Sandy's Kitchen: Cabbage

Showing posts with label Cabbage. Show all posts
Showing posts with label Cabbage. Show all posts
This one has comfort food written all over it! I love stuffed cabbages, but they can be a little time consuming to make and this recipe was way more easier to prepare! No stuffing required! Ground beef, tomatoes and cabbage always make a wonderful combination and will be great served on a cool or cold day.

The 1/8 tsp of cinnamon left just a hint of cinnamon flavor, which is just the way I like it. You can always leave it out if you don't care for cinnamon in your meats. Cook the ground beef and chop the cabbage the night before and you can have this recipe made in less than 30 minutes. Definitely a keeper!

Brown your lean ground beef and weigh out 25 oz cooked.

Add chopped cabbage to the 25 oz of cooked ground beef.

Then add the diced tomatoes, vinegar and water.

Next add the spices.

Stir until combined, bring to a boil, and then cook over low heat for about 30 minutes.

Divide into 5 equal portions. This is a great meal to freeze for later!

Unstuffed Cabbage Roll

25 oz 93% lean ground beef, cooked (5 Leans)
1/2 tsp onion powder (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
4 cups cabbage, chopped (8 Greens)
2 (14.5 oz each) cans Great Value Italian diced tomatoes (7 Greens)
1 tbsp. cider vinegar (1/4 Condiment)
1/8 tsp ground cinnamon (1/4 Condiment)
1/2 tsp ground black pepper (1 Condiment)
1 tsp sea salt (4 Condiments)
1 packet stevia - optional (1 Condiment)
1/2 cup water

Combine cooked ground beef with cabbage, diced tomatoes, vinegar and water over medium high heat.

Add  garlic powder, onion powder, cinnamon, black pepper, salt and sweetener. Bring to a boil. Cover and simmer for 30 minutes or until cabbage is tender. Divide into 5 equal portions.

5 Servings with 
1 Lean, 3 Greens, 2 Condiments per serving

I absolutely love this dish as a quick and easy Lean and Green meal! I mean... it doesn't even require cooking so you don't have to get your kitchen hot from turning on the oven! Leave the heat outside!

Peanut flavored dressings or sauces have always been a favorite of mine, but I haven't found a great low carb one yet so what is there to do but create my own. Plus, you know never know what is really in those dressing you purchase pre-made. When you make it yourself, you can always vary the ingredients in the dressing to your own liking. For instance, if you don't like spicy, leave the crushed red pepper out! It is a great way to get your water in though!

The peanut dressing mixed with already packaged cole slaw mix is phenomenal! The cole slaw mix I used was from Wal-Mart and it is called Market Fresh Tri Color Cole Slaw mix. It has a mixture of cabbage, red cabbage and yes.... carrots. You can pick the carrots out, but there isn't much inside the bag. A cup and a half of this mix is only 5 grams of carbs! That's all your greens with only 5 grams of carbs! One serving of greens needs to be less than 5 grams of carbs. Yeah... so I left those orange tid-bits in! This will definitely be a regular menu item for me! 

Shrimp Salad with Peanut Dressing

1 1/2 cups tri-color coleslaw mix OR 1 1/2 cup shredded cabbage (3 Greens)
7 oz cooked shrimp - I had the frozen ones in the bag with... tails and shells removed defrosted (1 Leanest)

2 tbsp powdered peanut butter aka PB2 (1 Optional Snack)
1 1/2 tbsp water
2 tsp lite soy sauce (2/3 Condiment)
1/4 tsp ground ginger (1/2 Condiment)
1/8 tsp crushed red pepper (1/4 Condiment)
1/2 packet stevia or to taste (1/2 Condiment)
2 tsp sesame oil (2 Healthy Fats)

 Combine cole slaw mix and shrimp in a medium sized bowl.
Mix all the ingredients for the peanut dressing together in a small bowl.
Pour over shrimp and veggies.
Toss to coat. Enjoy!

Makes 1 Serving
Each serving provides
1 Leanest, 3 Greens, 2 Condiments, 2 Healthy Fats and 1 Optional Snack

Don't care for shrimp? Use 6 oz of cooked chicken breasts and decrease the sesame oil to 1 tsp in the peanut dressing for 1 Healthy Fat.

I love this cole slaw recipe because it is so simple and super fast to make. I like using the tri-color cole slaw mix that is already prepared so it is easy to toss everything together with just a few ingredients. BAM... and you are done! No cooking required! I also love that slightly sweetened apple flavor you get from the apple cider vinegar and stevia. I swear it reminds me of eating crunchy apples! Love, love, love! I hope you enjoy this as much as me!

Cole Slaw

1 1/2 cups tri color cole slaw mix - take out the carrots if you like (3 Greens)
2 tsp apple cider vinegar (1/6 Condiment)
1 tsp olive oil (1 Healthy Fat)
1/2 packet of stevia or sweetener of choice, or to taste (1/2 Condiment)

Combine all ingredients in a medium size bowl. Enjoy!

1 Serving with 
3 Greens, less than 1 Condiment, and 1 Healthy Fat

This is one my favorite lean and greens! The slightly sweet and savory taste makes this dish yummy and stand out among other stir fry recipes so don't skimp on the sweetener. I have always been a fan of sweetened meats. That is probably why I gained my weight! The dreaded sweet tooth! Thank goodness for stevia! I hope you enjoy this recipe!

Hamburger Cabbage Stir Fry

16 oz raw 95 to 97% lean ground beef (2 Leaner)
2 tsp sesame oil (2 Healthy Fats)
2 1/2 cups cabbage, shredded (5 Greens)
1/2 cup any color bell pepper, chopped (1 Green)
2 tbsp lite soy sauce (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp ground ginger (1 Condiment)
1/2 packet Stevia (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)

In a large skillet or wok, heat sesame oil and brown the ground beef. Add soy sauce, garlic powder, stevia, salt and pepper. Then add cabbage and bell pepper. Stir-fry until the vegetables are tender-crisp about 5 to 7 min. Enjoy!

2 Servings with 
1 Lean, 3 Green, 3 Condiments, and 1 Healthy Fat per Serving

I know what you are thinking... this does not look like egg rolls! Actually, it looks like one big pile of mess on a plate lol. Well, this is a low carb egg roll :) It is similiar to the inside of an egg roll without that higher carb crispy outside shell. Yeah, the one deep fried in tons of oil. Big no, no if you are trying to lose weight. I absolutely love them and actually make one heck of an egg roll, but they aren't too kind to my waist line so these will make a great substitute. The best way to measure the lettuce is with a digital scale and by using this Vegetable Weight Conversion Chart. Remember to choose the correct form of the vegetable by how you are going to eat it. For instance, if you are eating the veggie cooked, then choose the cooked weight of cabbage. Enjoy!

Inside Outside Egg Rolls

1 cup cabbage or tri-color cole slaw mix, shredded (2 Greens)
1/4 cup celery, chopped (1/2 Green)
1/4 cup scallions, chopped (1/2 Green)
6.5 oz raw 93% lean ground beef - you will need 4.3 oz cooked (7/8 Lean)
1/4 cup egg beaters (1/8 Lean)
1/8 tsp ground ginger (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1/8 tsp Chinese five spice blend (1/4 Condiment)
1 tbsp lite soy sauce (1 Condiment)

Combine shredded cabbage, celery, and scallions. Toss together. Set aside.
Brown ground beef. Throw the veggies in with the meat. Sprinkle stir-fry mixture with ginger, garlic, and five spice blend. Add soy sauce and egg beaters into skillet. Continue to stir-fry until vegetables are tender, but firm. (No pieces of egg should be visible.) Remove skillet from heat and serve.

1 Lean, 3 Greens, and 1.75 Condiments

Craving Asian food? Try these low carb cabbage wrapped pot stickers! I used ground beef, but you can also use pork too! If you don’t want to wrap them in cabbage leaves, the meat tastes just as yummy without the cabbage! Enjoy this recipe!

Cabbage Wrapped Beef Pot Stickers

75 grams of cooked cabbage (1 Green)
8 oz 95% to 97% Ground Beef raw (1 Leaner Lean)
2 tbsp chopped green onion (1/4 Green)
1 tsp Sesame oil (1 Healthy Fat)
1 tbsp lite Soy sauce (1 Condiment)
1/8 tsp Ground Ginger (1/4 Condiment)
1/8 tsp Garlic Powder (1/4 Condiment)
Cooking spray

Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.

Separate at least 8 of the larger outer cabbage leaves from both halves, and then add to boiling water. (Save remaining cabbage for another meal). Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl. Mix well.

Place a large nonstick pan over medium heat and spray with non-stick cooking spray. Form the filling into thick oval patties about the shape and size of your thumb.

Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Wrap cooked patties in cabbage leaves and secure with toothpicks.

Makes 1 Serving
Each serving provides
1 Leaner Lean, 1 Green, 1 Healthy Fat and 1.5 Condiments

I love Asian food. I can eat it all day long and still not be tired of it. I found this recipe floating around somewhere whether it was on facebook or the recipe board and knew I had to make it. I had to make a few adjustments considering the original recipe states to use 1 oz of szechuan seasoning mix. My package was 3/4 oz and had 3g of carbs per serving. One package had 4 servings! That's a lot of carbs for 1 serving of meat the original recipe stated for 7 oz of ground turkey. Maybe there is another seasoning with less carbs. Anyways, 2 teaspoons was more than enough for me. Very, very tasty. I used ground beef and I loved how it turned out. With one pound of ground beef, I got two meals and still had 2 oz left of meat that I will save for another meal. I definitely recommend this one. Sometimes I don't even feel like I am on a diet. Thank goodness for that. Otherwise, I am not sure how long I would last. I will continue to make this even after Medifast. Enjoy!

Asian Lettuce Wraps

14 oz 93% lean ground beef - should yield 10 oz cooked (2 Leans)
3 cups of shredded cabbage or bagged cole slaw mix (6 greens)
2 tablespoon lite soy sauce (2 condiments)
2 teaspoons packaged szechwan seasoning mix (3 condiments) *See note below
Add any additional water
iceberg lettuce leaves (optional)

Get a wok (or non stick pan) very hot. Cook the meat and break it up into very small pieces. When its no longer pink, add the cabbage and pour the sauce over mix. Continue cooking on high heat just until the cabbage starts to wilt. I sprinkled red crushed pepper on it.

2 Servings with 1 Lean, 3 Greens, and 2.5 Condiments per Serving

* The Szechwan seasoning mix I found in my local grocery store had 3 g of carbs per 2 teaspoons which is one serving size marked on the package. I figured it was 3 condiments because 3 g of carbs is the max we are allowed per day in condiments. If there is another package of Asian seasoning that has less carbs, feel free to use more seasoning. Also, you could always leave out the soy sauce and use 4 teaspoons of seasoning mix.

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