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NOTHING on this site is to be considered personal advice. This site is ONLY intended for educational purposes. Refer to your personal physician regarding ANY health guidelines seen in this blog as everyone is different in their medical needs.

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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
Brown/saute:

  • 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.