1 1/2 pounds ground beef
1 small onion, chopped, 2 1/2 ounces
1 small cabbage, coarsely chopped, about 1 pound 13 ounces before trimming *
14.5 ounce can diced tomatoes, undrained
3 strips bacon
Salt and pepper, to taste

Brown the beef and onion; drain off the grease and season with salt and pepper. Put half of the cabbage in the bottom of a greased 9x13" baking dish. Season with salt and pepper. Top with the meat then the remaining cabbage; season again. Pour or spoon the tomatoes evenly over the cabbage and lay the strips of bacon over the top. Cover with foil and bake at 325 for 3 hours. Discard the bacon before serving.

Makes 6 servings
Can be frozen

* I figured 1 1/2 pounds after trimming into the carb counts. Don't use a larger cabbage or it won't all fit in the baking dish.

Per Serving: 259 Calories; 15g Fat; 22g Protein; 10g Carbohydrate; 3.5g Dietary Fiber; 6.5g Net Carbs

I found this recipe in a healthy recipe cookbook that I bought many years ago. I never got around to trying it until now and it was already low carb without any tweaking. I couldn't figure out why the recipe would say to bake this for three whole hours but I went ahead and followed the instructions. Although the pan is going to be a pain in the neck to wash, the result is that the cabbage and ground beef have a wonderful slow roasted flavor. I thought that the cabbage would turn to mush but it's just right. I don't really taste the bacon but I'm sure that it added a depth to the over flavor of the dish. If your oven bakes a little too hot, you may want to set it to 300. The bottom of my baking dish got very dark but those dark bits add a lot of flavor as long as they're not burnt. Here's a photo of the whole pan just after I took it out of the oven:

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