Submitted by: Jules Abdul
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 1
I live in an area where it is impossible to find spaghetti squash so when my meal calls for that, I use cabbage instead and make a variation of the recipe. I find this dish very yummy as all the natural flavors mix together well. The cabbage can be just the right taste of sweetness. Try it yourself and let me know. You can double or triple ingredients if you are cooking for more than one person.
1 c. cabbage
4 oz. ground beef
1/2 onion
1/2 tomato
2 tsp. coconut oil
sea salt & black pepper to taste
1/2 tbsp. wheat-free soy sauce
Cut a whole cabbage into half and slice it thinly with a large knife until you get enough for a cup. You will see that they come out in long thin shreds which will act as your 'noodles'.
Chop up the tomato and onion and add the coconut oil and meat into a pan. Add your salt and pepper to taste. Stir fry until meat is cooked properly and the onions are slightly brown. Add the cabbage and a little water so that the steam will cook the cabbage nicely. (Do not overcook as this will make it too soggy and take the crunch out of the cabbage). Add your teaspoon of soy sauce (try to get organic and wheat free if possible) and if you like a little spice, add some chili flakes or powder. I grind my own to add to my meals and it helps with giving your metabolic rate a kick start.
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