Cabbage noodle tuna casserole – low carb, gluten free

Cabbage Noodle Tuna Casserole - Low Carb, Gluten Free

  • Servings: 8
  • Difficulty: Easy
  • Print

Your favorite Tuna Noodle Casserole done as low carb with Cabbage.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • medium head green cabbage (about 1-1/2 lbs) cut into large shreds
  • 1 cup onion, chopped
  • 3 ribs celery, chopped
  • 2 gloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 teaspoon dried dill or 2 tablespoons fresh dill
  • 2 teaspoon dry mustard powder
  • 2 tablespoons lemon zest
  • juice of 1 lemon
  • 1 1/2 cup heavy cream
  • 1 1/4 cup Parmesan cheese, grated, divided
  • 3-5 ounce cans albacore tuna, drained
  • 1/2 cup frozen peas


  1. Heat the olive oil and butter in an extra large ovenproof skillet over medium heat.
  2. Once heated, add the cabbage, onion, celery, garlic, sea salt and black pepper to the pan.
  3. Saute until the vegetables are crisp tender – about 10 minutes.
  4. Mix in the dill, mustard powder, lemon zest, and lemon juice.
  5. Pour the heavy cream and 1 cup Parmesan cheese into the pan. Mix in and keep stirring until the cheese has melted and combined with the heavy cream.
  6. Reduce heat to medium low and let simmer to allow the sauce to thicken.
  7. Once the sauce has started to thicken, stir in the tuna and the peas.
  8. Sprinkle the remaining Parmesan over the top of the dish and transfer to the oven.
  9. Broil on high for 3-5 minutes or until the Parmesan on top has made a golden brown crust.

Recipe Courtesy of

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I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

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