Cabbage Loaf
Yield
8 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 2 ½ | cups |
cabbage
shredded |
|
| 1 | x |
salt
|
*
|
| ½ | each |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
black pepper
|
|
| 4 | slices |
bacon
|
|
| 1 | can |
tomato paste
|
|
| 1 | x |
american cheese
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 591 | ml |
cabbage
shredded |
|
| 1 | x |
salt
|
*
|
| 0.5 | each |
green bell peppers
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
black pepper
|
|
| 4 | slices |
bacon
|
|
| 1 | can |
tomato paste
|
|
| 1 | x |
american cheese
sliced |
*
|
Directions
Mix all ingredients together, thoroughly.
Pour mixture into a 9 x 5 x 3" loaf baking pan.
Place bacon strips on top. Bake for 1½ hours in a 350℉ (180℃) oven.
After 45 minutes, you may have to drain bacon grease. During the last 15 minutes, add tomato paste on top.
Turn oven off.
After 15 minutes, add cheese slices to top and allow to melt.
