This recipe is for sure a down-home blues recipe. Once it's all gone you will sing a song about how much you miss it.
This scrumptious flavorful OZO plant-based patty - yes, I said PLANT-BASED! - does not need a bun, so you can enjoy this low-carb, keto-friendly, and gluten-free recipe for dinner or food prep for lunch.
This dish reminds me of a dish my mother used to cook - Salisbury Steak - without the breadcrumbs and flour. You still get the flavorful gravy but we're using a creamy tomato gravy with a side of fried cabbage that my grandmother would be proud of, but still say not better than hers. Try this wonderful recipe out and remember......
I cook it, I eat it, so I know you'll love it!
INGREDIENTS
24 oz of OZO Plant-Based Ground
1 egg
3 oz. crumbled feta cheese
1 tsp salt
1/4 tsp ground black pepper
3 oz. fresh parsley, finely chopped
1 tbsp olive oil, for frying
11 tbsp butter, for frying
3/4 cup heavy whipping cream
2 tbsp tomato paste
pepper
1 1/2 lbs shredded green cabbage
DIRECTIONS
Hamburger Patties & Gravy
Add all ingredients for the patties to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties.
Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even cooking.
In a small bowl, whisk together the tomato paste and cream.
Add this mixture to the pan when the patties are almost done. Stir and let simmer for a few minutes. Salt and pepper to taste.
Sprinkle chopped parsley on top before serving.
Butter-Fried Cabbage
Shred the cabbage finely using a sharp knife.
Add butter to a large frying pan.
Place the pan over medium-high heat and sauté the shredded cabbage for at least 15 minutes or until the cabbage is wilted and golden brown around the edges.
Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.
Looks delicious!!!