From inthekitchenwithkath.com
(Adapted, barely, from Maria Emmerich’s recipe in Quick and Easy Ketogenic Cooking)
Serves 4
4 slices bacon, diced
1 pound ground lamb
¼ cup diced green bell pepper
¼ cup diced onion
1 teaspoon finely chopped garlic (2 – 3 cloves)
4 cups thinly sliced cabbage (about ½ head)
2 cups tomato sauce (I used one 15-ounce can of tomato sauce)
½ teaspoon fine sea salt
1. Put the bacon in a cold large skillet and heat to medium heat. Cook, stirring often, until the bacon is starting to get crispy, about 5 minutes.
2. Add the ground lamb, pepper, onion, and garlic to the pan. Cook, stirring occasionally, until the lamb is done, about 7 minutes.
3. Add the cabbage and tomato sauce to the pan. Stir. Cover and cook for about 5 minutes, or until the cabbage is cooked and softened.
4. Season to taste with the salt and serve.