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.

 Add the V-8 juice.

Combine.

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.

Until next time, God bless,

Michele ºÜº