Perfect for a snowy day—simple, hearty, and full of flavor!
Ingredients
1 tbsp olive oil
1 lb lean ground beef
1 tsp minced garlic
1 chopped onion (about 1 cup)
1 small head of cabbage (4–5 cups, chopped)
1 can (14.5 oz) diced tomatoes
I like Red Gold with basil, garlic & oregano
1 small can (8 oz) tomato sauce
1/4 cup water
1/2 tsp salt
1/2 tsp pepper
3 packets Splenda (added after cooking) — optional
Instructions
In a 3-quart pan, heat the olive oil and brown the ground beef with the onions and garlic.
Stir in everything except the cabbage: diced tomatoes, tomato sauce, water, salt, and pepper.
Add the chopped cabbage on top. Don’t worry if it fills the pot—it will cook down.
Gently fold the cabbage into the sauce.
Cover and simmer for 30 minutes, stirring occasionally.
After cooking, stir in the Splenda to balance the acidity of the tomatoes—it gives a mild sweet-and-sour flavor.
Notes
My family loves this!
For non–low-carb eaters, it’s delicious served over noodles or mashed potatoes.
Tastes even better the next day.
Thanks to everyone who shares delicious inspiration on this site!