Posted by on Aug 7, 2013

Recipes

Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. She is a self taught home cook, amateur food photographer; and the creator of epicureanbb.com, a blog focused on first-class high protein foods.

Visit Angeline on her websiteFacebookTwitter, or Fitocracy.

This flavorful combination of meat, cabbage, and sauce can be easily created in your slow cooker! Perfect for rest day.

Ingredients:

  • 1 pound (453g) ground beef (I used 91% lean)
  • 8 large cabbage leaves
  • 1/2 of a large onion, chopped into small pieces
  • ½ of a large green pepper, chopped into small pieces
  • 3 stalks celery, chopped into small pieces
  • 3 large garlic cloves, chopped into small pieces
  • 1 teaspoon (5 mL) dried oregeno
  • 1 Tablespoon (15 mL) Dijon mustard
  • 2 tablespoons (30 mL) tomato paste
  • 2 cups (475 mL) beef or chicken broth
  • 1 tablespoon (15 mL) white vinegar
  • Pepper  (adjust to your taste)
  • 1 Tablespoon (15 mL) Worcestershire Sauce

Instructions:

  1. Cut about 8 leaves off and place in bowl filled with some water. Cover with plastic wrap and microwave for about 3 minutes or until the leaves are soft, set aside.
  2. In a large bowl, combine ground meat, vegetables, dried oregano, garlic and mustard and divide it to 8 large balls.
  3. Carefully place a ball of the meat mixture into the middle of each cabbage leaf and roll up into a ball, and place on the bottom of your slow cooker (seam side down).  Do this until all your meat mixture is gone.
  4. In another bowl, combine chicken or beef broth with tomato paste, vinegar, pepper, and Worcestershire sauce . Pour it on top of the cabbage rolls.  Cook on low for 6-7 hours

Macros:

Whole recipe

  • Protein 102g
  • Fat 40g
  • Carbs 23g
  • Fiber 7g
  • Calories 843
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