Wednesday, March 7, 2012
Paleo Stuffed Cabbage Rolls
Yum! These were really easy and delish!
Here is what you'll need:
1 lb Ground Turkey (or ground meat of your choice)
1/2 White Onion, chopped
1/4 c Mushrooms, chopped
2 TBSP Minced Garlic
1 handful Spinach, chopped
3-4 TBSP Parsley (dried or fresh)
Salt and Pepper to taste
1 head Green Cabbage
1 jar Tomato Sauce of choice
Start by submerging the Cabbage in a huge pot, and place on the stove to boil. Once the cabbage is boiling, let it remain on the stove for 10 minutes. While that is boiling, mix all the ingredients except for the tomato sauce in a bowl by hand. Once the cabbage is done, peel the leaves from the head carefully as to not rip the leaves, and lay them out on some paper towels to dry and cool. Once cooled, spoon about 1/2 c of the meat mixture into each leaf, roll it up like a mini burrito, and place in a 13x9 pan. I layered the bottom of the pan with leftover leaves, which helped the rolls from sticking. Pour tomato sauce over the tops of the rolls, cover the pan with foil, and bake at 350 for 1 hour.
*** I prepped my cabbage rolls and put the dish in the refridgerator for a couple hours before baking because I wasnt ready to eat right away, they were still delightful!