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2016-09-02

How to make Lazy Cabbage Casserole (Dr Poon / Paleo / Primal / Low Carb)



There are any number of Lazy Cabbage Casserole recipes on the internet, but they tend to use rice, butter, and tomato soup. I’m eating healthier these days, and this recipe is Dr Poon Phase 1 Friendly and adaptable to any paleo / primal / low carb diet.

I was inspired by Leigh’s blog, Poonapalooza, where she writes about her amazing weight loss following Dr Poon’s Metabolic Diet, a medically supervised program in Canada. She came up with this take on the Lazy Cabbage Casserole, and it’s delicious. You can find her blog at http://www.poonapalooza.blogspot.com – check it out!

My husband even loves it, and he’s not following this diet himself, so the more meals I can find that we can both eat, the better!

I’ve made a few modifications in the video to suit what I had on hand. I have made it with the mix of beef and pork and I like that best. I’ve also made it with all beef, and in this video with all pork. We don’t have Half Salt in Australia, so I just left that out. Also the instructions say to put half the cabbage on the bottom of the slow cooker, and the rest on top of the meat mixture. I found the cabbage on top didn’t cook as well, so I just put it all on the bottom.

INGREDIENTS:

• 1 pound (500g) each of extra lean ground beef and pork
• 1 bunch of green onions (about 6 chopped)
• 1/2 head of large cauliflower (shredded)
• 1/2 large head of cabbage (sliced thinly)
• 2 packages of low sodium taco seasoning
• 1 tsp Worcestershire sauce
• Tabasco sauce (optional, to taste)
• 1 Tbsp each onion and garlic powder
• 2 Tbsp less sodium soy sauce
• 2 cups low sodium beef stock
• Half Salt to taste

METHOD:

Brown the meat in a large skillet and drain any fat. Then add everything except the cabbage and 1 cup of the beef stock. Mix thoroughly and cook until liquid has reduced, about 10-15 minutes.


Put the cabbage in the bottom of a deep casserole dish, or your slow cooker (my preferred method). When the meat mixture is ready, pour that on top of the cabbage. Pour the remaining cup of beef stock evenly over the top.

Cook on high in your slow cooker (or covered tightly at 325F for 2-1/2 hours) and it’s ready to enjoy. If using the oven, Leigh recommends you stir every 45 minutes.

I got 5 big serves out of this, but your mileage may vary. Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/