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Ground Meat & Cabbage
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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 quart 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.
Makes 6 servings. 3 carbs per serving.
* You can use 1/2 cup canned chicken broth here in place of bouillon and water if you prefer.
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