Ground Meat and Cabbage
|1 lb extra-lean ground beef (or mixture of beef & turkey)|
1 small onion, diced
2 Tablespoons oil
1/2 head cabbage (about 3 cups coarsely shredded)
2 tablespoons carrots, shredded (optional)
1 bouillon cube*
1/2 cup water
garlic to taste
1/2 teaspoon caraway seeds
onion powder, black pepper and salt - all to taste
small tomato - thinly sliced
shredded parmesan and/or romano cheese
- Preheat oven to 350°F.
Combine ground meat, onion and garlic powder in a 2 qt. covered oven casserole/pan with oil. Sauté uncovered for about 15 minutes, stirring occasionally to break up meat mixture. Drain off any fat. (Optionally, this can be done in a skillet and then moved to a covered casserole at this point.) Add cabbage and all but last two ingredients and toss well. Cover casserole and bake at 350°F for 1 hour. Remove cover during last 15 minutes, top with sliced tomatoes and shredded cheese and return to oven for balance of baking time.
* You can use 1/2 cup canned chicken broth here in place of bouillon and water if you prefer.
3 carbs per serving.