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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Thai Masaman Curry Recipe

I love Thai food, especially the curries. You will find lots of different curries on the market but one of my all-time favorite is the Maesri brand. This was recommended by my Thai friend, whom I trust. She knows Thai food & I know she won’t steer me wrong.

If you didn’t know by now, I follow instructions loosely. I improvise a great deal by using the ingredients I have on hand, so this recipe is also one of my random concoctions that turned out absolutely delicious, plus it’s healthy too, which is a thumbs up in my book.

It may be a bit spicy, but it’s also a little sweet. You shouldn’t buy this brand if you don’t like spice. Just a warning. 🙂

Thai Masaman Curry by ilovemunkie

Ingredients:
1 can Maesri Masaman curry – 4 oz x 2 cans1 can (14oz) Aroy-D Coconut Milk 1/2 large onion (sliced)
1/2 Napa Cabbage (wash & roughly chopped)
1 can Chickpeas (rinsed & drained)
1 cup baby Carrots (sliced)
1/2 lb Sugar Snap Peas (peel off ends)
8 pieces Chicken Thighs (wash & dry, remove skin & fat)
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Heat up a large frying pan with coconut oil. Season chicken with a little salt & pepper. Add chicken to pan. Brown each side for 5 minutes in low-medium heat until almost cooked through. Remove from pan. Drain oil into a glass bowl.
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In a separate large frying pan, add a little of the chicken oil into pan, then cook your onions until translucent. Add the carrots next & cook until nearly soft. Add sugar snap peas.
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In the pan you used for the chicken, in medium heat, add the Masaman curry paste & coconut milk. Mix until there are no lumps. Pour all the contents of the other pan into curry. Add cabbage & chick peas.
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Add the chicken & cover them with curry so it absorbs the flavors. Cook for another 10 minutes on low-medium heat with the lid on.
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Serve by itself or over rice. Better yet, serve on top of cauliflower rice.

Enjoy!