Taco Salad with Fried Cabbage
This low carb salad can be used with ground turkey, chicken or beef. In the summer I like to subsitute the cabbage for spinach.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Ingredients
- 1½ lbs shredded cabbage
- 1 medium onion chopped
- 2 oz butter
- 1 tbsp white wine vinegar
- 1½ lbs ground beef (or meat of your choosing)
- ¼ cup
taco seasoning - ¾ shredded cheddar cheese
- 1 tbsp olive oil
- 1 diced avacado
- 1 diced tomato (optional)
- sour cream (optional)
- salsa (optional)
Instructions
- Heat olive oil in a frying pan
- Add ground beef and begin to brown
- When beef is almost cooked add 1/4 cup of taco seasoning (see recipe below) and 1/2 cup of water
- Turn the burner to 'low' and simmer until juices are gone
- While beef is cooking finely shred the cabbage with a food processor or knife
- Melt butter in a large frying pan
- Add cabbage and onion to the pan and fry until soft, this may take awhile
- Once cabbage is soft add white wine vinegar and heat for a few more minutes
- On a plate layer the cabbage, ground beef, shredded cheese
- Top it off with some diced avacado and tomato, sour cream and salsa
Taco Seasoning
Use a little or use a lot to make it more spicy!
Prep Time 10 minutes
Servings 10 servings
Ingredients
- 1 tbsp Chili powder
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Crush red pepper flakes
- ¼ tsp Dried oregano
- ½ tsp Paprika
- 1½ tsp Ground cumin
- 1 tsp Sea salt
- 1 tsp Black pepper
Instructions
- In a small bowl or jar mix all ingredients together.
- Double or triple this recipe and store in an airtight container or jar.