We came back from a recent visit to the doctor with orders for one of us (no names will be mentioned) to cut back on white potatoes, white bread, white rice and pasta.  A 25% cut back he said.

So this Galley Kat got to searching through the recipe data base, the pantry and refrigerator to find options for tonight’s supper.  Well!!! Do I ever have a good one to share with you, my Peeps!

I found half a cabbage in the refrigerator that I sliced into long shards. You know, like noodle shapes..

Some onion and garlic.  A fresh lemon.  Seasonings.  Three little cans of tuna that I always keep on hand for easy boat meals.  And I just happened to have some green peas in the freezer, although drained canned ones are a decent substitute for the freezer-challenged.

This gave me another chance to use my little gem of a stove top oven.  My dear treasured Omnia.

I went all whole hog and used a sauce pan to saute and mix all the ingredients before dumping into the Omnia cook pan.  One extra pan to wash, I know, but this made enough for two meals for the two of us so it was a very small sacrifice washing up tonight knowing tomorrow’s dinner was already prepared.

Looks like the original tuna noodle casserole doesn’t it?  And he-who-must-cut-back-on-the-white-stuff LOVED it.

Yet another galley winner has been born.  I hope you enjoy it as much as we did.


Cook Time: 20 minutes
Servings: 4 Servings
Calories: 599kcal
This is a VERY tastey take on a traditional recipe but without the carbs.  And if you omit the bread crumb topping it’s entirely gluten free.  You may not miss the pasta at all.
Print Recipe


  • 2 Tbsp Olive oil
  • 2 Tbsp Butter
  • 1 Small onion, chopped
  • 2 Garlic cloves, chopped
  • 1 Tsp Dried dill
  • 1 Tsp Dry mustard powder
  • Salt and pepper to taste
  • 1/2 Medium sized cabbage
  • 1 Lemon, zested and juiced
  • 1.5 Cups Heavy cream (or evaporated milk for lighter results)
  • 3x3.5 Oz Canned tuna, drained
  • 1.25 Cups Grated parmesan, divided
  • 1 Cup Peas (frozen or canned and drained)
  • 1/4 Cup Panko or other dried bread crumbs (optional for gluten-free)


  • In a large saucepan heat oil and butter
  • Saute onion until softened then add garlic and stir until fragrant.
  • Add the mustard, dill and season with salt and pepper, stirring to combine then add the cabbage, sautéeing until it begins to soften but still has a little crunch to it.
  • Stir in lemon zest and juice then the cream simmering until the cream begins to thicken.
  • Stir in 1 cup of parmesan and continue to cook until melted then add the peas.
  • Scoop mixture into Omnia baking pan or casserole dish.  Combine the rest of the parmesan and panko if using and sprinkle mixture evenly over all.
  • Baked covered on the preheated Omnia base for 5 minutes on high then reduce heat to medium and continue cooking until bubbley and lightly browned (about 20 minutes).  For conventional oven bake uncovered in a preheated 350 ° F (177 ° C) oven for same amount of time (about 20-25 minutes)


Calories: 599kcal | Carbohydrates: 23g | Protein: 21g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 166mg | Sodium: 752mg | Potassium: 492mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2150IU | Vitamin C: 73.4mg | Calcium: 514mg | Iron: 2.2mg

Thanks to Peace Love and Low Carb for the inspiration.

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