2 pounds ground beef
1 medium onion (6 ounces before trimming)
1 clove garlic, minced
1 small-medium cabbage, chopped (2 pounds cabbage before trimming)
28 ounce can crushed tomatoes
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 tablespoons vinegar
2 tablespoons granular Splenda or equivalent liquid Splenda
1. In a very large skillet, wok or Dutch oven, brown the ground beef with the onion and garlic; drain the fat, if desired. Stir in the remaining ingredients. Cover and simmer 30-40 minutes or until the cabbage is tender.
2. Makes 6 servings. Recipe: 338 Calories; 18 g Fat; 28 g Protein; 18 g Carbohydrate; 6 g Dietary Fiber; 12 g Net Carbs.