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Prep time – 10mins


Cooking time – 30mins


Serves – 4

Dairy Free
Ketogenic Diet
Gluten Free
Nut Free
Soy Free
Ingredients Qty Protein Fat CHO
Savoy cabbage, 1/2 large or one small 600g 8 5 22
Olive oil, virgin cold pressed – 1 tablespoons 20ml 0 20 0
Salt to taste n/a 0 0 0
Sour cream (or cream) – 4 tablespoons 80ml 2 15.5 3.5
Butter – 1/2 tablespoon 10g 0 8 0
Mustard seeds (yellow or brown) – 1 teaspoon 1 tsp 0 0 0
Walnuts, finely choped – 1 tablespoon 10g 1.5 6.6 .5
Total per serve 3g 13g 7g

Serves – 4
per Serve –    150 cal   /   640 kJ
for Dairy Free – replace the cream sauce with a tahini sauce (see below)

Preheat oven to 180 degrees

  • Brush both sides of each cabbage wedge with olive oil.
  • Sprinkle salt, and pepper if desired, over each wedge.
  • Arrange wedges on a baking tray, then place them in the preheated oven for 15 minutes.
  • Flip the cabbage wedges and continue baking for another 15 minutes or until toasted on the edges.

While the cabbage is in the oven prepare the cream sauce.

  • Heat the butter in a small skillet or pan.
  • Add the mustard seeds and cook until they start to sizzle.
  • Add the walnuts and stir.
  • Remove from the heat as soon as the mustard seeds start to pop.
  • Stir through the cream and season.

Pour the cream sauce over the cabbage and garnish it with fresh herbs.

Tahini Sauce

In a small bowl mix 1-2 tablespoons of tahini with 1-2 tablespoons of very hot water. Keep mixing until a smooth paste forms (it will curdle to start with, but keep mixing). Lemon juice works well too. Just replace some water with lemon juice. Add more of less liquid for the desired consistency.