This recipe is low calorie, low carb, and surprisingly very filling. I happen to love cabbage, so for me, this is not “diet” food. It’s simply a healthy, delicious dish! You can easily substitute ground beef for the chicken, but since I’m trying to keep the calories low (I have a wedding to think about), I opted for the leaner protein. If you like things spicy, add some crushed red pepper or a pinch of cayenne.
1 lb. lean ground chicken
1 tbsp. extra virgin olive oil
½ large head of cabbage (or one small head), roughly chopped or sliced
1 onion, cut in half then sliced
2 cloves of garlic, chopped
1 large can diced tomatoes
1 tbsp. sugar
1 tsp. oregano
½ tsp. paprika
Salt and Pepper
In a large pot, heat the oil over medium heat. Add the ground chicken and allow it to begin browning for a minute or two. Sprinkle with about ½ teaspoon of salt, stir in the onions and garlic, and allow the mixture to continue to brown for another few minutes. Add the cabbage and tomatoes and stir to combine. Stir in the sugar, oregano, paprika, 1 teaspoon of salt, and ½ teaspoon of pepper. Cover and cook over low heat for about 1 hour. Stir and check for seasoning (add more salt and pepper if desired).