(KETO FRIENDLY) RECIPE OF CREAMY CABBAGES AND MUSHROOMS

4 Ingredients 

• 103.00 g, Cream Cheese Classic
• 9 g, Garlic
• 167.00 g, Mushrooms, white, raw
• 50 g, Cabbage, raw
• Pinch of Sea Salt 
• Some Pepper
• Some Mints
• 1 tablespoon of Virgin Coconut Oil

Method: (7 Servings, Each serving at 1 Net Carb)

1. Cut cabbages into stripes and boiled it for about 5 minutes until it has become soft but firm. Drained the water out.
2. In another pan, add in coconut oil, followed by garlic, white mushrooms, Add the cooked cabbage and stir thoroughly. Add a pinch of sea salt, pepper and mints.
3. Off your stove.
4. Stir in the cream cheese.
5. Total weight for this batch is 732 gram. I will keep in a big glass container. This will be one of my side dish for my weekdays breakfast/ lunch.

Note: By sharing our experiences in baking, we could improve further the recipe. Hence I would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.