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TUNA CABBAGE CASSEROLE
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It’s surprising just how delicious the creamy, mustard and lemon sauce is together with tuna and cabbage.
Yes, you read it correctly! Cabbage takes the place of noodles in this keto-friendly casserole.
Prep Time: 10 min
Cooking Time: 30 minutes
4 Servings
INGREDIENTS
½ Head of Cabbage, cut into thin shreds
1 Tbsp Olive oil
2 tins (each 100 g) of Tuna, (either in oil or in water) Drained and separated into pieces.
1 Onion, small, chopped into small pieces
2 Celery stalks, chopped into small pieces
½ Cup Cream, heavy cream is best
¾ Cup Parmesan cheese (divided)
⅓ Cup Peas, frozen
Zest of 1 Lemon
2 Tbsp Lemon juice, freshly squeezed
2 Tbsp Parsley, fresh, chopped finely
2 tsp DSF Mustard powder
2 Cloves of Garlic
Salt and Pepper to taste
DIRECTIONS
- Preheat oven to 375 degrees.
- Heat the olive oil in a skillet on the stovetop, at medium heat. Cook the onion, garlic, celery and cabbage for about 10 minutes until starting to tender. Add salt and pepper.
- Add the tuna, lemon zest and juice, mustard powder, parsley, peas and 1/2 cup of parmesan (saving a ¼ cup of Parmesan for the top) and mix well.
- Transfer to a casserole dish (if using a cast-iron pan, you can skip this step). Top with remaining parmesan cheese.
- Bake for 20 minutes. Serve warm.