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Cabbage Pot Casserole




Source of Recipe


www.carb-lite.com


List of Ingredients







2 lb cabbage -- 1k
1 lb ground veal -- 500gr'
3/4 lb cooked ham -- 375gr ground
1/2 cup onion -- chopped
1 cl garlic -- minced
1 1/2 tsp salt
1 dash pepper
2 chicken bouillon cube -- dissolved in 1 cup w
1 bay leaf -- crumbled
1/4 tsp ground thyme



Recipe



Remove outer leaves and core of cabbage. cut remaining cabbage into quarters, then cut in coarse shreds. Place about 1/4 of the cabbage in the bottom of a heavy saucepan. Combine ground meats, onion, garlic, salt and paper, and mix well. Drop about 1/3 of this mixture on top of the cabbage in the pot. Continue to layer cabbage and meat mixture, ending with a layer of cabbage. Add bay leaf and thyme to the bouillon, and pour over cabbage. Cover saucepan tightly and simmer about 1-1/2 hours or until meat is well cooked and cabbage is tender.

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Per Serving (excluding unknown items): 260 Calories; 12g Fat (40.4% calories from fat); 27g Protein; 12g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 1618mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.