Cabbage Rolls (w/ Brown Gravy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Cabbage Rolls (w/ Brown Gravy) calories by ingredient
Introduction
A Nightshade-free recipe for cabbage rolls! A Nightshade-free recipe for cabbage rolls!Number of Servings: 15
Ingredients
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*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 cloves
Thyme, ground, .5 tsp
Sage, ground, 4 tsp
Arrowroot flour, 1 Tbsp
Sea salt
Pepper
Butter
lemon juice
*Super Greens - Organic Girl (3 Cups), 1 whole container
*Cabbage, fresh, 15 leaf, large
*5 Whole Pasture-Raised Eggs
Directions
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-.