Low Carb Cabbage-Corned Beef

Baked Cabbage-Corned Beef served with lettuce-tomato salad
Baked Cabbage-Corned Beef served with lettuce-tomato salad

Okay, I need to be honest. I LOVE CARB-THINGS!!! Rice, spaghetti, veggies… almost everything! But now I’ve got to worry about my glucose level 😦 So… I’ve decided to regulate it by eating low-carb YUMMY foods.. That’s WHY this recipe! πŸ™‚


6-7 cups of chopped green cabbage
2 tbsp oil
1 large onion, cubed
1 tsp thym
1 can corned beef
1 tbsp chili flakes (reduce if less spicy is required)
Half tsp garlic powder
2 tbsp butter
3 tsp maizena dissolved in half cup of water (cornflour/corn starch)
20cl cooking cream
salt and pepper


  1. Boil the chopped cabbage in water with 1 tsp of salt, for 15-20 minutes – covered. Drain well and leave aside.
  2. In the meantime, heat the oil in a non-stick pan on medium-high, add the onions and thym and fry for 2 minutes.
  3. Throw in the corned beef, chili flakes, garlic powder, half tsp of salt and 2 pinches of pepper. Cook for 8-10 minutes, stirring from time to time. Put the beef in a bowl to use the same pan for the next step.
  4. Melt the butter on medium-low heat, add the cooking cream, dissolved maizena, half tsp of salt, 2 pinches of pepper and handwhisk for 5 minutes, or till it thickens but should still be in a pouring state. Taste the salt and add some more if required.
  5. In an oven non-stick pan (I used a loaf pan), lay down half of the drained cabbage, then half of the corned beef mixture topped with half of the cream. Repeat.
  6. Bake in oven at 225 degrees for 30 minutes. Serve hot with a side salad.
Layers of cabbage
Layering steps before baking

Inspired from the recipe on Deliciously Thin by Tiffany


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