Ingredients:
- 4.5 oz. very lean ground beef or buffalo
- 3 cloves garlic, diced
- 16-ounce can no-salt tomato sauce
- 1 medium cabbage, shredded
- Pink salt, pepper, onion powder, garlic powder, oregano, basil, and Stevia to taste
- 1 cup onion, chopped
- 14-oz. can no-salt diced tomatoes
- 2 tsp. tomato paste
- 1/4 cup low sodium broth (chicken, beef, or vegetable)
Directions:
Put meat in saucepan with onion, garlic, and spices. Cook until meat is done and onions are soft. Add diced tomatoes, tomato sauce, and tomato paste. Simmer while cabbage is cooking. Put broth in large, no-stick pan (we use a wok) and add shredded cabbage. Cook until desired tenderness. Feel free to spice up the cabbage while cooking. You can also add garlic, pink salt, and Braggs aminos. Place 1/2 of the cabbage on each plate and top with sauce.