INGREDIENTS (Serves 6)
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2 tablespoons olive oil, divided
1 medium onion, diced
1 red bell pepper, diced
1 small green cabbage, chopped
1 pound lean ground beef
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian herb blend
Pinch of red chili flakes
1 cup tomato sauce
1 (14 oz) can black beans, rinsed and drained
1 cup frozen corn
2 cups shredded Mexican blend cheese
Optional garnish: chopped scallions, low fat Greek yogurt
PREPARATIONS
1. Preheat the oven to 400°F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until slightly softened, about 2–3 minutes. Add cabbage and remaining oil, cooking until softened, about 10–12 minutes. Set aside.
2. In the same skillet, cook ground beef over medium-high heat until browned. Drain excess fat if needed, then add garlic and all seasonings. Stir and cook for 1–2 minutes until fragrant. Add tomato sauce and mix to combine.
3. In a 9×13-inch baking dish, combine the cooked cabbage mixture, beef mixture, black beans, corn, and 1½ cups of shredded cheese. Mix until evenly incorporated.
4. Top with the remaining cheese and bake for 25–30 minutes, until melted and lightly golden.
5. Let rest for a few minutes before serving. Garnish with scallions and a dollop of low fat Greek yogurt, if desired.
For best flavor and texture, allow the dish to sit for 5–10 minutes before serving.
Serves 6. Approximately 1.5 cups per serving.
This is a Step 2 Approved Recipe.
FOR JOURNALING ON THE F FACTOR DIET:
14g carbohydrate, 7g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 400 calories, 30g protein, 22g carbohydrate, 7g fiber, 20g fat
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