Print Friendly, PDF & Email

 

 stuffed cabbage

 

Here’s my grain free version of stuffed cabbage.  Make it with lean turkey for something different.  I didn’t capture a good image of it, but rest assured it tastes awesome!

 

[embedplusvideo height=”450″ width=”450″ editlink=”http://bit.ly/1hH1auK” standard=”http://www.youtube.com/v/eOZw7NQ8wsg?fs=1″ vars=”ytid=eOZw7NQ8wsg&width=450&height=450&start=&stop=&rs=w&hd=0&autoplay=0&react=0&chapters=¬es=” id=”ep9143″ /]

 

Ingredients:

1-1.5 lbs of ground beef

1/2 c almond meal

1/2 can diced tomatoes

1/2 c diced onion

1 c mushrooms

1 egg

1 tsp black pepper

1 tsp oregano

1 tsp sea salt

1 tsp garlic powder *I say garlic salt, but mean powder 🙂

1 tsp onion powder

1 tsp  pepper

Directions:

Parboil cabbage until leaves soften.  While leaves are parboiling, combine mixture (except for diced tomatoes) roll a spoonful of mixture in leaf, roll and place face down in a casserole dish.  Continue until you’ve used all the meat mixture.  Cover with diced tomatoes and bake uncovered at 350 degrees for 45 minutes.