Unstuffed Cabbage Roll Skillet
A deconstructed version of stuffed cabbage rolls, minus the rice.
Ingredients
- 1.5 lbs ground beef
- 1 lb bagged coleslaw mix
- 3/4 cup chopped onions
- 1 tbsp minced garlic
- 1 tsp paprika
- 1 tsp dried dill
- 1 tsp dried parsley
- 2.5 tsp salt divided
- black pepper to taste
- 1 can tomato sauce 14.5 ounces
- 1 tbsp tomato paste
Instructions
- Heat up a large Dutch oven or saucepot over medium high heat. Add the beef, onion, garlic, paprika, parsley, dill, 1.5 teaspoons salt, and black pepper to taste. Brown the meat, breaking it up as it cooks, until it is cooked through, about 6-8 minutes.
- Add the coleslaw mix and stir into the meat mixture. Pour in the tomato sauce and tomato paste and stir until the tomato paste breaks up. Turn the heat down and allow to simmer until the cabbage is soft, about 10 minutes. Taste, add an additional teaspoon or so of salt to taste, and more black pepper if necessary.
- Macros per serving: 298 calories, 9 grams net carbs, 21 grams protein, 17 grams fat.