Stuffed keto cabbage casserole

By Booper-2

Ingredients

• 1 1/2 lbs 700 g green cabbage
• 51 ⁄3 oz. 150 g butter
• 1 lb 450 g ground beef
• 1 teaspoon 1 teaspoon salt
• 1 teaspoon 1 teaspoon onion powder
• 1/4 teaspoon 1/4 teaspoon ground black pepper
• 2 tablespoons 2 tablespoons Tex-Mex seasoning
• 1 tablespoon 1 tablespoon white wine vinegar
• 2 ⁄3 lb 300 g shredded cheese, preferably cheddar cheese
• 51 ⁄3 oz. 150 g leafy greens or lettuce

Details

Servings 74
Adapted from dietdoctor.com

Preparation

Step 1

Preheat oven to 400°F (200°C). Shred the cabbage finely with a sharp knife or in a food processor.

Fry the cabbage in 3 ounces of butter in a large frying pan or a wok on medium-high heat. Fry until soft, but don’t let the cabbage turn brown. This can take a little while; roughly 10 minutes.

Add spices and vinegar. Stir and continue to fry for a couple of minutes. Set aside on a plate.

Melt the rest of the butter in the same pan. Sauté the ground beef and fry on medium-high heat until most of the juices have evaporated. Lower the heat to medium-low.

Add cooked cabbage and sauté together with the beef for a minute. Remove from heat and add salt and pepper to taste.

Stir ⅔ of the cheese into the cabbage mix and place in a baking dish.

Sprinkle the rest of the cheese on top and bake for 15–20 minutes or until the cheese browns nicely.

Serve with a green salad.