recipe: low-carb crock pot goulash with garlicky tomatoes

Crock Pot Pork Goulash. Photo: iFoodTV.
It's been almost a year since the uterine cancer diagnois, and the kick-off to a healthier lifestyle.

We found this fantastic low carb cookbook, and since we began using it, I'm down 24.4 lb. and IT Geek's down 10 lb. I've been sharing our twist on some of the recipes, such as the Almond Crusted Tilapia (there's a link to book below...feel free to buy it through me and any meager amount of affiliate commission we get goes toward the Baby DeFrias fund).

We love this particular recipe because even though the goulash doesn't have pasta in it, it tastes like it does due to how the cabbage softens during the cooking process.

Low-Carb Crock Pot Goulash
with Garlicky Tomatoes
Our rating: 5 stars out of 5
Makes 4 servings

1 tbsp olive oil
1.5 lb. boneless pork, cut into 1-inch cubes
1 onion, halved and thinly sliced
Sea salt and lemon pepper to taste
1/4 cup water
3 tbsp ketchup
1 tbsp paprika
6 cloves garlic, chopped small
2 cups shredded red cabbage
1 tbsp whole wheat flour
1/2 cup sour cream
  1. In a skillet, heat the olive oil over medium-high heat. Brown the pork and onion together; salt and pepper as you go.
  2. In the Crock Pot, combine pork, onion, water, ketchup, paprika, garlic, pepper, and cabbage. Cover and cook for low for 4 hours (depending on your type of slow cooker) until the pork is tender.
  3. At the last hour of cooking combine flour and sour cream. Stir into pork mixture and blend thoroughly.

Garlicky tomatoes
2 large tomatoes (heirloom if possible)
1 garlic cloves
(1 tsbp garlic power if you don't have the real thing)
1 tbsp olive oil
  1. Wash and cut the tomatoes into 1/2 slices.
  2. Heat the olive oil in a pan, then saute garlic.
  3. Add tomatoes, cooking 3 minutes each side (don't let them get mushy).
  4. Salt and pepper to taste.


Do you know how many calories this has?

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