November 28 2016 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Stuffed low carb cabbage casserole
Some call it stuffed low carb cabbage casserole. We call it easy, healthy, homestyle low carb cooking. Try it tonight!
USMetric
servingservings
Ingredients
- 1½ lbs 650 g green cabbage, finely shredded
- 2 oz. 55 g butter
- 1 lb 450 g ground beef or ground turkey
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 2 tbsp 2 tbsp Tex-Mex seasoning
- 1 tbsp 1 tbsp white wine vinegar
- 2½ cups (10 oz.) 600 ml (290 g) cheddar cheese, shredded
- 5 oz. (2½ cups) 140 g (600 ml) leafy greens or lettuce
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat oven to 400°F (200°C).
- Fry the cabbage in a little more than half of the butter in a large frying pan or a wok over medium-high heat. Fry until soft, but don't let the cabbage turn brown. This can take a little while; roughly 10 minutes.
- Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.
- Melt the rest of the butter in the same pan. Sauté the ground beef and fry on medium-high heat until most of the juices have evaporated. Lower the heat to medium-low.
- Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and pepper to taste.
- Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.
- Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.
- Serve with a green salad.
99 comments
(For those wondering what size of baking dish to use. I've cooked this recipe using a 4 quart dutch oven).
Read all the comments, so knew it'd be greasy, but decided to follow the recipe exactly. Glad I did and yes it was greasy. I dipped my "green salad" i.e leaves into the fat and used it as a dressing.
Finely diced the cabbage with a knife and the cabbage did soften rapidly in the butter in the wok.
This is one of the most obviously fatty meals I've eaten, but am taking this as part of the change to be embraced. Didn't feel the need to lick the bowl though 8o)
I made it a bit differently than directed - same ingredients, but made it all on the stovetop (and not inside the oven) and used a dutch oven.
First, I made the tex-mex spices from scratch (see recipe elsewhere on Diet Doctor). Then, the cabbage, and the spices/vinegar, were cooked and set aside on a plate to "rest"; then I cooked the meat in the dutch oven; then I threw in the cabbage back into the dutch oven together with the cooked meat, gave it all a good mix, and then threw the grated cheese on top.
No need to use an oven on the late hot days of August. This can all be done on stovetop.
I covered the dutch oven, and let the flavours mingle for 10 minutes with the stovetop setting at medium-low. The cheese melted, yes there was fat bubbling up as well, but oh. my. goodness. What a delicious recipe !!
Here's link on dietdoctor :) httpss://www.dietdoctor.com/recipes/tex-mex-seasoning
I did drain any extra grease, but fat not an issue.
When heated up the next day for lunch, absolutely great.
Will keep as a favorite.
As written, this recipe makes 4 servings. You can use the drop down menu to scale the recipe to make fewer or more servings.
Used chicken thighs instead of ground beef. Didn’t have 75 oz. of cabbage on hand, so I made up the deficit with kale and cauliflower.
Love the spice mix, used 6 T. As directed. Perfect.
I replaced the butter with a lesser amount of olive oil and drained the meat before combining it with the cabbage as the abundant amount of melted cheddar cheese provided plenty of fat-base satiation on its own.
As I am the only one eating Keto in my household of three, I make a half-recipe of this dish in combination with a half-recipe of the Zoodle Bolognese. I start by cooking eighteen ounces of beef separately from the other Bolognese ingredients, set aside five ounces for this dish, prepare the rest of the Bolognese, take out one serving for myself, and add more tomato sauce for my other two diners, and, drum roll please, I have satisfied everyone while saving myself from eating endless servings of the same dish! It sounds complicated, but it's not much more work than making either dish anyway.
Cheers!
Can you leave the cheese or sour cream out?
The cheese and sour cream are integral parts of the recipes of which they are a part. They add flavor and satiating fat as well as holding some of the dishes together. Some recipes may work without those ingredients, but others will not.
Our nutrition information is always displayed per serving.