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This past month has really been taking a toll on my body, my soul and yes, my creativity in the kitchen.

I hit the ground running as soon as Sarah and I returned from the great OC and made dinner for hubby and I.  Nothing fancy.  Grilled some chicken/apple sausage, couscous and roasted carrots, onions and tomatoes.

Tuesday night I decided to try another recipe floating around the internet-deconstructed stuffed cabbage.  It’s sort of a Weight Watcher’s approved recipe since it’s extremely low in carbs and high in veggies.  Because it’s just the two of us, I cut the recipe in half and it was still enough for our dinner, Steve’s lunch the next day as well as my dinner for the night he worked late!

Here it is:

1 lb 95% lean ground beef (chicken or turkey would work as well-but we ran into a boon at Fry’s on the very lean angus)
1 tbsp. EVOO
1 15 oz can of diced, fire-roasted tomatoes w/ chili
1 lg onion chopped
1 small green cabbage, chopped (or a 1 lb bag of slaw)
1 8 oz. can tomato sauce

salt, pepper and whatever spices you’d like to use-to taste.
I used cumin, coriander, chili powder and I added a couple of tsps. of minced garlic as well.

Mix your spices, S & P together.  Heat a dutch oven. Add the EVOO, brown the beef sprinkling with half the spice mix, then add the onion and garlic for a couple of minutes.  Add the cabbage, tomatoes, sauce and sprinkle with the rest of the spice mix.  Simmer covered for 20 minutes.

I served this over couscous the first night, but sent dh with a baked potato for work the next day.

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