Serves:8 Servings. CarbsPerServing:6 grams carb 2 grams fiber (ECC=4)
Prep Time:<20 minutes Effort:Easy
2/3 cup vinegar ½ cup whipping cream
2 large eggs, lightly beaten ¼-1/2 cup Splenda
Pinch of salt 1 ½ tablespoons butter cut into pieces
1 (2-pound) head cabbage, shredded
How to Prepare:
Combine first 5 ingredients in a small, heavy saucepan; cook over
low heat, stirring constantly with a wire whisk, 8 to 10 minutes or
until thickened (mixture will appear curdled until it thickens).
Remove from heat. Add butter, stirring until it melts. Pour over
cabbage; toss gently to coat. Cover and chill.
You can add ½ cup chopped walnuts and only raise the carb count by
½ gram. If you’re on maintenance, ½ cup dried, chopped
cranberries and the walnuts brings you in at a little under 10 grams.
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.