Today I’m going remind you of a recipe from about 5 years ago. It is one we have had many times. Sometimes we even have it as a low carb meal serving it on riced cauliflower or spaghetti squash instead of rice or potatoes.
I hope you enjoy this one.
This is one recipe that I was skeptical of even trying because I didn’t care for cooked cabbage. I got this about a dozen or more years ago. It was part of a weekly menu and grocery list, so to give the whole menu thing a decent go, we tried it. I was pleasantly surprised.
I actually think I like it better than I would actual cabbage rolls because you can modify how much cabbage you use. So let’s get to it.
Brown one and a half pounds of ground meat (I use ground turkey) with either onion and garlic or onion powder and garlic powder, salt and pepper.
Meanwhile, slice or chop half a head of cabbage. I slice it on my mandolin.
Break up the browned meat. Drain, if you have fatty meat. The turkey I use, although by the numbers it should be rather fatty, most of the moisture evaporates and I have no need to drain it.
That handy gadget is one I got from Pampered Chef and I really like it for breaking up the meat.
Add the cabbage, bit by bit. If you try to add it all in at once, you will most likely, have a big mess on your hands. But if you add it bit by bit, it wilts and there is plenty of room for it all.
Serve over rice, like we did this night, or with baked potatoes. If you prefer to have a low carb meal, you could serve it with cauliflower or spaghetti squash.
This night I served it with rice and that wonderful homemade artisan bread that I mentioned last Friday. I’ll be whipping up a batch of this awesome bread again today and will take pictures to share in the next couple of weeks.
The original recipe suggested serving with a dollop of sour cream on top.
- 1 1/2 pounds ground meat
- 1 onion, chopped or some onion powder
- 2 cloves garlic, pressed or some garlic powder
- 1/2 head cabbage, chopped or sliced
- 8 ounces V-8 vegetable juice
- salt and pepper to taste
- In a large skillet, start browning the meat, adding the onion and garlic or onion powder and garlic powder, salt and pepper.
- Drain grease as necessary.
- Add the cabbage bit by bit, as it wilts, add more.
- Add the V-8, simmer on low for 7 minutes on low, covered
Until next time, God bless,