With 2-plus years of low-carb eating under my belt, I’m no stranger to cabbage “noodles.” I used to make a wicked good stroganoff — ground beef sauced with mayo, sour cream and ranch dressing mix — served over shredded cabbage that’d been sauteed in butter.
My mouth waters just thinking about it. The recipe I’m about to share has a lot less fat and a decidedly Italian bent.
This Noodle-less Spaghetti was inspired by Wellness Mama’s One-Pan Grain-Free Spaghetti. I say “inspired by” because I didn’t actually look at Wellness Mama’s recipe when I started cooking. (It was in the bedroom, on my laptop, and I was in the kitchen with my iPhone in hand … but I couldn’t find the recipe in a pin or on her website. I looked under “beef” and came up empty.)
Turns out, mine doesn’t stray too far from the original. Guess that’s what happens when you finally get around to whipping up a recipe you’ve wanted to make for weeks. The original is burned into your subconscious mind.
But — in keeping with Weight Watchers’ guidelines — I cut the lean ground beef to 3 oz. per serving and added extra veggies. I’d have thrown in some mushrooms if I’d had any. Why didn’t I have any? Good question. I should have picked some up at the store. I stopped right before I went home to make dinner.
Mushrooms or no, do yourself a favor and make it. It comes together quickly and it’s so good you won’t miss the pasta. I promise.
In my version:
- 1 Tablespoon olive oil
- 2 cups onion, diced
- 1/2 cup bell pepper, diced
- Garlic and pizza seasoning to taste
- 12 oz. ground beef
- 2/3 head cabbage, sliced thin
- Jar Safeway Organics Marinara Sauce
- 1 cup mozzarella
Saute the onions and peppers in olive oil until softened, about 5 minutes. Season generously, then add ground beef. When beef has browned, add the cabbage and cook down. Add sauce and heat through.
Serves 4. Sprinkle 1/4 cup mozzarella over each serving.