Ingredients

Scale

1 Tablespoon grass fed butter or olive oil, divided
1 small onion, peeled and sliced thin
3 cups cabbage sliced into “noodles”, roughly chopped
8 oz. baby bella mushrooms, sliced
2 – 4 cloves garlic, peeled & chopped
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning) & freshly ground pepper, to taste
1 cup leftover corn or frozen, thawed
4 oz. Greek cream cheese or Neufchatel
1/2 – 1 teaspoon dried sage or a few fresh sage leaves, chopped
1 small rosemary sprig, chopped fine
1/2 teaspoon Italian Seasoning

For the topping:

Small pat of butter
1/2 cup whole wheat or gluten free breadcrumbs
A pinch of each: granulated garlic and Italian Seasoning
1.5 oz. finely shredded grass-fed cheese

Instructions

Preheat oven to 350 F. and spray an oven-proof casserole or serving pan with cooking spray. Heat a frying or saute pan over medium heat and add 1/2 Tablespoon of the butter. Add the onion and cabbage and saute until the cabbage “noodles” are tender.
Remove the cabbage mixture from the pan and add the rest of the butter. Add the garlic and stir until fragrant, then stir in the mushrooms. Sprinkle with the seasonings, then cover and cook, uncovering to stir occasionally, until the mushrooms are soft. Stir in the corn. There should be some juices collecting in the bottom of the pan. If not, add a splash of white wine or water.
Add the cream cheese in small chunks and stir, smashing the cream cheese chunks as needed, until the cheese has melted and a nice sauce has formed. Add the herbs and seasoning, then stir in the cabbage mixture. Taste and adjust seasonings to your preference.
Pour the mixture into the prepared pan. In a small frying pan, smear a pat of butter all over the bottom to give it just a light coating, then add the breadcrumbs and seasonings and stir until lightly browned, toasted and fragrant. Pour the crumbs into a bowl and toss with the cheese, then sprinkle over the casserole.
Bake at 350 F. for about 20 – 25 minutes or until the cheese is melted and casserole is nicely browned on top. Serve and enjoy!

Notes

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