Creamed Cabbage, Carrot
and Cauliflower

1 tblsp. butter

3 cups green cabbage, coarsely chopped

2 cups cauliflower florets, quartered

1 carrot, diced

2/3 cup heavy cream or full-fat coconut milk

1/2 tsp. Bioforce Herbamare or salt

pepper to taste

Melt butter in large skillet. Saute cabbage, cauliflower and carrot over medium heat until cabbage is softening. Add cream and bring to boil. Reduce heat and simmer with cover on, stirring occasionally, until tender and sauce is thickened (about 15 minutes). Season and serve. Excellent with roasted chicken or steak.

6 servings:

Cal 136, Fat 12.5, Carb 5.5, Fiber 2.5, Protein 2, Net Carbs 3