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Friday, November 20, 2015

# cabbage # cauliflower

UnStuffed Cabbage Rolls

Cabbage rolls, many countries lay claim to this comforting dish. Germany, Poland, Russia, Ukraine, Asia, and Italy all have a version of this homey recipe. While I'm not sure who to give the credit to, I do know that it's one of my favorite foods to make for special occasions. Why only special occasions? Because although this dish is delicious, it is time consuming with the boiling, the stuffing and rolling, the baking... you get the idea. So in order to get around those labor intensive steps, I make unstuffed cabbage rolls that's cooked on the stove top.


Unstuffed cabbage rolls have all the yummy goodness of regular cabbage rolls, but without all the work. You basically dump everything in a skillet and cook it on top of the stove, and in about 45 minutes you have an easy and hearty meal that taste just like the real deal. I also made this grain free, by using cauli-rice instead of regular rice. It's just as delicious, and it never hurts squeezing in another serving of vegetables.




UnStuffed Cabbage Rolls

Ingredients

1 tablespoon olive oil
1 pound ground turkey (beef may be substituted)
4 green onions, chopped
1 teaspoon seasoned salt
1 small cabbage, cut into chunks
1 - 14.5 ounce can of diced tomatoes
1 - 8 ounce can tomato sauce
1 cup vegetable broth (Beef or chicken broth may be substituted)
2 cloves garlic, minced
1 teaspoon sea salt, or to taste
Fresh ground pepper to taste
1 small head cauliflower, riced
1 tablespoon sugar

Directions

Heat olive oil in a large skillet over medium-low heat.
Brown turkey with onion and seasoning salt in the pan until cooked through, and no longer pink.
Add cabbage, tomatoes with juice, tomato sauce, broth, garlic, salt and pepper, stirring to combine.
Cover and simmer for 20 minutes, stirring halfway through cooking time.
Stir in cauli-rice and sugar, cover, and continue cooking for 10 - 15 minutes, until cauli-rice is tender.
Taste for seasonings and serve.

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