I had these again for lunch today, yum! yum!
This cabbage roll recipe can be used to make traditional rolled cabbage rolls as well, but that takes hours you could be spending at the gym, so screw that. This recipe comes out more like a stew.
This cabbage roll recipe can be used to make traditional rolled cabbage rolls as well, but that takes hours you could be spending at the gym, so screw that. This recipe comes out more like a stew.
You'll need:
2 chopped onions
2-3 cloves of garlic
1/2 cup dry white wine, or stock, or juice or white wine vinegar or water
1 28 ounce can of tomatoes broken, pureed or cut up
1 cup of water
1/2 cup of raisins
1 tablespoon of Splenda or sweetener
8 crumbled gingersnaps (optional)
Juice of a large lemon, or 1/3 cup of lemon juice
2 chunks or 1/2 teaspoon of sour salt (optional)
1 pound extra lean ground beef, chicken or turkey
1 egg
1/2 cup bread crumbs (whole wheat or just bran)
1/2 cup brown rice (uncooked)
1/2 cup water
1 large grated carrot
salt and pepper
1 head of cabbage
low fat sour cream
Spray or drizzle your largest pot with cooking oil, and put over medium heat, toss in:
2 chopped onions
2-3 cloves of garlic
Heat for a minute or two and add:
1 large grated carrot
After another minute or two, add:
1/2 cup dry white wine, or stock, or juice or white wine vinegar
Simmer over low heat for 5 minutes and add:
1 28 ounce can of tomatoes broken, pureed or cut up
1 cup of water
1/2 cup of raisins
1 tablespoon of Splenda or sweetener
8 crumbled gingersnaps (optional)
Juice of a large lemon, or 1/3 cup of lemon juice
2 chunks or 1/2 teaspoon of sour salt (optional)
1 pound extra lean ground beef, chicken or turkey
1 egg
1/2 cup bread crumbs (whole wheat or just bran)
1/2 cup brown rice (uncooked)
1/2 cup water
salt and pepper
Stir thoroughly, then add:
1 head of cabbage, chopped
Bring to a boil, cover and simmer for an hour and a half, stirring occasionally.
Serve topped with low-fat sour cream.
I like to let the rest cool and freeze it in individual servings, so I can have these whenever I like.
low fat sour cream.
I substitute veggie ground round for the meat on occasion, also sometimes, I substitute some mushrooms and other tasty veggies for some of the meat.
2 chopped onions
2-3 cloves of garlic
Heat for a minute or two and add:
1 large grated carrot
After another minute or two, add:
1/2 cup dry white wine, or stock, or juice or white wine vinegar
Simmer over low heat for 5 minutes and add:
1 28 ounce can of tomatoes broken, pureed or cut up
1 cup of water
1/2 cup of raisins
1 tablespoon of Splenda or sweetener
8 crumbled gingersnaps (optional)
Juice of a large lemon, or 1/3 cup of lemon juice
2 chunks or 1/2 teaspoon of sour salt (optional)
1 pound extra lean ground beef, chicken or turkey
1 egg
1/2 cup bread crumbs (whole wheat or just bran)
1/2 cup brown rice (uncooked)
1/2 cup water
salt and pepper
Stir thoroughly, then add:
1 head of cabbage, chopped
Bring to a boil, cover and simmer for an hour and a half, stirring occasionally.
Serve topped with low-fat sour cream.
I like to let the rest cool and freeze it in individual servings, so I can have these whenever I like.
low fat sour cream.
I substitute veggie ground round for the meat on occasion, also sometimes, I substitute some mushrooms and other tasty veggies for some of the meat.
2 comments:
This sounds yummy, perhaps i will try to make it on friday :) I've already made most of the ingredients for your salad to try. I didn't want to put it together until i ate all of my bean salad that i had previously made.
Let me know how it works out. I love cabbage, so much fibre. More awesome recipes to come next week.
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