple item in the low carb world.  Surprisingly I've never tried it until I made it tonight.  It was so good!  I feel like I've been missing out on something by not trying it sooner.  My kids didn't care much for it but my carb-etarian Hubs thought it was excellent!  I looked up a few recipes to get a feel for how to prepare and wound up cooking it in a very similar way I cook my Bacon and Onion Green Beans which are heaven on a plate (this cabbage ranks right up there).  I think you can cook anything with bacon, onions, salt and pepper and it will come out fabulous!  I served this with the Laughing Cow Steak and thought they were a nice combo on my plate.  Bring on the cabbage! *INDUCTION FRIENDLY*


5 STARS
6 servings (if using as a side dish)
6 net carbs per serving

1 medium head green cabbage, chopped loosely
3 slices bacon, chopped
1/4 large onion or 1/2 small to medium onion, chopped
1 TBSP Worcestershire sauce (optional)
salt & pepper to taste

In a large pan cook the chopped bacon over medium to medium-high heat.  Once the fat renders off and there's plenty of bacon grease in the pan, add the chopped onion.  Right when the bacon has just started to crisp, add the chopped cabbage, salt, pepper and Worcestershire sauce (optional but I like the tiny bit of smokey tang that it gives some foods).  Stir occasionally until cabbage is softened.  I like some pieces to get a little pan browned so I don't stir very often.  Taste before serving as you may need to add more salt and pepper depending on your preference.