I received very positive feedback on last week’s post for Hanum. This week I am posting one of my favorite meals that Roza makes. I like it because it is very nutritious with many maco- and micro-nutrients.
Check out the recipe, and the video that illustrates how to make this delicious dish. This is something you cannot over indulge in because it contains healthy fats, lean protein, and all of your carbs are coming from vegetables. Plus cabbage is an excellent source of vitamin C, and a very good source of manganese. I would recommend eating this anytime and even on recovery days. I hope that you enjoy it as much as I do!
Stuffed cabbage rolls
Ingredients:
2 cups Quinoa
2 lbs ground beef
Salt the peppers to taste, but don’t over salt
1 8 oz can of tomato sauce
2 whole cabbage heads, make sure they are tight when you selected them. You want the leaves to be fresh
2 cups boiling water
2 tablespoons avocado oil
1 teaspoon white sugar
Tomato sauce Ingredients:
1 large carrot, which is not woody, diced
2 large tomatoes, or 3 medium size roma tomatoes
2 8 oz cans of diced tomatoes
2 large garlic cloves, diced
1 large onion, diced
Steps:
#1 – Put quinoa in a bowl, add boiling water, and put to the side, cover so that the water does not evaporate
Tomato sauce:
In a sauce pan, put 2 table spoons of avocado oil, heat but do not let it burn
Once the avocado oil is hot, add the onion. Fry the onion over medium heat until soft, it should be golden tan, but not brown. Once the onions are tender, add the carrots and garlic. Stir for 5 – 7 minutes, until tender. Add the cut tomatoes and canned diced tomatoes. Let it simmer for 5 minutes. Add salt and pepper to taste and add in the sugar at the same time. Let the tomato sauce simmer for one hour over a very low heat, stirring occasionally so that it does not stick or burn.
Cabbage rolls:
Mix quinoa, ground beef and canned tomato sauce together. Put a pinch of salt and a shake of pepper into the mixture.
Separate leaves from cabbage head, running under water. Put the cabbage leaves into boiling water for 1 – 2 minutes so that they are tender. Put 2+ tablespoons of the quinoa and beef mixture in each leaf. The amount of the mixture you put into the leaves will be dependent upon the size of the leaf. Roll up the leaf with the mixture. Take the rolled up leaf, put it in a steamer over boiling water for 45 minutes. Place the leaves one on top of another. Serve in a plate with homemade tomato sauce. Can be served with a side dish of kale or spinach.
bon appétit
