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Italian Stir fried cabbage

Italian Stir fried cabbage

Another lovely recipe adapted from one found on the Diet Doctor's website. 240 calories (cheese was extra). I had 3 slices of streaky bacon and homemade baked beans for breakfast, 2 sticks of celery filled with full fat soft cheese for lunch.

Managed an hour of stretches and Pilates this morning, and 3,000 steps (so my FitBit tells me!)

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I like the diet doctor = thanks for the recommend....

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I'll post below my version of the recipe!

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Preparation Time:15 mins

Cooking Time:30 mins

Serves:3

Calories per serving:239.8

Ingredients

Savoy Cabbage raw -300g

Butter -22g

Onions -118g

Celery -96g

Garlic -2 Cloves/6g

White Wine Vinegar -1 Tsp/5ml

Black Pepper -½ Tsp/1g

Salt -¼ Tsp/1.25g

10% fat Ground Minced Beef -235g

Leeks -117g

Double Concentrate Tomato Puree -40g

Basil Puree or chopped fresh basil leaves -5g

Preparation:

Peel and finely dice onion. Peel and finely dice garlic. Wash celery and finely chop. Finely shred the cabbage and remove tough stalks. Roughly chop basil.

Method:

Melt half the butter in a pan and add the cabbage and leek. Stir over a low heat stirring regularly (don't allow to brown). Continue to cook and stir until the mixture is softened. This may take a while and you may need to cover with a lid or add a tiny amount of water to stop it sticking. Once cooked, add the white wine vinegar, salt and pepper to taste.

Add the remaining butter to a large pan. Melt over a medium heat. Add the onion, celery and garlic and cook until softened. Add the minced beef and stir, turning up the heat, until browned.

Lower the heat to low, add the tomato paste and continue to cook for about 10 minutes stirring regularly. Add the basil.

Finally, combined the cabbage and meat mixtures and continue to stir over the heat until warmed through.

This is a meal on it's own, but you could add some garlic bread or Parmesan.

Nutrition Data Per Serving

Calories (kcal)239.8

Carbohydrate (g)11.9

Fat (g)12.6

Fibre (g)5.3

Fruit & Veg3.0

Protein (g)20.2

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