Cabbage Roll Skillet

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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.

2. Cover and simmer 30-40 minutes or until the cabbage is tender. Makes 6 servings. Per 1/6 Recipe: 338 Calories; 18g Fat; 28g Protein; 18g Carbohydrate; 6g Dietary Fiber; 12g Net Carbs

Bon Appetit!

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