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Most cooks think about the filler for the main dish of their meal, meaning the use of pasta, rice or potatoes. But being diabetic you can not have the “whites” of the everyday main dish making, those are carbs that does nothing but jack the blood sugar up with no nutritional value at all.
So how do we cook?
One of my all time favorites is Corned Beef and Cabbage, its easy to make but filling.For two people I usually cut a cabbage in half and use one side.
After rinsing the cabbage in cold water I chop off pieces, it does not have to be pretty because it will wilt down.
In a large skillet with a lid, I add the cabbage with one cup of water, sprinkle lightly with salt and bring to a boil over high heat, I turn the heat down to medium and cover with the lid. Stir every few minutes replacing the lid until its soft but not mushy.
If you have your own beef cooked, chop and then add it now, stir in and allow to warm all the way through.
But if you don`t you can use a can of corned beef. Right before serving spoon out chunks of the canned corned beef, stir gently not to break it into a mess, allow to warm with the lid on but the heat off.
I love black pepper over the top of my corned beef and cabbage, so I add it now before serving, just a sprinkle on top.
Serve while hot.
Now you have your meat and vegetable without all the carbs.
By Andria PerryPhoto by Pixabay