Sunday, April 10, 2016

CABBAGE ROLL SKILLET





What You'll Need


  • two pounds ground beef
  • one medium onion (6 ounces before trimming)
  • one clove garlic, minced
  • one teaspoon salt, or to taste
  • one teaspoon pepper, or to taste
  • two tablespoons vinegar
  • two tablespoons granular Splenda or equivalent liquid Splenda
  • one small-medium cabbage, chopped (2 pounds cabbage before trimming)
  • 28 ounce can crushed tomatoes


How to Make It


  • 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.
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