CABBAGE ROLL SKILLET
2 pounds ground beef
1 medium onion (6 ounces before trimming)
1 clove garlic, minced
1 small-medium cabbage, chopped (2 pounds cabbage before trimming)
28 ounce can crushed tomatoes *
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 tablespoons vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
In a very large skillet, wok or Dutch oven, brown the ground beef with the onion and garlic; drain the fat, if desired. Stir in the remaining ingredients. Cover and simmer 30-40 minutes or until the cabbage is tender.
Makes 6 servings
* The original recipe called for two 14.5-ounce cans of diced tomatoes plus an 8-ounce can of tomato sauce. I had a large can of crushed tomatoes in the pantry and decided to use that instead of the diced tomatoes and omitted the tomato sauce to save some carbs. I also omitted the cup of water called for because I saw no good reason to add it. The tomato sauce would have added another couple of net carbs per serving and the carbs are already quite high without it.
Per 1/6 Recipe: 338 Calories; 18g Fat; 28g Protein; 18g Carbohydrate; 6g Dietary Fiber; 12g Net Carbs
I saw this recipe on Facebook but it seems to be posted all over the place and I have no idea who the original poster was. The vinegar and sweetener was my idea. Click the photo to see a close-up.
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