Cabbage roll in a pot was lunch the other day.
Cabbage roll in a pot was lunch the other day. Some low-carbers call this “crack slaw,” but I’ve been making for years before I saw anyone refer to it that way. Basically, I just brown up ground beef in a pot, season it with ginger, garlic, allspice, crushed red pepper and tamari or coconut aminos (both great alternatives to soy sauce), top with a small amount of slivered onion, about half a head of sliced fresh green cabbage on top, cover and let steam about 10-15 minutes, then drizzle about a teaspoon of dark pure sesame oil, toss, and serve.
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mmm…I had cabbage sauteed with onions and garlic with pinto beans for dinner last night. This looks better 🙂
Yours sounds a little southwest 🙂
It wasn’t seasoned properly for that — in fact, the only seasoning was salt and pepper — but that is a fine idea for future attempts!
Maybe some chili powder/cumin? IDK. I say put whatever you like in it. Sometimes I make it with tomatoes and add cheese on top, for sort of a spaghetti-ish style dinner.
That looks so good, Bobbi Jo Woods! Gonna have to give something like that a try…..
I like to make a big pot and then store servings in freezer containers. Keeps well.
I need this. I’m craving my grandmother’s homemade cabbage rolls now.
And here I was thinking people would bitch that I have posted this before (which I know I have, at least once, but can’t remember if used the same spices or not)