Cabbage Rolls

Well, I had never made these before tonight.  This was an experiment gone fantastic!!!  Love this recipe and I will be making this again.  It was a little time consuming considering I wasn't quite sure what all I wanted to put in these.  I think next time will be quicker!  I hope you enjoy this gluten free meal as much as I did!

Ingredients:

2 lbs ground beef

10 cabbage leaves

1 whole onion - chopped

5 large carrots - chopped

1 whole yellow squash - chopped

2 cups shredded zucchini

1 whole sweet pepper chopped

1 jalapeno pepper minced

5 large garlic cloves minced

1 can Hunts Fire Roasted diced tomatoes

1 tsp kosher salt

1 tbsp chili powder

2 tbsp garlic pepper

2 tbsp salt free seasoning

1 tsp dried basil

1 tbsp Italian seasoning

Directions:

Preheat oven to 350*.  In a frying pan, cook ground beef until browned.  While this is cooking cut the cabbage stem out of the bottom and peel off 10 large whole leaves.  In a pot, boil water and drop each leaf into boiling water for 2-3 min.  Only do 1-2 at a time.  Take out of pot and cool.

After the ground beef is cooked through.  Drain and rinse of excess grease.  Add chopped carrots, onions, peppers, squash, zucchini, and spices.  Mix well.  In a 9 x 13 pan prepare each roll.  

 Open each leaf carefully, and spoon in large scoop of meat mixture.  Complete until you have filled each leaf.  If you have extra room in your pan and extra filling go ahead and make another roll, or do what I did and throw the extra meat mixture on top.

Once you have finished rolling, top the cabbage rolls with the can of fire roasted tomatoes.   Cover with aluminum foil and bake in oven at 350* for 1 hour.

VOILA!!!  Enjoy!

Nutrition Information: