Fabulous way to cook and serve cabbage with minimal amount of work required. Delicious casserole.  This is a very substantial dish and chances are you can get much more than 9 servings out of this as a result. You can use Cheddar, Mozzarella or Monterey Jack cheeses or mix and match; whatever you have on hand and makes sense is fine.

8 oz cream cheese softened (250 g)
6 large eggs
2 tsp Itlaian seasoning (10 mL)
1/2 tsp salt (2 mL)
1/2 cup Gluten-Free Bake Mix 2, OR (125 mL)
  2 tbsp (30 mL) coconut flour and the rest almond flour
1/2 tsp baking powder (2 mL)
11/2 lbs green cabbage, (24 oz)
  finely chopped (8 cups; 2 L)
11/2 cups grated Cheddar cheese, divided (375 mL)

Preheat the oven to 375°F (190°C).

In 2-qt (2 L) casserole dish, place cabbage on bottom.  In food processor, or in bowl with mixer, process cream cheese.  Add eggs, Italian seasoning and salt; process.  In small bowl, combine Gluten-Free Bake Mix 2, OR alternative and baking powder.  Add to food processor and process. Pour over cabbage and mix well. Stir in any amount of Cheddar cheese and sprinkle the remaining cheese over the top of the casserole.  Bake 45 to 50 minutes and during the last 20 minutes cover with foil.  Allow to cool at least 10 minutes before dishing up.

Yield:  9 servings
1 serving
261.8 calories
12.8 g protein
20.0 g fat
1.4 g fiber
5.7 g net carbs

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