Web30 min. Step 1. Heat olive oil in a large pan or pot over medium heat. Once hot, add the ground beef, breaking it up with a spatula or spoon. Step 2. Add the garlic, salt, italian …
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WebThis low carb lasagna uses cabbage leaves as the noodles, and features an easy, flavorful homemade meat sauce; it'll be a new family favorite! Author: Faith Servings: 8 servings
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Cabbage and noodles, cooked with bacon, is comfort food supreme, great for a chilly day. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes.
Melt butter and olive oil in pan over med high heat. Saute onions till golden brown, 5-10 minutes. Add cabbage cook till soft, 15 minutes. Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.). Cook 2 minutes and serve.
Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired. Bake in the preheated oven until golden brown on top, 30 to 40 minutes. You can add 3 strips of cooked crumbled bacon to the cabbage and noodle mixture before baking for extra flavor.
Season with salt and black pepper. Place cooked noodles and cabbage mixture in a large roasting pan; stir gently to combine. Sprinkle with more salt and black pepper, if desired. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.