Cheesy Cabbage, A Low-Carb Recipe

A Low-Carb Cheesy Cabbage Recipe (with a Personal Twist)

Discover my favorite low-carb cheesy cabbage recipe — creamy, comforting, and perfect for those managing food sensitivities like MCAS. Plus, I share my personal journey with Mast Cell Activation Syndrome and how it’s changed the way I cook.

New recipe alert! If you’re following a low-carb lifestyle, this Cheesy Cabbage recipe might become your new go-to. And while I admit, if you’re not watching your carbs, this might not be your thing, this dish has truly surprised me — in the best way.

But before we dive into the recipe, I want to take a moment to share why food looks a little different in our home these days.

Living with MCAS: Why My Recipes Are Changing

I don’t usually talk much about how MCAS (Mast Cell Activation Syndrome) affects my food intake, but today I feel compelled to. It’s become such a big part of my daily life, and it's directly influencing the types of recipes I can create — and eat.

While I already had to navigate several food allergies, MCAS has taken things to another level. My list of "safe" foods keeps shrinking, which forces me to get creative in the kitchen. I don’t say that with bitterness — more like determination. I’ve always loved creating new recipes and trying new flavor combinations, so I’m learning to shift that passion into new, sometimes unexpected, directions.

If you’re here just for the recipe, feel free to scroll down. But if you’re someone who’s also navigating food sensitivities, or you’re just curious, read on — maybe you’ll see a bit of your own journey in mine.

Saying Goodbye to Chocolate (and Other Favorites)

Do you have that one food you crave like nothing else? For me, it was chocolate. I didn’t eat it every day, but let’s just say we were close friends. Dark, milk — I wasn’t picky. But things started to change.

After a pretty severe reaction that included hives, severe joint & bone pain, and eventually throat constriction that made it hard to breathe, I had to accept the truth: chocolate had to go. It’s one of the toughest breakups I’ve ever had, if I’m being honest.

And chocolate isn’t the only thing I’ve had to give up. I haven't been able to tolerate fish lately, even canned tuna. That one stings — I used to eat tuna on salad almost every day. Now I can’t even look at it without thinking no thanks.

I have not figure out all of my triggers, but I am paying close attention. Sometimes you need to expose yourself if you have an inkling of the cause to figure a trigger out. I am slowly learning mine, and sometimes I get thrown a ball out of left field I cannot figure out, but I just keep trying. 

Why I’m Not Following a Low-Histamine Diet

I’ve done a lot of reading about MCAS — probably more than my doctors have — and I came across a scientist who also has the condition. She wrote about how she followed a strict low-histamine diet for five weeks, but once she tried to return to a “normal” diet, her body began reacting to everything.

That stuck with me.

Now, I’m not a doctor or a scientist, but I’m very observant. I track patterns and listen to things most ignore. My opinion — and it’s just that, an opinion — is that once she eliminated certain foods for a while, her body got used to not having them. So when she tried to reintroduce them, her immune system panicked.

It made me rethink cutting out too many things at once. For example, I hadn’t had chocolate since Christmas, and I believe the long break is part of why my reaction was so severe when I tried it again. My body may now see it as a foreign invader.

How Surgery Made Things Worse

For those who’ve been following along, you know I began having issues in 2021 after getting the COVID vaccine. But the worst flare-ups came after surgery last year. I didn’t know it at the time, but anesthesia can be high-risk for people with MCAS.

I was lucky. The reactions I had weren’t fatal — though they were terrifying — and they led me to dig deeper into what was going on. That digging eventually led to my diagnosis.

Now? Some days I honestly feel like I know more about MCAS than my physicians do. Even my pulmonologist admitted this condition is poorly understood and rare. But with post-COVID health issues becoming more common, I’ve read about doctors (like one in New York) advocating for more training so MCAS can be recognized earlier.

I still have so much to learn, but I’m finally connecting dots that confused me for years. And if I can help even one person feel less alone, or get a diagnosis faster, then sharing my story is worth it.

The Recipe That Keeps Me Going: Cheesy Cabbage

Okay, let’s shift gears. Let me introduce you to a recipe I didn’t expect to love — but now make almost weekly.

Yes, cabbage is technically a high-histamine food, but I tolerate it well. My theory? I never fully eliminated it from my diet, so my body doesn’t see it as a threat. Who knows? I’m just grateful I can still enjoy it.

Cheesy Cabbage Recipe

Ingredients:

• 1 head of cabbage, chopped into bite-size pieces

• 1 onion, chopped

• 8 oz cream cheese

• 1/4  cup sour cream

• 1/2 cup shredded cheese

• 1 tbsp garlic powder

• Salt and pepper to taste

• Olive oil for sautéing

Instructions:

1. Coat a large skillet with olive oil and heat on medium.

2. Add chopped cabbage and onion. Cook until the cabbage begins to soften.

3. Season with garlic powder, salt, and pepper.

4. Add cream cheese and sour cream. Stir until well combined.

5. Sprinkle in the shredded cheese. Mix until everything is melty and creamy.

6. Serve hot and enjoy!

Why I Love This Dish

I came up with this dish one evening when I had no clue what to make. I chopped up some cabbage and onion — my usual standby — and spotted a block of cream cheese. I thought, why not? (Yes, this is how I am cooking these days)

But it needed something more. So I added sour cream… then shredded cheese… and suddenly I had something creamy, comforting, and totally satisfying.

Since I’m so restricted in what I can eat these days, this cheesy cabbage has been a saving grace. It feels indulgent without wrecking my system. It’s low carb, filling, and surprisingly versatile. I usually serve it as a side with a protein, but honestly? I’ve eaten it as a main dish more than once.

And if you love cabbage as much as I do, you’ll understand why.

Would You Try It?

So tell me — would you give this one a try? Or is it too far outside your comfort zone?

I know cabbage isn’t everyone’s favorite, but when you’re navigating something like MCAS, finding a dish you can eat (and enjoy) feels like winning the lottery. And if you’re dealing with food restrictions of any kind, I see you. It’s hard, but it’s also possible to rediscover joy in the kitchen — one bite at a time.

Ciao,

Cara