This recipe is so easy to prepare from food storage and freshly harvested items. This recipe isn’t necessarily “low-carb”, although I’d definitely call it “lowER-carb”. The barbecue sauce does list sugar on the ingredients list, but based on the fact that it’s only 2 grams of carbohydrate per tablespoon and it contains artificial sweeteners, I’m guessing there’s not a lot of sugar. The sauce is a good option for our family considering most “regular” barbecue sauces contain 5 to 8 grams of carbohydrate per tablespoon.
- 2 T virgin coconut oil
- 1 large onion, chopped
- 1 lb shredded cabbage (or coleslaw mix)
- 1 16.2 oz bottle Kraft Light Original BBQ Sauce
- 1 12 oz can corned beef
- Heat coconut oil in a large dutch oven. Add cabbage and onion. Saute until onions are soft and cabbage has reduced in volume.
- Add barbecue sauce and corned beef. Continue cooking until the corned beef and barbecue sauce are heated through. Simmer on low, if desired, so allow flavors to blend. Barbecue sauce will burn if left unattended.
For another good variation, substitute no less than a pound of lean ground beef for the corned beef.
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