1 head cauliflower (about 2 lbs.)
• 1/3 cup sour cream (regular or light, but not fat free)
• 1 cup swiss cheese (grated)
• 1/2 cup green onion (sliced)
• ground black pepper
• salt
• 1 head green cabbage (enough to make 4-5 packed cups sliced cabbage)
• 2 tsp. olive oil
• 1/2 tsp. caraway seeds (optional)
• 2 cups corned beef (leftover, shredded and then chopped into bite-sized pieces)
• 1/2 cup thousand island dressing (look for the lowest carb dressing you can find; I used
Litehouse Thousand Island Dressing with 3 carbs per tablespoon)
• Chop up a head of cauliflower and cook in boiling salted water.
• Drain cauliflower at least 5 minutes, then use an Immersion Blender (affiliate link) or
hand beater to puree the cauliflower with the sour cream.
• Stir in grated Swiss cheese and green onions.
• Slice up cabbage, shred corned beef apart and then chop, and measure out the
Thousand Island dressing.
• Heat olive oil in frying pan and saute the cabbage (seasoned with salt, pepper, and a
little caraway seed if desired.)
• When cabbage is starting to wilt, add corned beef and cook 1-2 minutes more.
• Let cool for a few minutes and then stir in the Thousand Island Dressing.
• I used a deep casserole dish so you could see the layers, but any glass or crockery
casserole dish that’s not too small will work.
• Make a layer with half the mashed cauliflower in the bottom of the dish.
• Put the cabbage/corned beef mixture over that and top with grated Swiss Cheese.
• Then make another layer of mashed cauliflower, spreading it around.
• Top with another layer of grated Swiss Cheese.
• Bake at 375F/190C about 45 minutes, or until it’s bubbling hot and the top is starting
to brown. Serve hot.