Super healthy, low-cal, gluten-free lazy meat or vegan cabbage rolls

lazy cabbage rolls

Life is too short not to eat cabbage rolls. However, there’s not enough time in the world to make them as much as I want. So, I decided to go the lazier route rather than not eating them often. If you haven’t had cabbage rolls yet, please try them. They’re amazing and super healthy. Did I mention they’re amazing? It’s worth repeating twice.

Some of the health benefits of this recipe include intestinal and eye health, weight loss and anti-aging properties.

Deconstructed cabbage rolls with ground beef, chicken or tofu

Note

  • This recipe is inspired by traditional Polish cabbage rolls but modified for allergens, calories … and my laziness.
  • Makes: 8-10 servings
  • Total Time: 40-60 minutes, cook time: 20-40 minutes (depending on rice used), prep time: 20 minutes

Ingredients

cabbage

  • 1 large head cabbage
  • 3 pounds extra lean ground beef or chicken, or tofu
  • 2 cups of cooked rice
  • 2 tablespoons of olive oil
  • 6 garlic cloves, minced
  • 1 large onion, chopped very fine
  • 1/4 cup fresh basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups of strained tomatoes
  • 6 Roma tomatoes, diced very fine
  • 2 tablespoons of aged balsamic vinegar
  • 3 chilis diced or 2 tablespoons of hot sauce, I use Portugallo Sauces, omit if you don’t want any spice

Directions

Cabbage-Chopped

Note: You may need to split this into two sauce pans depending on the size of your pans.

  1. Prep:
    • Beef or chicken: Marinate for a minimum of 1 hour ahead of time with 1 tablespoon of olive oil, salt, pepper, ½ cup of the strained tomatoes, 2 cloves of garlic, 2 tablespoons of basil, ¼ of the onion and if using: 1 tablespoon of the balsamic vinegar and 1 teaspoon of cayenne pepper.
    • Tofu: Marinate for a minimum of 1 hour ahead of time with 1 tablespoon of olive oil, salt, pepper, ½ cup of the strained tomatoes, 2 cloves of garlic, 2 tablespoons of basil, ¼ of the onion and if using: 1 tablespoon of the balsamic vinegar and 1 teaspoon of cayenne pepper.
  2. Cook rice according to the package.
  3. Core and chop the cabbage.
  4. Sauté the remaining garlic and onion 1 tablespoon of olive oil over medium-heat in a deep pan or pot until onions are brown. Add in the strained tomatoes, Roma tomatoes, remaining salt, pepper and the majority of the basil.
  5. Add the meat or tofu and cook for 5 minutes (for tofu) 10 minutes for the meat.
  6. Add the cabbage and basil and cook for 5 – 10 minutes.
  7. Lower the heat to medium-low and add the rice and cook until done, about another 5 minutes.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

Beef

  • Calories per serving: 296
  • Fat: 10 g
  • Carbs: 37 g
  • Protein: 19 g

Chicken

  • Calories per serving: 279
  • Fat: 10 g
  • Carbs: 37 g
  • Protein: 19 g

Tofu

  • Calories per serving: 199
  • Fat: 5 g
  • Carbs: 37 g
  • Protein: 9 g

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