If you’re looking for low carb dinner recipes that your entire family can enjoy, you’ve got to try this amazing cabbage and ground beef skillet all tossed together in one pan.
Who doesn’t love simple weeknight meals, especially when they are quick and easy to make with just one pan to wash when you’re done? This cheesy cabbage casserole is packed full of fiber and protein, and is incredibly savory and delicious. Even my picky kids enjoy this meal with a little rice! Plus, there’s very little prep and clean up which is always a bonus in my book.
The main ingredients for this low carb meal are just ground beef, cabbage, diced tomatoes, seasoning, and shredded cheese. You really can customize from there! I prefer sautéed bell pepper and onion, but you could add any other veggies you happen to have on hand.
1 can (28 ounces) whole plum tomatoes, undrained
1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1 can (8 ounces) tomato sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
1 small head cabbage, thinly sliced (about 6 cups)
1 medium green pepper, cut into thin strips
4 cups hot cooked brown rice
1. Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
2. Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.
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