Paleo Slow Cooker Cabbage Rolls
(serves about 4)
- 10 cabba leaves (peel them off the head carefully!)
- cup cauliflower, grated
- 1 egg, beaten
- 1/4 cup chicken broth
- 1/4 cup minced onion
- 1 pound ground turkey (or beef- whatever you want to use)
- salt & pepper
- sprinkle of parsley
- 1 can tomato sauce
- 1 tablespoon lemon juice
Preparation
*I did this the night before and would recommend doing that too!*
Boil a pot of water and cook the cabbage leaves for about 2 minutes, until soft. You may have to do this in batches (I did 2 at a time). In the meantime, add the cauliflower, egg, broth, onion, turkey, salt & pepper, and parsley to a large bowl and mix it together until it is all mushed up. Take a scoop of the mixture (about 1/3 c) and place it in the center of a cabbage leaf. Tuck in the sides and roll it up. Repeat this until all the mixture is used. Place the rolls carefully in crock pot (lined if you want!). The rolls should look like this:
Next, in a small bowl combine the tomato sauce and lemon juice. Pour it all over top of the rolls, like this:
If you did this ahead of time, place the slow cooker insert into the fridge, covered, overnight. In the morning, place it in the outer shell and cook on LOW for 8-10 hours. You could also do this on HIGH for 4-5 hours. When you are ready to serve, just scoop them out and plate them up!
I would definitely recommend you try these as a great make-ahead meal and as a really healthy dinner. You may want to experiment with the spices and seasoning and try to give it a little more flavor if you wish. Either way, you will enjoy these rolls, and you'll really love the cleanup!
*I did this the night before and would recommend doing that too!*
Boil a pot of water and cook the cabbage leaves for about 2 minutes, until soft. You may have to do this in batches (I did 2 at a time). In the meantime, add the cauliflower, egg, broth, onion, turkey, salt & pepper, and parsley to a large bowl and mix it together until it is all mushed up. Take a scoop of the mixture (about 1/3 c) and place it in the center of a cabbage leaf. Tuck in the sides and roll it up. Repeat this until all the mixture is used. Place the rolls carefully in crock pot (lined if you want!). The rolls should look like this:
Next, in a small bowl combine the tomato sauce and lemon juice. Pour it all over top of the rolls, like this:
If you did this ahead of time, place the slow cooker insert into the fridge, covered, overnight. In the morning, place it in the outer shell and cook on LOW for 8-10 hours. You could also do this on HIGH for 4-5 hours. When you are ready to serve, just scoop them out and plate them up!
I would definitely recommend you try these as a great make-ahead meal and as a really healthy dinner. You may want to experiment with the spices and seasoning and try to give it a little more flavor if you wish. Either way, you will enjoy these rolls, and you'll really love the cleanup!
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