Taming The Diabeastie

the low carb way

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Archive for the ‘Cabbage’ Category

Crockpot Chicken with Veggies

Posted by Solitary Dancer on January 16, 2011

Here’s a recipe I was planning on cooking but have postponed until next weekend.  I’m taking this week to eat leftovers and clean out some stuff in the ‘fridge.

Besides, I’m pretty disgusted since my weight went right back up to my starting point.  Why? I have no idea.  Should I call it a week of bloat and keep going?  I don’t know.  But, I will keep going. If I don’t I will only make matters worse.

Anyway, here’s the recipe.



1/2 pound Cabbage, cut in wedges 
1 medium onion, sliced 
8 oz sliced mushrooms 
2 pounds chicken breasts (skinless) 
2 pounds of chicken thighs (skinless)
   NOTE: it’s cheaper to buy the chicken with the skin on and when it’s about half defrosted you can skin it yourself. 
2 cups of no-sugar added spaghetti sauce (Hunt’s makes a good one) 
Guar of Xanthan Gum (this is used for thickening and is optional. I use Glucomannan powder
Grated Parmesan Cheese (used for topping just before serving)


1. Put the cabbage, onion, and mushrooms in the crockpot.
2. Put the chicken on top of the vegetables
3. Pour the spaghetti sauce over the top
4. Cover the crockpot and set to LOW
5. Cook for 6 hours
6. Thicken the sauce and serve with grated parmesan cheese


6 servings
254 calories
5g fat
46g protein
4g carbs
1g fiber
3g net carbs


Posted in Cabbage, Chicken, Main Dishes, Slow Cooker | 2 Comments »

Crunchy Bacon Coleslaw

Posted by Solitary Dancer on July 11, 2008

This sounds very interesting. Definitely not your every day Coleslaw!

Crunchy Bacon Cole Slaw
by: Metami redcabbage

  • 3/4 cup mayo
  • 1 tablespoon Splenda
  • 4 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/2 cup pecans, chopped
  • 4 slices bacon, crsiply cooked, crumbled

In a large bowl combine dressing and Splenda. Mix well.

Add the remaining ingredients. Toss to mix lightly.

Refrigerate until ready to serve.

Serves 8.

photo credit: WikiMedia

Posted in Cabbage, Salads, Soups & Salads | Leave a Comment »

Cabbage Hash Browns

Posted by Solitary Dancer on May 30, 2008

Well I’m having to make some adjustments in order to keep bringing you good and interesting recipe finds. I will try to keep meat out of the recipes but I will be adding recipes that contain eggs and dairy products. Personally I have taken them out of my diet but I do realize that these items are staples to many folks working on keeping their diabetes in control. We are all individual and I will share recipes from various diet types that are still diabetic friendly. I will leave it up to you to decide what you would like to try.

With that said, here’s an interesting idea for hash browns. What do you think? Have you used Cabbage for hash browns?


cabbage_primo_early CABBAGE HASH BROWNS


1/2 med green cabbage
1/4 tsp garlic powder
2 eggs
salt and pepper to taste


Shred cabbage and stir in remaining ingredients.

Mound pancake size piles onto a slightly oiled griddle and flatten.

Cook ’til browned, flip and cook ’til browned.

Serve with a dollop of sour cream.


Photo Credit: Gardenaction

Posted in Breakfast Ideas, Cabbage, Vegetable Sides | Leave a Comment »

Aromatic Cabbage

Posted by Solitary Dancer on September 12, 2007

Aromatic Cabbage

I’m not a big fan of cabbage but this recipe sounds very interesting and worthy of at least one try.


1 Cabbage; small
2 Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt


Remove coarse outer leaves from cabbage, quarter and core.

Cut into fine fine shred, either by hand or with food processor.

Set aside.

Peel onions; cut in half lengthwise.

Cut crosswise into thin half rings; set aside.

In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds.

As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds.

Stir for a second before adding onions.

Stir fry 2 or 3 minutes or til browned on the edges.

Cover tightly and turn heat to low.

Cook 2-3 minutes or til cabbage wilts.

Uncover and cook over high heat, stir fry 5 minutes or til vegetables are very tender.


Posted in Cabbage, Vegetable Sides | Leave a Comment »