INGREDIENTS (Serves 4–6)
🛒 Link to Cabbage Series Food Cart
1 head green cabbage, chopped into wide pieces
1 clove garlic, minced
Juice of 1.5 lemons
1.5 lb ground beef
1/4 cup finely diced onion
1 large egg
1/2 cup long grain white rice
2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 clove garlic, minced
28 oz crushed tomatoes
15 oz tomato sauce
2 tbsp tomato paste
3/4 cup brown sugar stevia
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup water
PREPARATIONS
1. Prepare the sauce. In a large pot, combine crushed tomatoes, tomato sauce, tomato paste, lemon juice, brown sugar stevia, salt, pepper, garlic, and water. Bring to a gentle simmer over medium heat.
2. Add the cabbage. Remove the core from the cabbage and chop into wide, rustic pieces. Add the cabbage directly into the simmering sauce and stir gently to coat.
3. Prepare the meat mixture. In a large bowl, combine ground beef, diced onion, egg, rice, salt, pepper, and garlic. Mix until just combined, being careful not to overmix.
4. Form the meatballs. Roll the mixture into golf ball-sized portions and gently place them into the sauce.
5. Cook. Cover and cook on medium heat for about 1 hour, gently stirring every 20 minutes to ensure even cooking. Be careful not to break apart the meatballs while stirring.
6. Finish and serve. Once the meatballs are fully cooked and the cabbage is tender, taste and adjust seasoning if needed. Serve warm, optionally garnished with fresh parsley.
For deeper flavor, allow the dish to rest for 10–15 minutes before serving so the sauce can fully absorb into the cabbage and meatballs.
Serves 6. Approximately 1.5 cups per serving.
This is a Step 2 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
12g carbohydrate, 4g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 320 calories, 25g protein, 12g carbohydrate, 4g fiber, 14g fat
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