Saturday, June 15, 2013

Paleo Stuffed Cabbage Rolls


2/3 cup of water

1/3 cup of properly prepared brown rice *Optional* Can also use Cauliflower Rice

8 cabbage leaves

1 pound grass fed ground beef

1 small onion or half a big onion, chopped

1 egg, slightly beaten

1 tsp sea salt

1/4 tsp pepper

1 can tomato sauce


1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes. Or follow instructions for cauliflower rice.

2. Preheat oven to 350F. Place cabbage in a microwave safe dish with about an inch of water to cover the the bottom of the dish. Place cabbage in the microwave and steam for about 13 minutes. This makes the leaves very easy to remove without tearing them. Once steamed pull the out layers off and line a 9 x 13 inch baking dish with cabbage leaves, this ensures your cabbage rolls will not burn on the bottom.

3. Carefully peel 8 leaves from the cabbage and set aside. In a large mixing bowl combine, ground beef, 1 cup cooked brown rice, or rice cauliflower, onion, egg, salt and pepper along with 2 tbsp of tomato sauce. Mix well.

4. Divide beef mixture evenly among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in the prepared dish and cover with foil. Bake for 1 hour. Take cabbage rolls from the oven and pour tomato sauce over all of them and serve.

What to do with all that left over cabbage? Well try my Curried Cabbage!

                                                                  Ready for the oven

                                                                       Ready to eat!

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