What I’ve Been Cooking

….and eating 🤭😋😁

Stuffed Cabbage whole30 style; DELICIOUS!

I substituted cauliflower rice and a little coconut flour (it’s what I had) for rice and binder, with ground beef, seasonings, 1 egg. Sauce was crushed tomatoes with both chicken AND beef stock, seasoning to taste and a pinch (or two) of coconut palm sugar 😉. It worked! Was actually better than usual! And we always like it…that translates to damn delicious 🥰 after softening cabbage in boiling/simmering water and cutting off thick stem part of leaves, roll meatball size meat like a burrito in a cabbage leaf and place folded side down in roasting pan with most of seasoned tomato and broth mixture, then pour remaining tomato sauce mix over top. Bake 350° for 1 hour. Oh, I do put extra pieces of cabbage in pan before putting stuffed cabbage rolls in just to make sure they don’t burn on the bottom; although that’s never happened to me…it’s still a habit. AND I’ll eat it 🤣 Halfway (or so) through I use a big spoon and baste rolls more.