Recipe Created from
What’s-On-Hand in the Fridge
Kitchen sink recipes, or what’s on hand in the fridge, sometimes turn out to be a home chef’s favorites. Got cabbage? Southern Cream Cheese Cabbage recipe is a must for anyone who loves the two ingredients. Make it for you and a friend or your other half. It’s a vegetable with southern richness without being loaded down with a ton of calories, fat, or carbs.
Benefits to eating cabbage:
- Good source of Vitamin K and C
- Low in fat, calories, and carbs
- Easy to cook: see how easy in this video…
Today was one of those days that I wondered what was on hand in the refrigerator that I could make in my slow cooker. One thing I had a lot of was cabbage. But just cabbage? In the slow cooker with no meat? Ah, I had meat. What I came up with next totally took me by surprise. Cream Cheese Cabbage.
Cream Cheese Cabbage - a Slow Cooker Recipe
Make this southern creamy cabbage recipe in the slow cooker
- 1 head Cabbage
- 1/2 block Fat Free Cream Cheese
- 2 each Frozen Turkey Breakfast Patties
- 4 tablespoons butter
- 1/2 teaspoon salt
- 2 teaspoons Santa Fe Seasons Six Seasonings Or use your favorite herbs and spices.
- 1/4 cup Water
Chop cabbage and set aside.
Melt cream cheese in the microwave using the defrost method for two minutes, checking it every thirty seconds and stirring until smooth.
Stir in four tablespoons of butter, cut in fourths to help it melt faster.
Next, add salt and seasoning into 1/4 cup of water and set aside (or pour water into the bottom of the slow cooker, and save the seasoning mixture to add on top of cabbage).
Pour melted butter and cream cheese into the bottom of the slow cooker, and mix with the water and seasoning mixture.
Add cabbage to the slow cooker, and top with seasoning (and water if you didn't add it already).
Add turkey pieces on top of the cabbage.
Cover with the lid, plug the slow cooker in, and cook on high for three hours (or 3-1/2 if you like your cabbage extra soft).
The Cabbage and Cream Cheese Slow Cooker Veggie For Two recipe is enough for at least two servings each for two people (and maybe some left over). It also could be enough for four people to have one serving. Of course, it depends on how large or small your cabbage is. I used a large head of cabbage and had three 1/2 cup to 1 cup servings through the day – and I’m sharing it with a writer friend for lunch tomorrow.
Check out the video to get a closer look at the steps to make this fabulous creamy recipe:
Try the recipe, and add it to your vegetable collection if you like it. In fact, if you like cream cheese and cabbage, make it and come back and comment about it.
Enjoy! I did!!