A series of cabbage and meat low-carb recipes from DietDoctor.com
Blue Cheese Cabbage Stir-Fry. A few observations: Just use 1 head of cabbage. It will be 1.5-2 lbs, and it doesn’t make much difference how much there is. I used shallots.
The ground beef was available onl in 1-lb packages (and 1.3 lbs is odd measure), so I bought a packaage of sweet Italian sausage links: 1 lb, 5 links. I used one of those links in addition. I think 1.5 lbs is a more logical target.
The blue cheese melted slowly, and I poured in the cup of heavy cream before it was done, but no problem: cooked well. I tried this time a good blue cheese (Pt. Reyes), but I think the house crumbled blue cheese would work as well, and it’s what I’ll use next time—and there definitely will be a next ti: extremely tasty.
I used 1-1.5 tsp ground black pepper. Tastes better than 1/4 tsp.
Two ounces of butter was more than I wanted to use, so I went with about 1.5 oz. Again, the amount is not critical, and you could just use the amount that seems right to you, on the generous side.
I think next time I’ll use chopped or quartered domestic white mushrooms. They seemed as if they would fit. I would also stir in 2 Tbsp amontillado or cream sherry right at the end.
In all the recipes in this series, I skip onion powser and instead use chopped shallots or scallions or leeks or onions. Others in this series:
All these recipes are low-carb, so don’t eat with rice, potatoes, bread, breadsticks, or any other carb. This is the meal. You’ll get your energy calories—the calories you burn doing the day’s activities—primarily from fat rather than from carbohydrate. Protein remains unchanged. You simply replace the calories you formerly got from carbs (which you now don’t eat) with calories from fat, which makes your meals a bit richer in fat than when you were also eating caarbs. Total calories remain about the same or even drop somewhat: high-fat meals tend to digest slowly and thus increase satiation over time, so you tend not to feel so hungry.