• Cooking Time:
  • Servings: 6-8
  • Preparation Time:


Makes 6-8 servings

Can be frozen

Per 1/6 Recipe: 453 Calories; 37g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Per 1/8 Recipe: 340 Calories; 28g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs


  • 1 pound ground beef
  • 1 stalk celery, minced
  • 2 tablespoon onion, chopped
  • 3-4 cups cabbage, chopped, 1/3 small cabbage or 8 ounces
  • 2 tablespoon butter
  • 8 small mushrooms, chopped, 3 ounces
  • Salt, to taste
  • 1/2 teaspoon pepper
  • Garlic powder, to taste
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 8 ounce cheddar or Monterey jack cheese, shredded
  • 2 eggs, beaten


  • Brown the hamburger, celery and onion in a very large nonstick skillet; drain fat.
  • Add the cabbage and butter; cook until the cabbage starts to wilt.
  • Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly.
  • Season with pepper, salt and garlic powder to taste.
  • Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened.
  • Watch closely so it doesn't boil over or evaporate completely.
  • Stir in the cheese, then the beaten eggs.
  • Pour into a greased 10-inch pie plate.
  • Bake at 350º for 25-30 minutes until set.

Categories: Low Carb  Main Dish 
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