As a kid, my mom would make stuffed cabbage. Not really a favorite for me since I didn't like cabbage, much. Cabbage, tomato sauce and ground beef was a cheap complete meal for a family of seven. Even though I am still not a fan of cabbage (more so after the cabbage soup diet of the 90's) I make it every once in a while. Here is one of my on plan stuffed Cabbage recipes I adapted when I started on my health journey in 2017.
*For an Asian inspired recipe, check out my
[4 Servings: 1 Lean, 3 Green, 3 Condiments, 1/4 fat]
TOMATO SAUCE
Ingredients:
•2-1/2 cup Italian stewed tomatoes, pureed (5 green)
•2 Tablespoon chopped onion (2 Condiment)
•1 teaspoon Coconut Aminos (1 Condiment)
•2 Tablespoon Light balsamic vinaigrette (1Fat)
MEAT FILLING
•15 oz ground lean turkey sausage (yields amount 9-3/4 oz cooked: approx 1-2/3 lean)
•18 ground lean turkey (yields 12 oz cooked: 2 lean)
•2 cup riced cauliflower (4 green)
•1/4 cup parsley, chopped (1 Condiment)
•2 Tablespoon chopped onion (2 Condiment)
•1/2 cup chopped scallions (1 Green)
•2 teaspoon garlic, minced (2 Condiment)
•1 egg (1/3 lean)
•2 tsp Coconut Aminos sauce (2 Condiment) •1/2 tsp black pepper (1 Condiment)
•1/4 tsp salt (1 Condiments)
•3 oz cabbage leaves, blanched (2 Green) for wrapping meat mixture into.
Directions:
~Preheat the oven to 350°F
~Boil a large pot of water and have a large bowl of ice cold water prepared and ready.
~Working in batches, blanch the cabbage leaves for about 3 minutes, or until tender. ~Remove the leaves from the boiling water and immediately submerge in the bowl of cold water to stop the cooking process. Once cooled, remove from the cold water and let drain completely. Remove any firmer cabbage stems by cutting a v-shape at the base of each leaf, making sure to have the point of the “v” point away from the base. Set the cooked cabbage aside.
~In a separate large bowl, make the sauce by combining the pureed tomatoes, onions, balsamic vinegar dressing, coconut aminos and water. Stir until mixed.
~Pour 1/4 of the sauce in the bottom of a 9-inch-by-13-inch baking dish, and set aside.
~In another large bowl, combine the ground meat, cauliflower, parsley, chives, coconut aminos sauce, garlic, egg, black pepper and salt. Mix until well combined.
~Divide evenly into 4 Servings, then roll 2-3 balls out of each serving.
~Wrap each ball in cabbage and place on sauce in baking dish.
~Pour remaining sauce evenly over cabbage roll.
~Bake for approximately 30-35 minutes or until meat temp reaches 165°F
~Freeze remaining servings in airtight container. (I use a 2 cup Tupperware for each separate servings for easy use later.) Just remove when needed, thaw and microwave or reheat in oven
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