Looking to spice things up a bit without gaining those extra pounds this winter? Well here’s a recipe my friend Becky treated us to on a girl’s night in. You know those nights you don’t feel like going out anywhere for dinner, but a gal pal night at someone’s house with amazing food is always such a treat.
Lasagna a traditional pasta dish has a twist with this recipe. There’s no pasta in it. Here’s the recipe Becky used from Caryn Cupach who was a Get Cooking Recipe Contest Main Dish winner for Atkins in 2014.
MEXICAN CABBAGE LASAGNA:
- 1/2 head, large (about 7″ dia) Cabbage
- 1/4 cup Vinegar (Cider)
- 1/3 cup, chopped Onions
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 lb Ground Beef (80% Lean / 20% Fat)
- 8 oz Fresh Pork Sausage
- 1 tbsp Cumin
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Chili Powder
- 6 tsps Oregano
- 1 1/2 oz Cilantro (Coriander)
- 8 oz Green Chili Peppers (Canned)
- 1/2 cup, sliced Black Olives
- 1 cup Red Tomato (with Green Chilies, Canned)
- 2 cup, shreddeds Cheddar Cheese
- 8 oz Salsa
Photo Credit: Atkins.com
- Boil whole cabbage in enough water to cover along with 1/4 cup vinegar for about 10 minutes or until the leaves are soft. Drain and separate leaves; remove the hard stem from each.
- In a large pan, sauté the onion in olive oil until soft and fragrant; about 5 minutes. Add the beef and sausage and cook until meats are starting to brown. Add the ground cumin, garlic powder, onion powder, chili powder, oregano and cilantro; blend to combine and cook an additional minute adjusting seasoning if desired.
- In a large baking dish begin layering. Start with a layer of cabbage leaves then layer as follows: Meat mixture, diced green chilies, olives, a few spoonfuls of tomatoes with chilies then cheese. Repeat the process until all ingredients are gone ending with a layer of cheese; reserve a little cheese for topping.
- Pour salsa over the top of the casserole and sprinkle with reserved cheese. Bake at 350°F for 45-60 minutes or until heated throughout and bubbly.
- Optional toppings (not included in the nutritionals): sour cream, jalapenos, olives, scallion, additional salsa and fresh lime.
If you like your salsa then you’ll relate to this memory from NBC’S “Seinfeld”?
As a side dish for that Mexican Cabbage Lasagna, you might like to try this recipe for creamed corn with a kick! My friend Brenda shares “I took the recipe from online and adjusted it to the way I make it…I usually double it because I’m usually making it for a lot of people…Perfect as a side dish to Mexican food… or with Ribs and mashed potatoes… yum…”
- 1 small package of frozen corn (peaches ‘n cream taste best)
- ½ of an 8-ounce package cream cheese
- ¼ cup butter
- 5-10 pickled jalapeno peppers (chopped fine)
- 1 teaspoon fresh garlic or garlic salt (or 1 tablespoon chopped garlic from a jar)
In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic. Cook over medium heat until heated through, stirring constantly after cream cheese begins to melt.
Photo Credit: Allrecipes.com
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Variety is the spice of life!