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UNSTUFFED CABBAGE ROLLS
By Cindy Tanzar
I enjoy cooking with cabbage, as it adds so much flavor to every dish. This flavor in this recipe reminds me of the southern “goulash” my mother used to make, only the noodles are replaced with cabbage. It is another quick, low glycemic meal that you can easily tailor to your own liking.
1 lb. grass-fed ground beef
Coconut or MCT oil for sautéing
1 large onion, diced
2 cloves minced garlic
1 tsp. sea salt
1/2 tsp. black pepper
1 large head of cabbage, shredded, or 2 bags organic cole slaw
1 can (14.5 oz) diced tomatoes
1/2-1 full (14.5 oz) can tomato sauce (depending on how much tomato flavor you desire) OR one small jar organic spaghetti sauce
crushed red pepper to taste
In a 6 qt. pan, brown the ground beef in oil. Do not drain! Add in onion, garlic, salt and pepper, cooking for about 5 minutes. Add shredded cabbage, tomatoes, tomato sauce (or spaghetti sauce) and crushed red pepper. Cook for 15-20 minutes until cabbage is tender.
Feel free to use Italian diced tomatoes for more of an herb flavor or one of the many flavors of spaghetti sauce to suit your tastes!