Undone Cabbage Roll Skillet

Servings 4 servings


  • 1 1/2 pounds extra lean ground beef
  • 1 medium onion chopped
  • 2 cloves garlic pressed
  • 1/2 head cabbage chopped
  • 8 ounces V-8 vegetable juice
  • sea salt and freshly ground black pepper to taste


  • In a large skillet with a tight-fitting lid, brown the ground beef, adding the chopped onion and garlic as you go. Salt and pepper to taste then drain and blot any fat with paper towels.
  • Add the cabbage to the skillet, bit by bit (it will wilt and make room for more – don’t add it all at one time or you’ll have a major mess on your stovetop!).
  • Now add the V8 juice (UK folks use tomato juice) to the skillet; bring mixture to a boil then reduce heat, cover and simmer for 7 minutes.


LC SERVING SUGGESTION: Serve on a bed of spaghetti squash and top with a dollop of sour cream. Add braised kale on the side.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure vegetable juice is gluten-free.
NUTRITION: Per Serving: 425 Calories; 29g Fat; 33g Protein; 6g Carbohydrate; 1g Dietary Fiber; 117mg Cholesterol; 322mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 3 Fat. Points: 11
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