Creamed Cabbage, Carrot and Cauliflower Recipe
![Atkins Creamed Cabbage, Carrot and Cauliflower](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/cc86942f8cb0cea11cea9a33857475ae_e476cef7-9975-4b3c-8ff9-2c0f9b006486.png)
3.8g
Net Carbs
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:American
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
1.9g
Protein
11.9g
Fat
2.2g
Fiber
132.6cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 cup Green or White Cabbage, raw, shredded
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1 medium Carrots
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2 cup Cauliflower
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1 tablespoon Unsalted Butter Stick
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0 2/3 cup Heavy Cream
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0 1/8 tsp Nutmeg (Ground)
DIRECTIONS
- Shred the cabbage and carrot; chop the cauliflower into bite sized pieces. In a large skillet, melt butter over medium heat. Sauté cauliflower, carrot and cabbage until the cabbage is wilted, about 3 minutes.
- Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.