Paleo Beef Cabbage Roll Recipe

I will call this a (Con)fusion Beef Cabbage Roll. Why?

I basically combined a predominantly European dish (stuffed cabbage) with a Chinese cabbage (Napa cabbage) & stuffed it with a Spanish/Portuguese filling (empanada filling).

Guess what? It was absolutely amazing! I can’t wait to have the leftovers for lunch. You will need to like cumin, otherwise you will have to substitute with another spice. Omit the cheese if you want this to be Paleo.

Paleo Beef Stuffed Cabbage Roll adapted from Fat Free Vegan Kitchen & Dee Dee Pujols

Ingredients:
1.5 lb (24oz) Napa Cabbage
2 tablespoons olive oil
1.5 lb (24oz) Ground Beef
1 tablespoon garlic salt (I used 1 tablespoon garlic powder plus 1 teaspoon sea salt instead)
5 cloves garlic, minced
1 small can (6oz) tomato paste
2 tablespoons white vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
4 slices Muenster Cheese, cut each slice into 8 pieces (omit if Paleo)
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Boil a pot of water with enough space to immerse your entire cabbage head.

Core the cabbage with a knife to loosen all the leaves. Put entire head into boiling water. Boil for ~8-10 minutes (depending on how large your cabbage head is). When the cabbage is soft, drain in a colander & let cool.
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In a large frying pan, heat 1 tablespoon olive oil over medium heat. Add the ground beef & garlic salt.  Cook until the beef is cooked through. Drain the grease & put beef in a clean bowl.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, sea salt, garlic & black pepper. Mix everything together until thoroughly combined & cook for 5 minutes. Add the beef & combine with the sauce over low heat for 5 minutes. The mixture should be moist.
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Overlap 2 pieces of cabbage on a plate. Add 3 small pieces of cheese. Add 2 heaping spoonful of the beef. Roll the stem in towards the middle. Fold sides to the middle. Then, roll up to secure.
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And there you have it. This tasty bundle of goodness.
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Enjoy!

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Beef & Tomato over Rice Recipe

If you are Asian, you’ll most likely have eaten Beef & Tomato over rice at least once in your life. This is a popular dish in Taiwanese culture. My mom makes a pretty good version, so I got this recipe from her. There’s only one problem…she never measures anything, making it hard for me to replicate anything she makes.

So, this is my interpretation of my mom’s home cooking.

Beef & Tomato over Rice – by Mom (feeds 2)

Ingredients:
1 large tomato
1 beef patty (or ground beef or beef slices)
1 tblspn ketchup
1 teaspn white vinegar
1 egg
Leftover rice (or cook 1/2 cup of rice)
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Dice your tomatoes. Heat up a frying pan with some oil. Add tomatoes & cook it down until they are almost soft.
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Add the ketchup & vinegar & mix too incorporate.
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Add the beef patty & break up the pieces. Cook meat thoroughly.
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Crack an egg in the center & mix into the tomato.
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Serve over rice. There’s always leftover rice in the fridge so I would just reheat it.
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This is a quick meal. The ingredients are simple & if you use brown rice instead, it’ll be a pretty healthy option.

ENJOY!

Adventures in Canadia – Dragon Dynasty Review

Hubby & I trek to Canada a few times a year to visit his relatives. It’s almost always a food eating fest when we get up there. Our plans always revolve around food. The Asian foods up there is by far some of the best we’ve ever had, even compared to foods in Hong Kong.

Let’s go on a little food tour of Markham/Scarborough area in Ontario, Canada. This area is about a 30 minute drive from downtown Toronto. It is densely populated with an Asian community; therefore, there are tons of Asian restaurants & shopping centers in the area.

Let’s start with Dim Sum. You cannot go to Canada without having eaten at least one or two meals of dim sum. I once ate 5 consecutive days of dim sum, which caused a major dim sum overdose. I would not recommend that unless you are a die-hard fan of dim sum.

Dim sum, translated, means “touch your heart.” It’s is the Chinese version of tapas. Usually, little ladies push food carts around the restaurant & you pick & choose what you want. They are small plates of food so everyone can try a little piece or 2.

DRAGON DYNASTY
2301 Brimley Rd
Scarborough, ON M1S 5B8
(416) 321-9000

TIP: If you get here before 11am & put in your order (they have a sheet to pick & choose what you want), all the dishes is one price. Usually, they go by S, M or L. The small being cheaper & the large being more expensive. Get there early to save some money & also you’re most likely to get a seat because it gets crazy in there with long wait times if you are a large party.
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Chicken Feet (bottom)– This is marinated in a fatty lard sauce. Some people have an aversion to chicken feet, but I love it. It’s so tasty. You pull off the skin with your teeth & spit out the bones. I’m a classy lady, so I love spitting out bones in front of everyone.

Roast Pork wrapped in phyllo (right)– flakey crust filled w/ Chinese roast pork. These were smaller than the triangular ones we usually get, which means less filling for us. Boo.

Vegetable Spring Roll (upper left)– grandma likes this dish so we ordered it. Not sure what the fuss is all about but she really likes them.

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Beef Rice Rolls – this is a standard dim sum dish that most everyone orders. It usually comes with beef or shrimp drizzled with soy sauce. You’d want the rice wrapping to be thin yet soft & silky.
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Sui Mai – Pork filled steamed dumplings.
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Har Gow – Shrimp dumpling in a thin, translucent wrapper.
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Tofu skin wrap
– These usually have veggies inside & either chicken or pork. I think this one had chicken. I absolutely loved this. It was so delicious that I think I ate the whole dish by myself.
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Pineapple bun filled with Roast Pork – there isn’t any pineapple in this bun. The name comes from the cookie like crust on top that resembles a pineapple. The crunchy topping, soft bread & the tasty roast pork filling were so incredibly satisfying.
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Custard buns – In Chinese, these are called “leaky sand” buns & they should come piping hot. When you bite into it, the custard is supposed to leak out if made properly. These were decent.

Note: the standard tip in Canada is 10%, but you can always tip more if you’d like.

That was a good start to our day in Canada. The rest of the day was devoted to more gluttony. More updates to come!

ENJOY!