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.


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.
Cook Time 20 minutes
Servings 4 Servings
Calories 599kcal


  • 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.