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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe on a site called Linda's Low Carb Menus a few years ago when we were low carbin it. I do have to make it without onions, celery, and mushrooms so that the whole family will eat it. My teens love it, hope you enjoy it. :) Ingredients:
1 lb ground beef |
1 stalk celery, minced |
2 tablespoons onions, chopped |
3 -4 cups cabbage, chopped, about 8 ounces |
2 tablespoons butter |
8 small mushrooms, chopped, 3 ounces |
salt, to taste |
1/2 teaspoon pepper |
garlic powder, to taste |
1 cup chicken broth |
3/4 cup heavy cream |
8 ounces cheddar cheese or 8 ounces monterey jack cheese, shredded |
2 eggs, beaten |
Directions:
1. Brown the hamburger, celery and onion in a very large nonstick skillet; drain the fat.
2. Add the cabbage and butter; cook until the cabbage starts to wilt.
3. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly.
4. Season with pepper, salt and garlic powder to taste.
5. Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely.
6. Stir in the cheese, then the beaten eggs.
7. Pour into a greased 10-inch pie plate.
8. Bake at 350ยบ for 25-30 minutes until set.
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