I find a lot of recipes online. Linda’s Low Carb Recipes and Pinterest are my favorite resources. However, I also love to cook and play around with recipes and I rarely just stick with what is suggested. So, a lot of these recipes are adapted from other places. If I remember where the original recipe came from I’ll post it, along with the link.
Oh, and I also don’t measure a lot and taste test as I go so sometimes the measurements might say things like “a handful” or “a little bit”. Sorry about that, it’s just how I cook! 🙂
This recipe from Linda’s Low Carb Recipes is AMAZING! I am a big fan of cabbage so I use more than the recipe calls for. Cabbage is a good, cheap filler. Not as cheap as rice but pretty good for a low-carb option. I buy mine at Aldi because they sell it by the head instead of by the pound. I look for the largest one I can find and make it streeeeetch! I used 3/4 of a large head in this recipe. I also used 1 c of water and a chicken bouillon cube. I rarely buy broth because it goes to waste and I can get similar results with bouillon cubes or granules. I also used a 13×9 lasagna pan instead of a pie pan (to accommodate the extra cabbage). I followed the rest of the recipe pretty closely (though I rarely measure precisely unless I’m baking). Now we have a great meal AND plenty of leftovers for the week. 🙂
My Aldi doesn’t carry whole, peeled tomatoes so I used stewed instead. Everyone loved this!
Another delicious treat! The only thing I did differently was to use oat flour instead of regular flour. I make my own oat flour by putting whole grain oats in the food processor.