I was born and raised on a dairy farm outside Canon City, Colorado. Because of my upbringing and knowledge of diet, farming and business, I advocate knowing, buying and consuming as close to the source as possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.

I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.

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Thursday, January 17, 2013

Beef Cabbage Rolls



Thanks to my roomie Susan for sharing this recipe.   Her mom made a family recipe book with her great grandmas recipes.   This is one of Susan's faves and definitely mine too.    I cooked this in the oven for over 2 hours which made it super tender and delicious.  If I had to do this over again I would try cooking it in the crock pot and adding chicken stock.

Ingredients 

  • 1 lb beef 
  • 1/4  + cup chopped onion 
  • 1 t garlic powder 
  • 1 t dried basil
  • 1/4 cup Parmesan (optional )
  • 1 egg 
  • Salt n pepper ( add more salt if not using parm) 
  • 1 or 2 heads cabbage . Recommend green kind 
  • 1 28 oz can tomatoes crushed 
  • Additional  parm cheese 
* be sure to de-stem the cabbage.  The core is too thick to cook down. 
 

Directions 


In a large mixing bowl, combine the raw ground beef, egg,  garlic, basil, Parmesan, onion, salt, black pepper. Mix very well.  Set aside. 


Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water.  This only takes a few minutes.

So cute all bundled up!

 

When the cabbage leaves are ready, divide the beef mixture into little loaves.  Place the meat at the bottom of the cabbage leaf and roll up, folding in the sides as you roll.  Just bundle em up! 

Place cabbage rolls in a deep roasting pan cover with crushed tomatoes and additional cheese. This is where I should of added chicken stock or water to help steam the cabbage more.



Cover and bake in a 350 degree F. oven for 1 hour 15 minutes. Remove cover or tinfoil and cook an additional hour till tender!  Total time of over 2 hrs.






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About Me

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I was born and raised on a dairy farm outside Canon  City, Colorado. Because of my upbringing and knowledge of diet, farming and  business, I advocate knowing, buying and consuming as close to the source as  possible. I fell in love with Crossfit as one of the few environments, particularly in athletics and competition, in which women are either just as strong as men or are at least on an even playing field.
I take pride in being a part of a community that reinforces "strong" and "fit" as the compliments. As an  independent and fitness minded consumer, I tend to shy away from restrictive diets. Paleo allows me the freedom to eat the foods I enjoy while remaining nutritionally superior to their processed equivalents. I love the way I feel when I fuel my body with whole Paleo meals and after a WOD. Euphoric is not an exaggeration. My goal is to bring others to understand what Paleo is, why it works and why they should try it. The false stigmas about Paleo are rampant and various, but my knowledge is based entirely on what I've learned through personal experience and research.