Recipe:
-1 Napa cabbage head (make sure the leaves are large). Savoy cabbage is also good here
-1 lb ground beef or ground chicken or ground turkey
-10 ounces mushrooms, chopped finely
-2 small shallots diced
-1 tbsp chopped parsley
For the marinade:
-1/2 cup coconut aminos
-2 tbsp allulose (or brown sugar)
-2 garlic cloves
-2 tsp freshly grated ginger
-1 tsp red chili paste
1. Dice the mushrooms and saute them in 1 tbsp avocado oil until browned. If they release any liquid, make sure you drain it. Transfer the cooked mushrooms to a bowl and set aside.
2. In the same pan you cooked the mushrooms, add the ground beef and start cooking. When the meat is almost all the way cooked, add the shallots. Cook together until the meat is all the way cooked. Add the parsley and simmer for 1 more minute. Turn off the stove and set the pan aside.
3. In a small bowl prep your marinade (you can make your own clean version but this combo is so good!!): whisk all the marinade ingredients together.
4. Add the mushrooms and 1/2 of the marinade to the pan with the meat, mix well and cook over medium heat for 5-6 minutes until all flavors combine. Set aside while you prep the cabbage leaves.
5. Bring a large pot of salted water to a boil. When the water starts boiling, add the cabbage leaves from one large cabbage head and boil for 1-2 minutes just enough until softened. Remove and pat dry or they dr on their own as they cool off.
6. Once cooled, trim 1/4 inch of the base of each leaf.
Place 1 tbsp of filling near the base, roll and ‘package’ them into a dumpling shape.
7. Warm a pan over medium heat 1 tbsp avocado oil. Cook the rolls for 2 mins per side.
8. Serve with the reserved marinade or whatever dipping sauce you like.
Enjoy!
Inspired by @shredhappens
#weightloss #weightlossrecipe #fatloss #weightlossclinic
As soon as I saw this recipe on socials, I knew I was going to give it a try. The cabbage rolls used to be my family’s favorite, and I never missed from our Sunday or holiday meals. This non-traditional version is packed with flavor and so easy to make. Start by cooking the marinade and the other ingredients. Mix them all together and set the mix aside while you’re prepping the cabbage. Boil the cabbage leaves for 1 to 2 minutes. It makes it a lot easier to work with. Let it cool and then start packaging your cabbage rolls. These cabbage leaves are very easy to work with. Look how cute. In the next step, you’re going to char them for a little extra color and flavor. Serve them with the extra marinade, which is the star of this recipe. These rolls make a great high protein prep option for the week. Let us know what