Unstuffed Cabbage
Low Carb Menu #7 – Liver Shrinking Diet
This easy, healthy meal can be made either in the oven or a slow cooker. The roots of this dish are Eastern European; there are variations of stuffed cabbage all over that region. This version has the same flavors and ingredients of stuffed cabbage, but is much easier! It can be made low fat by using very lean ground meat.
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Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
* 1 head cabbage
* 1 to 1 1/2 pounds ground meat (beef, turkey, or combo)
* 1/4 cup minced onion
* 1 Tbsp caraway seeds
* 1 tsp ground coriander
* 1 tsp garlic powder
* 1 16oz can diced tomatoes
* 3 Tbsp lemon juice or vinegar, which is actually more traditional
* Salt, pepper, sweetener to taste.
Preparation:
1) cut the cabbage into chunks, about 3 inches on a side. Separate into pieces, maybe 2 to 4 leaves thickness each. Put about half in the bottom of the roasting pan or crock pot.
2) Mix the meat, onion, and spices, including salt and pepper. Form into meatballs, and nestle them amongst the cabbage leaves. Put the rest of the leaves on top.
3) Put tomatoes and lemon juice or vinegar into blender, food processor or use a hand mixer. Pulse a few times. You want the tomatoes partially pureed, but still to have the chunks.
4) Add sweetener to the tomato mixture until you get a nice “sweet and sour” effect. Add a bit of salt and pepper, and another tablespoon of caraway seeds, if desired. Pour the mixture over the cabbage.
5) Bake in oven at 350 F for 1 hour. I like to cover it for the first 20 minutes to get the juices going, and then remove the cover. In a crock pot, cook for 6 to 8 hours on low or 2 to 3 on high.
Nutritional Analysis: Total calories and fat are going to depend upon meat chosen. For four servings made with 1 1/4 lb. meat, each serving has: 15 grams effective carbohydrate plus 9 grams of fiber and 30 grams of protein
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