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Old 04-28-2008, 08:33 AM   #31
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Quote:
Originally Posted by Shimmer View Post
[COLOR="RoyalBlue"]I make a pretty plain (and by plain, I mean "easy") version: 1 lb. ground beef, 1 bag shredded cabbage, 1/2 stick butter, salt plus plenty of pepper. We call it "Runza Guts" because it's what's inside a Runza.[/COLOR]

Ahh, gotta love a Runza! My dh is from Lincoln NE and I had never heard of these until we got married. They are delicious.
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Old 04-28-2008, 12:19 PM   #32
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Crack Slaw as Runza's

I made it last night for my dinner and today's food. lol

Loved it! Increased to 1 lb. meat so increased everything else.
It is delish and there is no reason why you cannot stuff Kevinpa's
pita with this filling and voila Runzas......
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Old 05-17-2008, 03:29 AM   #33
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What's for dinner for me today? CRACK SLAW!! What a wonderful, wonderful recipe. I have never heard of it. I was looking for something new to add, just tired of same old/same old. I am SO glad I saw this. I cannot wait to try!!!
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Old 05-17-2008, 06:30 AM   #34
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Quote:
Originally Posted by Shimmer View Post
[COLOR="RoyalBlue"]I make a pretty plain (and by plain, I mean "easy") version: 1 lb. ground beef, 1 bag shredded cabbage, 1/2 stick butter, salt plus plenty of pepper. We call it "Runza Guts" because it's what's inside a Runza.[/COLOR]
Thank you so much for posting this version -- the original version was not for me since I don't like/buy 5 of the 8 ingredients in the original version, but I do like/buy all 5 of the ingredients in your version
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Old 08-26-2008, 06:37 PM   #35
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I had to renew this thread because I made this for the first time last week and boy is it ever good!!!
Today was the second time and DH had three servings of it!

I will keep making it now!! Yummers!!
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Old 02-01-2009, 10:59 AM   #36
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Quote:
Originally Posted by scb1988 View Post
For my crack slaw I use

1bag broccoli or rainbow slaw
1 lb ground hamburger
1 teaspon onion powder
1 teaspoon garlic powder
1 tbsp sesame oil

Brown hambuger with powders and set aside. Stirfry the slaw until tender crisp with the sesame oil. Toss the hamburger and slaw together and season to taste with soy sauce. My family adds chili paste and garlic to taste.

I usually have to make a double batch. My dtr and son make rice and add to theirs on occasion. Often I have pre browned hamburger in the freezer and just toss theis together. It is a big hit and rarely are there leftovers.

I just made this. I was thinking I would make it and take it to work. I need to get more vegetables in and if this is all I take I will have to eat it. Not a big cabbage eater.
It smelled good. Almost like chinese food. So I tasted a small bite. Better to be prepared for my lunch tomorrow.
OMG!!!! This is fantastic. I have read posts about this but never thought twice about making it. I am so looking forward to lunch tomorrow. Or maybe today!!!
You have got to try this. Seriously!!
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Old 02-01-2009, 11:26 AM   #37
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I just made this. I was thinking I would make it and take it to work. I need to get more vegetables in and if this is all I take I will have to eat it. Not a big cabbage eater.
It smelled good. Almost like chinese food. So I tasted a small bite. Better to be prepared for my lunch tomorrow.
OMG!!!! This is fantastic. I have read posts about this but never thought twice about making it. I am so looking forward to lunch tomorrow. Or maybe today!!!
You have got to try this. Seriously!!
Oh totally awesome!! In fact Im making this today!!!
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Old 01-19-2011, 10:47 PM   #38
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sounds really tastey. sue
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Old 01-22-2011, 08:51 AM   #39
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Does anyone know the net carb count for the crack slaw. I am currently on induction can you eat this on induction? Thanks for your help.
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Old 01-22-2011, 11:42 AM   #40
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Originally Posted by lovinlowcarb View Post
Does anyone know the net carb count for the crack slaw. I am currently on induction can you eat this on induction? Thanks for your help.
Most of the versions that I've seen are induction-friendly. Which one did you want to make? There are a million variations.
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Old 01-22-2011, 02:22 PM   #41
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When I make this I keep it simple. Brown up hamburger in the pan, drain the grease and put into a bowl. Add lots of butter and bacon grease (or chopped bacon, if I have it in the fridge) to the hot pan and saute a bag of cole slaw, broccoli slaw or rainbow mix. I usually add some garlic and maybe onion or onion powder, depending on how many carbs I'm willing to spare. Add back the meat once the cabbage is done to your liking. I eat this topped with either more butter or sour cream. Deeeee-lish!!!
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Old 02-17-2011, 11:37 AM   #42
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Could someone tell me what broccoli slaw and rainbow slaw are? I buy the coleslaw mix (cabbage and carrots) but never heard of those other two....thanks!
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Old 02-17-2011, 02:32 PM   #43
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I think rainbow slaw is the red and green cabbage with carrots, my pre-mix bags say "tricolor". There are probably as many variations of crack slaw as there are of making deviled eggs, everyone has their own. I cook the meat, remove, dump in chili sesame oil, rice vinegar, chili sauce (rooster sauce), soy sauce, and Sweetzfree til I get it as hot/sweet/tart as I want, and then quick saute some chopped green onions and add the cabbage. I stir it around til the cabbage cooks a bit, and add the meat back in. Put a pinch of xanthan gum over the meat, and the sauce thickens a bit too. DH calls it "that hot cabbage thing". Whatever its called, it is good stuff. I use the pre-shredded angel hair style cabbage in the bag.

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Old 02-17-2011, 03:36 PM   #44
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Thank you
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Old 02-18-2011, 07:20 AM   #45
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The broccoli slaw is bagged shredded broccoli stems. It's great in stir fries.
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Old 02-18-2011, 11:57 AM   #46
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Thanks Soobee......this sounds perfect because I actually PREFER the steamed stems over the florets.
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Old 10-25-2011, 08:42 PM   #47
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SOUNDS GREAT



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Old 10-26-2011, 01:51 AM   #48
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I really like grated ginger in my stir frys. I keep ginger in the freezer in a plastic bag, then scrape some of the skin off and use a microplane grater and just grate it right in.
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Old 10-26-2011, 07:19 AM   #49
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it is awesome. I even convinced my DS who is 12 that he would love it. We pile in the mushrooms (which he loves) and make the cheesy version. When he tried it for the first time, he was like, what's the crunchy stuff. Knowing he would NEVER EVER eat slaw, I said, OH it's just lettuce that is cooked, that's all! Now I just say, you know, it's that hamburger dish you LOVE!!!!!!!!! He eats it up! None the wiser!
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Old 10-26-2011, 02:31 PM   #50
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It sounds a lot like a recipe my Mom always made when we were kids and very broke. She called it guempke and I think it was loosely based on golabki a Polish stuffed cabbage but much easier than stuffing cabbage leaves. Hamburger, chopped cabbage, Cambells tomato soup. That's it. Sautee hamburger and cabbage, toss in a pan and mix in a casserole with cans of soup and throw in the oven for a bit. It was amazing! I wish I could find a way to make it taste the same low carb but I just can't. Low carb catsup doesn't work, canned tomatoes don't work, I'm at an impass.
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Old 10-26-2011, 07:57 PM   #51
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Quote:
Originally Posted by Miss Rae View Post
It sounds a lot like a recipe my Mom always made when we were kids and very broke. She called it guempke and I think it was loosely based on golabki a Polish stuffed cabbage but much easier than stuffing cabbage leaves. Hamburger, chopped cabbage, Cambells tomato soup. That's it. Sautee hamburger and cabbage, toss in a pan and mix in a casserole with cans of soup and throw in the oven for a bit. It was amazing! I wish I could find a way to make it taste the same low carb but I just can't. Low carb catsup doesn't work, canned tomatoes don't work, I'm at an impass.
Maybe it would come out the way you remember if you use this recipe for the soup part:

JUST LIKE CAMPBELLS TOMATO SOUP
Ingredients:

1 8 oz can no sugar tomato sauce
1/2 cup water
1/2 cup heavy whipping cream
1pkt splenda

HOw to Prepare:

Mix all together in saucepan. heat and serve.
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Old 10-26-2011, 08:41 PM   #52
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Wow! Thanks so much!! I will give that a try!!!
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Old 10-27-2011, 06:14 PM   #53
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Quote:
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I really like grated ginger in my stir frys. I keep ginger in the freezer in a plastic bag, then scrape some of the skin off and use a microplane grater and just grate it right in.
This is good to know. I just composted some ginger as it got too soft from sitting on my countertop too long. Now I know I can freeze it and not waste it next time, thanks watcher513!
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