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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a healthy take on cabbage rolls. When I was on my diet I couldnt have real cabbage rolls so I made up this one up of what I was allowed to have! It turned out so good that I havent gone back to real cabbage rolls. Ingredients:
9 cabbage leaves |
1 lb lean ground beef |
2 cups baby spinach (chopped) |
1 zucchini (chopped) |
1 cup cauliflower (diced) |
4 fresh asparagus (chopped) |
2 green onions |
1/4 cup water |
1 cup red cabbage (chopped) |
1 cup green pepper (chopped) |
2 tablespoons garlic powder |
1 teaspoon sea salt |
1 teaspoon pepper |
2 tablespoons vegetable seasoning |
tomato sauce |
10 tomatoes (quartered) |
8 large garlic cloves (chopped) |
4 tablespoons italian seasoning |
2 tablespoons sea salt |
1 teaspoon olive oil |
4 tablespoons tomato paste |
1 dash pepper |
Directions:
1. In a frying pan, fry up the ground beef, drain any access fat. Add in all the seasonings and veggies with the water, fry for 10 minutes on medium heat. Set aside.
2. Boil cabbage leaves for 3 minutes. Take out to cool. Scoop filling on leaf and fold up and place in casserole dish.
3. To make the sauce, place all but paste, oil and garlic in the food processor. In a small frying pan, place oil and garlic, fry until soften. Add garlic to tomatoes, blend. Place tomato sauce in pot on the stove on medium heat, simmer for 20 minutes. Add in paste about 15 minutes inches Add more seasoning or sea salt to get the taste you like. Pour over cabbage and bake for 35 minutes at 400°F.
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