HAMBURGER CABBAGE STIR-FRY
1 pound ground beef
2 cloves garlic, minced
16 ounce bag coleslaw mix *
8 ounces fresh mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
Pinch ginger, optional
Pinch cayenne, optional
Salt and pepper, to taste
2 teaspoons granular Splenda, optional
1 bunch green onions, cut on the bias
In a very large skillet or wok, brown the ground beef with the garlic and a little salt and pepper. Drain the fat, if you like, or just leave it in as I did. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.
Makes 6 servings
* You can save a lot of money, like I did, by buying a head of cabbage and shredding it yourself.
Per Serving: 263 Calories; 16g Fat; 22g Protein; 7.5g Carbohydrate; 3g Dietary Fiber; 4.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my version of a popular dish called Crack Slaw.
