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Dana Carpender’s Low-Carb Unstuffed Cabbage Recipe

Dana Carpender’s Low-Carb Unstuffed Cabbage Recipe
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Stuffed cabbage is a perennial favorite, but it’s time consuming and labor intensive. Here’s a recipe that gives you all the flavor of stuffed cabbage at breakneck speed. Do use very lean ground beef for this recipe–it saves you the time needed to drain off the grease.

Ingredients

Units Scale
  • 1 1/2 pounds ground round or other very lean ground beef (750 g)
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic (5 ml) OR 2 cloves garlic, crushed
  • 1/2 head cabbage, coarsely chopped
  • 1/2 teaspoon pepper (2 ml)
  • 1/2 teaspoon ground nutmeg (2 ml)
  • 1/2 teaspoon ground cinnamon (2 ml)
  • 1 teaspoon salt (5 ml)
  • 8 ounce can tomato sauce (250 g)
  • 2 tablespoons lemon juice (30 ml)

Instructions

  1. Start the ground beef cooking in a heavy skillet over high heat – spread it out to cover the bottom of the pan so it cooks quicker.
  2. While the ground beef is starting to brown, chop your onion and crush your garlic. Plunk them in the pan with the ground beef, and stir the beef, using a spatula to turn it over and break it up so that it cooks evenly. Cover the pan and let it continue cooking, while you:
  3. Chop your cabbage coarsely. Stir this into the browning beef and onion/garlic mixture, a bit at a time – it will come close to overwhelming your skillet, unless yours is bigger than mine. Again, take care to turn everything over to keep it cooking evenly. Re-cover the pan.
  4. Open your can of tomato sauce. Uncover the pan and stir your meat/cabbage mixture yet again! When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, and seasonings. Re-cover, and let the whole thing simmer for 5 minutes, then serve.

Notes

(Recipe reprinted from 300 15 Minute Low Carb Recipes by Dana Carpender, copyright 2011, by permission of Fair Winds Press).

Nutrition

Find it online: https://www.carbsmart.com/low-carb-unstuffed-cabbage-recipe.html

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