Smoked Fish Over Creamy Cabbage

• 1/2 small head white cabbage
• 1/2 cup cream
• 4 tablespoons butter, divided
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon rind
• 8 ounces smoked fish (trout, salmon, finnan haddie, sturgeon, sable), bones removed, broken into small pieces
• 2 tablespoons chopped fresh parsley
• 1/2 lemon, thinly sliced

1. Bring a large pot of lightly salted water to a boil. Quarter cabbage and remove center core; cut into 1/2" strips. Cook cabbage 10 minutes. Drain well and pat dry.

2. Melt 2 tablespoons butter in a large saute pan over medium heat. Add cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream; add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

3. Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3 minutes over low heat. Melt remaining butter in a small, microwave-safe cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

nutrition per serving: Carbohydrates: 3 grams, Net Carbs: 2 grams, Fiber: 1 grams, Protein: 9 grams, Calories: 141

from Atkins for Life

Yield: 8 appetizer servings