This week their is some beautiful cabbages in those boxes. Try these roll to utilize them.
Health Transitions Clinic Recipe
| Recipe Name: Cabbage Roll |
Yield: 4-6
| Ingredients | Measure | Method of Preparation |
| Eggs | 2 each | Using a crock-pot or a wide soup pot bring water to a boil (enough to cover the cabbage). Coo- k until, the cabbage leaf begins to be tender then remove from water and put in a bowl of ice.
- In a large sauté pan add ground meat, onion, and Italian seasoning; brown meat.
- Deglaze with white wine and add cheese with spinach and almond flour.
- Remove from heat and place in a large bowl.
- Let meat mixture cool.
- Remove cabbage from ice and pick off leaves whole (these will be used to wrap).
- Once meat mixture is cooled add two scrambled eggs and form meat mixture into balls.
- Wrap the meatballs with cabbage leaves and place in empty crock-pot or wide soup pan (repeat the process until all the meat is wrapped).
- Once filled cover with diluted tomato sauce (1 can sauce to 2 cans water).
- Bring to a boil and reduce to a simmer cover and let cook until desired doneness, 165 degrees. If cooked in crock-pot let cook on low heat 4-6 hours.
|
| Ground meat of choice | 1 ½ lbs. |
| White wine vinegar | 2 tablespoon |
| Onion, diced | 1/2 cup |
| Italian seasoning | 2 tablespoon |
| Spinach | 3 cup |
| Feta cheese | ½ cup |
| Almond flour | ¼ cup |
| Cabbage, partially steamed | 1 head |
| Tomato sauce | 1 jar |
| Black pepper | To taste |
| Salt/Mrs. Dash | To taste |
| Equipment Needed: rubber spatula, knife, cutting board, sauté pan, 2 large bowl, crock-pot or wide soup pot |
| Note: Additional seasonings may be added as desired. |
