Servings – 8

This recipe is fine for all stages of the program.

Ingredients:

• 1 lb. each of extra lean ground beef and pork
• 1 bunch of green onions  – chopped
• 1/2 large head cauliflower (shredded or chopped into very small pieces)
• 1/2 large head of cabbage (sliced thinly)
• 2 pkgs. of low sodium taco seasoning
• 1 tsp. Worcestershire sauce
• Tabasco sauce (optional, to taste)
• 1 Tbsp. onion powder
• 1 Tbsp. garlic powder
• 2 Tbsp. less sodium soya sauce
• 2 cups low sodium beef stock

Directions:

1. Brown ground meat in a large frying pan. Once the meat has cooked, drain any fat (this can be done using a colander or by placing some paper towel into a bowl or onto a plate and pouring the meat onto the paper towel to let it soak up any excess fat)
2. Once meat has drained of the extra fat, return it to the pan and add taco seasoning, shredded cauliflower, green onion, Worcestershire sauce, Tabasco sauce, onion powder, garlic powder, low sodium soya sauce and 1 cup of low sodium beef stock.
3. Mix thoroughly and cook until liquid has reduced, about 15 minutes.
4. While the meat is cooking, slice cabbage and put half on the bottom of a deep casserole dish, or into a slow cooker.
5. Once the meat is cooked,  pour it on top of the cabbage.
6. Then add the rest of the cabbage on top of the meat mixture.
7. Add the remaining beef stock. Cook on high in your slow cooker, or bake covered tightly at 325°F  for 2 ½ hours.
8. If using an oven, be sure to stir every 45 minutes.