I was originally planning to make an Alfredo-type dish for dinner tonight, but instead, decided to go for more of a Stroganoff-type dish. I had a freshly thawed package of homemade sausage, some leftover baked chicken meat, 2/3 of an open can of sliced mushrooms I had opened up at breakfast this morning and plenty of cream cheese and cream in the house. Sounded like the makings for a great Stroganoff to me! I started throwing things into the saute skillet, cooked up some finely shredded cabbage to serve mine on and VOILA!…in about 30-40 minutes, start to finish, a delicious dish we both enjoyed thoroughly, although my husband insisted I cook some regular pasta for his serving (he despises cabbage). This can also be served on sauteed zoodles (sauteed zucchini noodles) or spaghetti squash threads. I served this with a marinated tomato and cucumber salad. This meal is suitable once you reach Phase 2 of Atkins, it is OK for Primal if you eat the occasional dairy, but it is not suitable for Paleo due to the dairy and wine. This tasty dish boasts some pretty impressive nutritional stats. Just check ’em out below! A nice addition to this might be some grated Parmesan or Romano on top, but that really takes it to the Alfredo category.
6 oz. breakfast sausage or Italian sausage (preferably homemade)
5 oz. cooked chicken, chopped
2 oz. onion, sliced
1 small 4-oz. can sliced mushrooms (do not drain)
4 oz. cream cheese
½ c. heavy cream
½ c. water
¼ c. dry white wine
Dash crushed red pepper flakes, salt and black pepper
1 tsp. olive oil
3 c. finely shredded green cabbage
DIRECTIONS: In a large non-stick skillet, brown the sausage, crumbling it up as it browns. Add the onion and saute until tender. Add chicken and saute 2 minutes. Lower heat and add the cream cheese, stirring it up as it warms and melts. Add the cream, water, wine, spices and mushrooms with their liquid. Simmer for about 5 minutes on low heat to allow the cream to thicken up and flavors to mingle.
While it simmers, in another non-stick skillet, heat 1 tsp. olive oil over medium-high heat. Place all the cabbage in the pan and with a kitchen fork, slowly stir the cabbage, lifting and flipping at as it warms and softens to prevent scorching. Just cook the cabbage until it is soft, as any longer will cause it to get quite strong in flavor. This will only take 3-5 minutes. With tongs, place about 3/4 cup of cooked cabbage shreds onto each plate and spoon 1/4 of the stroganoff mixture on top of each plated portion of cabbage. Garnish with a sprinkle of crushed red pepper or chopped parsley (optional).
NUTRITIONAL INFO: Makes 4 servings, each contains:
38 g fat
6.48 g carbs, 1.63 g fiber, 4.85 g NET CARBS
21.2 g protein
445 mg sodium