Fantastic recipe Pam!
Thanks so much for sharing! It reminds me of a good old fashioned cabbage roll in casserole style. You will find a list of carb counts for veggies in Doug's book that list them in 1/2 cup servings. Or you can use the link to check your ingredients
http://ndb.nal.usda.gov/ It's a site I frequent often. FYI though when the Gov shut down last year....so did the site Haha I thought that was so silly! It's not like they pay someone to send you the information....its a data base for goodness sakes
Anyway I hope this helps
Cabbage Casserole
1 to 1 1/2 lb ground beef =
0 net carbs1/2 cup chopped onion =
5 net carbs1/2 cup green bell pepper =
3 net carbs1 can 14 oz diced tomatoes (I bought delmonte - has 2 carbs per 1/2 cup serving) =
7 net carbs (14oz can usually has 3.5 servings)
1 tsp salt
1 tsp garlic powder =
2 net carbs 1 head of cabbage = (lets say you get 4 cups chopped) =
12 net carbs 1.5 net carbs per 1/2 cup
3/4 cup shredded mild cheddar cheese (assuming you shredded your own or your package reads 0 carb) = 0 net carb
Directions:
Brown ground beef, onion, and bell pepper until ground beef is done, drain, stir in tomatoes, salt and garlic powder. Simmer uncovered 10 minutes, stirring frequently.
Boil cabbage wedges in small amount of water covered for about 10 minutes and drain well.
Lightly butter a 9" baking dish (I used a 8 1/2 x 11). Place cabbage in dish and pour beef mixture over and around cabbage . Bake in 350 degree oven for 20 - 25 minutes. Sprinkle cheese over cabbage casserole and bake for another 5 minutes or until cheese is melted.
If you add all of them up you get 29 net carb for the whole dish. So about 5 net per serving if you get 6 servings out of it.
