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Tuesday, September 14, 2010

Faux Spaghetti Recipe (Cabbage)

I have been mentioning at appointments.  I loved making spaghetti.  I used 1/2 Hunts Mushroom Spaghetti sauce and a couples of tomato and a box of Barillo whole wheat pasta.  The problem was I ate 2/3 of the box of pasta.  Now I make the same sauce with the same flavors and much less calories and carbs.  I have been told this is an old Weight Watchers recipe.  I have made variations which also taste great with Worcestershire sauce and thyme/sage or Herbs de Provence instead of a tomato sauce also which taste great.

Cabbage Spaghetti and Meat Sauce
In a large pot

  • 1 lb of hamburger (80-90% lean approximately)
  • 1 or 2 chopped onions
  • tablespoon of crushed garlic or 3-4 crushed cloves
  • fresh sliced mushrooms if you want

Quarter one cabbage and then slice lengthwise thinly

  • Add cabbage to browned and sauteed onions, separating pieces of cabbage if you wish
  • Add you favorite pasta sauce--in my case one can of Hunts Mushroom Spaghetti sauce and one large or two smaller cans of tomatoes.  
  • 1/2 to one cup of red wine if you want
  • Lots of dried basil (tablespoon), some dried oregano (4-5 shakes) , and a bit of celery salt (2-3 shakes) if you want.
Cook for an hour or two in the pot--until the cabbage is fairly soft and of the texture you want, leaving the cover off if there is too much liquid.  

I think it tastes great and "tastes like cabbage if you like cabbage--doesn't taste like cabbage if you don't like cabbage."  My son (5 y/o) even eats it and he thought it was "noodles."  The cabbage bulks up the meal to the point that the sauce is not overly rich.