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Thursday, January 14, 2016

CABBAGE ROLL SKILLET DISH


CABBAGE ROLL SKILLET DISH

Aside from the bacon and cheese, this is similar to the taste of cabbage rolls, but a real easy, lazy way of making it.  You can use sliced sausage instead of the bacon, if desired. Or leave them both out.  I think the cheese is a must…real good with cheese.  But then I love cheese!  The black pepper makes this dish a bit spicy, so if you like, you can reduce it by half to suit your taste.

1 lb ground beef (0.45 kg)
1 tsp salt (5 mL)
1 tsp seasoning salt (5 mL)
1 tsp black pepper (5 mL)
1 tsp dried parsley, optional (5 mL)
1 tsp minced garlic (5 mL)
14.5 oz fresh tomatoes, blended (411 g)
  in blender, OR canned diced tomatoes)
3 oz tomato paste (90 g)
Liquid sweetener to equal 2 tsp sugar (10 mL)
2 cups water (250 mL)
1 small head cabbage, chopped (15 oz; 425 g)
1 cup grated Cheddar cheese (250 mL)
4 slices bacon, cooked crispy and chopped, OR
  cooked, sliced sausage

In large frying pan, brown ground beef.  Add salt, seasoning salt, black pepper, parsley (if using) and minced garlic.  Cook another minute or two.  Stir in tomatoes, tomato paste, liquid sweetener and water.  Add cabbage, lower heat , cover and simmer 30 to 40 minutes, or until the cabbage is very tender.  Stir from time to time and add more water as necessary.  Sprinkle with Cheddar cheese and bacon bits, OR cooked, sliced sausage.  Serve.

Yield:  5 servings
1 serving
381.0 calories
30.1 g protein
23.8 g fat
3.3 g fiber
9.4 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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