Grand Slam Low Fat Unstuffed Cabbage
- Reviews 3
Ready In: 35 mins
Serves: 12
Ingredients
- 26 ounces pasta sauce
- 26 ounces extra mild salsa or 26 ounces mild salsa
- 1 lb ground meat (or more)
- 2 large heads of cabbage
- salt and pepper
- 8 ounces water or 8 ounces chicken stock
Directions
- 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.
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