Scalloped Cabbage

Keto, low carb and gluten free side dish! This recipe for Scalloped Cabbage is a low carb twist on the classic southern side dish. 
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Sabra - This Mom's Menu



  • Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes. 
  • Drain the cabbage and set aside. 
  • Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray. 
  • In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard. 
  • Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste. 
  • Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce. 
  • Cover loosely with foil and bake for 30 minutes in the preheated oven. 
  • Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly. 


Nutrition info for 1 serving: 211 calories, 17g fat, 7g carbs, 3g fiber, 9g protein
4 net carbs!
Keto butter cracker recipe can be found here:


Calories: 211kcal