Ground Meat And Cabbage Recipe - Cooking Index
Ground Meat And Cabbage Recipe - Cooking Index
You can use 1/2 cup canned chicken broth here in place of bouillon and water if you prefer.
Type: Meat| 1 lb | 454g / 16oz | Extra-lean ground beef |
| = (or mixture of beef and turkey) | ||
| 1 | Onion - diced (small) | |
| 2 tablespoons | 30ml | Oil |
| 1/2 | Cabbage | |
| = (abt 3 cups coarsely shredded) | ||
| 2 tablespoons | 30ml | Carrots - shredded (optional) |
| 1 | Bouillon cube | |
| 1/2 cup | 118ml | Water |
| Chopped fresh garlic - to taste | ||
| 1/2 teaspoon | 2.5ml | Caraway seeds |
| Onion powder - to taste | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Tomato - thinly sliced (small) | |
| Shredded parmesan and/or romano cheese |
Preheat oven to 350 degrees.
Combine ground meat, onion and garlic powder in a 2-quart covered oven casserole/pan with oil. Saute uncovered for about 15 minutes, stirring occasionally to break up meat mixture. Drain off any fat. (Optionally, this can be done in a skillet and then moved to a covered casserole at this point.)
Add cabbage and all but last two ingredients and toss well. Cover casserole and bake at 350 degrees for 1 hour. Remove cover during last 15 minutes, top with sliced tomatoes and shredded cheese and return to oven for balance of baking time.
This recipe yields 6 servings; 3 carb grams per serving.
Source:
Low Carb Recipes at http://www.lowcarbluxury.com
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