GRAND SLAM LOW FAT UNSTUFFED CABBAGE
My family has made stuffed cabbage rolls for 35 years or more, then as we grew older, we migrated to unstuffed cabbage casseroles. I always thought that our stuffed, and unstuffed casseroles always tasted rather bland, so I created this recipe, and the taste blew my mind. Be prepared to freeze some of this, cause it makes a ton. Your family will gobble this up. This is truly the best cabbage I have ever eaten.
Provided by Cajun Joe
Categories One Dish Meal
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Core and slice cabbage 1/2" thick, and add to water in pot, and stir and cook till wilted.
- Meanwhile - chop ground meat fine as you fry till it's no longer red. Place cooked meat in a colander to drain grease. Then wash the ground meat with running hot faucet running water to remove rest of grease.
- Add ground meat, and sauce, and salsa to wilted cabbage, then simmer for 5-10 minutes. Serve over cooked white rice if you desire.
- NOTE: At this point it is done, but you could have used the medium, or hot salsa instead, but that is much too peppered for me.
- I used two 6" heads of cabbage, and the taste was strong and delicious, but I really believe that, with even larger heads of cabbage, and more meat if you choose = the taste wouldn't hardly deminish.
- If you decide to add white rice to the recipe in the pot, consider using converted rice that holds it's texture even after freezing = like Uncle Ben's.
- See my recipe for gumbo to get 13 minute boiled white rice recipe.
Nutrition Facts : Calories 112, Fat 1.8, SaturatedFat 0.2, Sodium 701.9, Carbohydrate 22.4, Fiber 6, Sugar 14.8, Protein 5.1
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