American Chop Suey with extra fiber
I'm trying to eat a little more low fat right now so I wanted to cut back on the meat. I added shredded cabbage to make up for some of the bulk.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains pasta
dairy free
- 3 cloves garlic
- 1/2 lb lean ground beef
- 2 tsp italian seasoning
- 1 tbs worcestershire sauce
- 8 oz mushrooms chopped
- 2 cups shredded cabbage
- 1 lb macaroni
- 2 tsp olive oil
- 1 small onion diced
- 28 oz crushed tomatoes
- Carbohydrate 28.5930856065915 g
- Cholesterol 9.82783468333333 mg
- Fat 2.352231528184 g
- Fiber 2.48059093526878 g
- Protein 8.55583234438933 g
- Saturated Fat 0.758307137992461 g
- Serving Size 1 1 Serving (130g)
- Sodium 95.6029471769289 mg
- Sugar 26.1124946713227 g
- Trans Fat 0.419236084069901 g
- Calories 168 calories
In a Dutch Oven or large skillet heat the olive oil and add the beef, cooking until browned. Add the onions and cook a few more minutes. Add the cabbage and mushrooms and garlic, sprinkling with about 1 tsp of kosher salt, stirring to combine and cooking a few more minutes before adding the tomatoes with 1/2 can of water, Worcestershire sauce, and Italian seasoning. Let simmer for about 1/2 hour. Cook pasta according to directions. Drain and stir into the sauce.
