This is an easy and great recipe with tons of protein and fiber.
I make a bunch and eat it in a few meals during the day.
6 oz lean ground beef
1 tbsp butter
4 cups shredded cabbage
1/2 cup shredded carrots
2 tbsp cumin
dash of black pepper
pinch salt
Cook the ground beef until it seperates. Put to the side and simmer the cabbage and carrots till they soften. Add the beef, spices and 1/2 cup water. Simmer for about 15 minutes. It's ready when most of the liquid has evaporated. You could also bake it, I just use a deep pan and cook on the stove. It also makes a great stuffing for chicken and turkey if you want to be creative. Add some raisins for exotic taste if you feel adventurous.
I highly recommend adding a tbps of butter when it's ready, the flavor is amazing.
Enjoy
Oh, yeah
Just cut beef in small pieces, add some onion, cumin, pepper, mint, shredded cabbage, chopped tomato and simmer like the above recipe; wrap the cabbage leaves around and then cook it in a pot placing the wraps close to one another and covering with a small plate (upside down) to press on them. Pour water on top so the plate's edges are covered.
Okay, you have the pot. You place the wraps inside, tightly. Then when they are all inside, take a plate (a size that fits inside the pot) and put it on top of the wraps like a cover but upside down. Then pour water just enough so that a little bit covers the edges of the plate.
I have made cabbage rolls with cooked bulgar or barley insted of rice. They are not carb free but at least it is a healthier grain and it also adds more fiber and texture.
If I ever put anything in wraps besides meat I usually add raisins; they are great for adding flavor and an alkaline side to the meat
I am sure quinoa would be great in there, too, we just don't have it here so I can't try!
Quinoa is sorta slimey. Plus, you sound pretentious when you say the word.
The cure for that is to call it "kwin-O-a". Then you can see who your pretentious friends are when they correct your pronunciation.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
I've never had slimy KinWa...when you cook it until the water is out it has the consistency of koooskooos :p
Okay, that's true. Mostly, I've had it in soups or stews. It feels slimey in there. I like things like barley and rye in soup. Buckwheat's more like them, I guess, from a texture perspective.
We ate this recipe twice for supper: the first time as it was laid out, and tonight as "taco" filler with shredded cheese and tomatos. I couldn't get anyone to go for the raisins, but next time I'm gonna add them for me. We really enjoyed it and I think it's the first time RedLefty's ever eaten cabbage on purpose! I do cut him some slack though since he grew up in a house with green beans and corn (both from a can) as the only veggie choices.
However when she says "we" ate it, she means just the two of us. The kids were less than impressed, as it looked and smelled quite different from what they're used to. We'll try again later when I can threaten to take away their cell phones, iPods and virtual reality privileges.
__________________ Megaloi -- My Blog
"Every society honors its live conformists and its dead troublemakers."
- Mignon McLaughlin
These recipes sound very good. My father-in-law from New Orleans (well, before Katrina he was from New Orleans) makes a "stuffed cabbage" sometimes for Thanksgiving or Christmas, but it's about 400 times less healthy than these recipes. Actually, our cafeteria at work makes stuffed cabbage rolls, and they are one of the few entrees they serve that I will eat. Their stuffing is probably marginally healthy at best.
ground beef and cabbage
Linear Mode
