Cabbage Rolls (w/ Brown Gravy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
*Beef, ground, grass fed, raw, 32 oz (remove)*Extra Virgin Olive Oil, .5 tbsp (remove)White Rice, short grain, cooked, 2 cup (remove)*Better than Bouillon Organic Chicken, 2 tsp (remove)Onions, raw, 1 large (remove)Garlic, 4 clovesThyme, ground, .5 tsp Sage, ground, 4 tsp Arrowroot flour, 1 TbspSea saltPepperButterlemon juice*Super Greens - Organic Girl (3 Cups), 1 whole container*Cabbage, fresh, 15 leaf, large *5 Whole Pasture-Raised Eggs
1. Acquire 2 cups of cooked white rice (leftover is ok).
2. Blanch cabbage leaves in a large stock pot.
3. Preheat oven to 350. In an aluminum pan, sautee onion and garlic, remove from pan. Brown the meat w/ sea salt, pepper, thyme, and sage. When it's nearly done, add the mixed greens and cover til they wilt. Remove the mixture to another bowl stir in the rice and eggs.
4. Deglaze sautee pan with Vermouth (or chicken stock), add 2 cups of chicken stock and scrape up the bits in the pan. Dissolve arrowroot flour in a small glass of water and add to gravy, turn up the heat til it bubbles. Once it thickens, season as desired and turn off the heat. Add a pat of butter and a splash of lemon juice.
4. Grease a large pan with olive oil. Wrap the meat/rice mixture in leaves, and arrange tightly in the pan so they remain closed, vein-side up. Cover with gravy. Cover the pan with aluminum foil, then bake until done (about 60 min).
Serving Size: 1 serving = 1 roll
Number of Servings: 15
Recipe submitted by SparkPeople user VALKYRIA-.
2. Blanch cabbage leaves in a large stock pot.
3. Preheat oven to 350. In an aluminum pan, sautee onion and garlic, remove from pan. Brown the meat w/ sea salt, pepper, thyme, and sage. When it's nearly done, add the mixed greens and cover til they wilt. Remove the mixture to another bowl stir in the rice and eggs.
4. Deglaze sautee pan with Vermouth (or chicken stock), add 2 cups of chicken stock and scrape up the bits in the pan. Dissolve arrowroot flour in a small glass of water and add to gravy, turn up the heat til it bubbles. Once it thickens, season as desired and turn off the heat. Add a pat of butter and a splash of lemon juice.
4. Grease a large pan with olive oil. Wrap the meat/rice mixture in leaves, and arrange tightly in the pan so they remain closed, vein-side up. Cover with gravy. Cover the pan with aluminum foil, then bake until done (about 60 min).
Serving Size: 1 serving = 1 roll
Number of Servings: 15
Recipe submitted by SparkPeople user VALKYRIA-.
Nutritional Info Amount Per Serving
- Calories: 199.7
- Total Fat: 11.3 g
- Cholesterol: 83.9 mg
- Sodium: 278.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.3 g
- Protein: 14.4 g
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