George Stella's Livin' Low Carb by Stella George & Williamson Cory

Author:Stella, George & Williamson, Cory [Williamson, Cory]
Language: eng
Format: epub
Publisher: Simon & Schuster
Published: 2004-12-28T05:00:00+00:00

1 head green cabbage

MEAT STUFFING:

2 pounds ground beef

¼ cup diced green bell pepper

¼ cup diced onion

¼ teaspoon minced fresh garlic

2 large eggs

2 teaspoons salt

1 teaspoon freshly ground black pepper

6 tablespoons Quick and Easy Ketchup

2 tablespoons diced green bell pepper

1. Preheat the oven to 375° F.

2. Fill a large pot halfway with water and bring to a slow boil over high heat.

3. Carefully cut off the bottom of the cabbage and remove as much of the core as possible while leaving the head intact. Drop the whole cabbage carefully into the boiling water. In just a minute the leaves will start to come loose. Using tongs or a fork, pull the loose leaves out of the water and set them aside. Work quickly so the leaves don’t overcook. (You need 12 to 15 leaves for this recipe.) Take the remainder of the cabbage out of the water and save it for another meal.

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