OK this is one of those recipes that I have no idea what the measurements are as follow my lead and it’ll come out right, I have been making them since I was alittle kid • hamburger • ground pork • garlic cloves • onion • salt & pepper • cabbage (whole) • tomato soup • bacon
ground hamburger • onion, choppedbg b • pasta sauce (5 net carbs per serving) • water • cauliflower, riced • medium head of cabbage, shredded • salt and pepper • Sq da
● For The Shredded Meats [go to your local Carnicería for ease] • Shredded Seasoned Pork Carnitas • EX Thin Sliced Carne Asada Meat • Fried Seasoned Ground Chorizo Sausage • Shredded Mexican Beef Or Lean Fried Ground Hamburger Meat • Shreded Seasoned Rotisserie Chicken • ● For The Dipping Breads [go to your local Panadería for ease] • Most heavy Pan de Muertos - Mexican Bread of the Dead works best • ● For The Meaty Marinara Sauce • LG Chopped De-seeded Tomatoes • LG Chopped Spanish Onion • Medium Chopped Red Onion •
strips bacon keep the bacon grease. • sausage links( casings removed) • hamburger( cooked) can cook with the pork I just had already cooked burger left over. • onion, chopped • lg. mushroom (sliced) • head cabbage ,chopped(red is what i had great flavor nice surprise) • garlic • Italian herbs • more or less to liking stock of choice( I had stock from corned beef and cabbage left ) • potatoes • carrots • butter/ and or coconut oil
♡ Ground beef and pork mix • Spring cabbage • ♡ Onion • ♡ Eggs • ♡ Katakuriko • ♡ Panko • ♡ Dashida • less than a teaspoon ♡ Salt • Salt (for the spring cabbage) • Vegetable oil