Stuffed Cabbage

A great dish with cabbage and meat. Everyone enjoyed the meal. It was simple and fast.

Ingredients:

Sauce:
1 to 2 c diced tomatoes
1 Tbsp. apple cider vinegar
½ tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano (sub Italian seasoning)
Redmond Kosher salt
Black pepper
¼ cup Macadamia Nut Oil

Cabbage roll:
12 cabbage leaves (red or green)
1 lbs Grass-Fed Ground Beef 90/10
1 lbs Omega-3 Ground Pork
1 c cauliflower rice
5 green onions, thinly sliced
1 c chopped spinach
1 c shredded Grass-Fed LVC Cheddar Cheese

Directions:

1. preheat oven 375° F degrees

Sauce:
1. Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder and oregano in a blender; season with salt and pepper.
2. In skillet over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer. Then lower to medium-low and simmer for 20 minutes, until slightly thickened.

Cabbage rolls:
1. Cut cabbage head in half and boil for four minutes until leaves are tender and flexible. Cut heart out and lay out cabbage leaves to cool.
2. Filling: in medium bowl. Combine half a cup of the tomato sauce, ground meats, cauliflower rice, scallions, spinach and cheese. Season with salt and pepper.
3. In casserole dish spread a thin layer of sauce. Place ⅓ cup of filling into each leaf and roll up (tuck in ends as you roll). Place rolls seam side down. Spoon remaining sauce on top of cabbage rolls.
4. Bake 45 to 55 minutes.

Remaining meat you can cook up and use for taco salad.

Enjoy.

Submitted by Sandra Slanker