Makes 8 servings
Per serving: ½ Lean protein 3 vegetables 3 condiments
Per serving: ½ Lean protein 3 vegetables 3 condiments
INGREDIENTS:
1 cup leeks, diced
3 cloves garlic, minced
1 lb lean ground beef
½ lb lean ground pork
1 cup grated cauliflower (i used frozen grated cauliflower, which cooks quicker)
1 medium head cabbage, chopped (core removed) – total weight 1 1/3 pounds
1 (28 ounce) can diced tomatoes
2 Tbsp tomato paste
4 cups beef broth
1½ cups low sodium tomato juice
1 tsp paprika
1 tsp thyme
2 tsp Worcestershire sauce
1 bay leaf
½ tsp salt
½ tsp pepper
1 cup leeks, diced
3 cloves garlic, minced
1 lb lean ground beef
½ lb lean ground pork
1 cup grated cauliflower (i used frozen grated cauliflower, which cooks quicker)
1 medium head cabbage, chopped (core removed) – total weight 1 1/3 pounds
1 (28 ounce) can diced tomatoes
2 Tbsp tomato paste
4 cups beef broth
1½ cups low sodium tomato juice
1 tsp paprika
1 tsp thyme
2 tsp Worcestershire sauce
1 bay leaf
½ tsp salt
½ tsp pepper
INSTRUCTIONS:
1.In a large pot, brown leeks, garlic, pork and beef. Drain any fat.
2.Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
3.Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until cauliflower is fully cooked.
4.Remove bay leaf and serve.
1.In a large pot, brown leeks, garlic, pork and beef. Drain any fat.
2.Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
3.Add all remaining ingredients, bring to a boil and reduce heat to medium low. Cover and simmer on low until cauliflower is fully cooked.
4.Remove bay leaf and serve.
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