2 cups cabbage
2 tbsp minced onion
1 tsp garlic minced
1/8 tsp salt
100g ground beef
2 tbsp chopped onion
1/4 cup canned diced tomatoes
1 cup beef stock
1 tsp garlic salt
1/2 tsp dried basil
1/2 tsp ground black pepper
1 tsp dried
Begin by making the cabbage rice. Grate the cabbage using a food processor fitted with a grating plate. It should be small and look about the size of rice!
Pour the 4 Tbsp beef stock into pan along with the minced onion and garlic. Stir and cook until stock has evaporated and veggies begin to brown.
Add riced cabbage to the pan, stir and cover to steam for 2 minutes.
Remove lid and add salt. Cook, stirring constantly for about 2-3 more minutes to dry out the cabbage and make it more rice-like. Set aside.
In a large pan, brown beef and chopped onion, breaking beef apart as it cooks.
Add remaining ingredients, reduce heat and simmer for about 15 minutes or until thick.
Place cabbage rice in bowl and top with tomato beef mix. Serve hot!
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