Don't tell my MamMam, but I just had to revamp her classic Cabbage Roll recipe. Growing up in a Polish family, there was almost nothing you could choose that wouldn't leave you feeling sluggish and guilty. Now that I'm running the kitchen, I plan on passing on the traditions I was raised with, but with my own health-ified spin! Do you have any recipes that you'd like some advice on tweaking! Bring them in! We're here to help! These rolls go very well with steam broccoli or green beans.
(Don't tell MamMam's) Cabbage Rolls
Ingredients
1/2 head of green cabbage
1 pound of extra lean ground ground beef
1 cup of uncooked quinoa
14 oz tomato sauce
1/2 cup light parmesan cheese
1 onion, diced
2 cloves of garlic, finely chopped
1 tbsp of oregano
1 tsp pepper
1 tsp salt
1 pound of extra lean ground ground beef
1 cup of uncooked quinoa
14 oz tomato sauce
1/2 cup light parmesan cheese
1 onion, diced
2 cloves of garlic, finely chopped
1 tbsp of oregano
1 tsp pepper
1 tsp salt
Method
1. Preheat oven to 350.
2. Cook rice and steam cabbage leaves until soft (in separate pots).
3. Meanwhile, mix together all other ingredients (except tomato sauce and cheese) in large bowl.
4. Stir cooked rice into beef mixture.
5. Once cabbage leaves are soft and cool enough to handle (can run under cold water to speed process), chop cabbage into strips and layer casserole style by alternating cabbage and the meat mixture (NOTE: if you have the time, you could also roll one spoonful of the beef mixture into a leaf. Put rolls in a single layer in a glass casserole dish.)
6. Once all your beef mixture is used up, mix soup according to directions and pour over casserole dish.
7. Sprinkle parmesan cheese over dish.
8. Cook for 45 minutes or until top is crispy and light brown.
2. Cook rice and steam cabbage leaves until soft (in separate pots).
3. Meanwhile, mix together all other ingredients (except tomato sauce and cheese) in large bowl.
4. Stir cooked rice into beef mixture.
5. Once cabbage leaves are soft and cool enough to handle (can run under cold water to speed process), chop cabbage into strips and layer casserole style by alternating cabbage and the meat mixture (NOTE: if you have the time, you could also roll one spoonful of the beef mixture into a leaf. Put rolls in a single layer in a glass casserole dish.)
6. Once all your beef mixture is used up, mix soup according to directions and pour over casserole dish.
7. Sprinkle parmesan cheese over dish.
8. Cook for 45 minutes or until top is crispy and light brown.
Serves 6
Posts
No comments:
Post a Comment