I’m not a big fan of Brussels Sprouts, although my hubs is. I just find them to have a bitter, chemical taste. I can eat kale, broccoli and other strong veggies, but just not sprouts. It’s about the only green veggie I don’t like too much. Well, I fixed them a new way tonight and we BOTH loved them and agreed we’d be having them again! I’ve finally found a way I can eat this veggie willingly. 🙂 This dish was indeed yummy! The cheese and onion, as well as slicing the sprouts up mellows out the strong taste. This recipe is suitable for all phases of Atkins, Keto diets and Primal eating plans.
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INGREDIENTS:
1 c. green cabbage, sliced or chopped
8-9 cooked Brussels sprouts, sliced thin lengthwise
1/8 tsp. onion powder
1 T. butter
Dash each sea salt and coarse black pepper
3/4 c. shredded Cheddar cheese (or cheese of choice)
VARIATION: Add 1 T. cream cheese to sauteing veggies until it is melted
DIRECTIONS: Preheat oven to 350º. Melt the butter in a skillet over medium heat. Add cabbage and stir-fry until it gets half limp. Add sliced, cooked sprouts and onion powder. Stir fry just 1-2 minutes longer. Remove from heat and transfer to a baking dish. Top with cheese and pop into 350º oven for about 15-20 minutes, or until cheese melts.
NUTRITIONAL INFO: Makes 4 servings, each contains:
123.5 calories, 9 g fat, 5.82 g carbs, 2 g fiber, 3.82 g NET CARBS, 6 g protein, 280 mg sodium
Buttoni's Low-Carb Recipes 