img_3107

CABBAGE ROLLS WITH SPROUTS

CABBAGE ROLLS – 33 rolls with 1/2 cup filling in each
Our family all enjoy cabbage rolls so I make them from time to time. We had then for a great nutritious supper yesterday, I froze some for busy days or unexpected company, and we have left over cabbage for a salad & cooked shredded cabbage for a pot of soup.

Now that we have a type 1 diabetic in the family, I made each roll equal in size and I did the carb count for each cabbage roll.

3 cups whole buckwheat grouts
1 1/2 cups quinoa
5 cups water

5 lbs cabbage – I had 2 smaller heads (4 pounds may have been enough as the leaves were nice & thin)
I shredded the remaining 1 pound of cabbage that was cooked & froze it for soup.
The centre 12 ounces was still raw so it is in the fridge for salad tonight.

3 pounds lean ground beef
2 eggs
1 large onion, pureed with the egg
6 cloves garlic, minced
2 cups finely chopped sprouted mung beans
2 tablespoons powdered greens (parsley, barley, leeks, or other)
1 tablespoon Himalayan salt
1 quart tomato juice
2 1/2 cups pasta sauce (or replace this with 2 1/2 cups more tomato juice)

Bring to a boil & then simmer the buckwheat, quinoa and water for 20 minutes.
Cut the core out of the cabbage. Bring a pot of water to a boil, add the cabbage and simmer. As the leaves soften, remove them, continuing until you have 33 leaves, or enough for the rolls. If the leaves are large you may be able to cut them in half to make 2 rolls.

When the grouts are cooled off, mix the filling all together by adding the remainder of ingredients.

Measure 1/2 cup filling and wrap it with a cabbage leaf. Place in a large roaster. Or you may want to use smaller containers. Cover the roaster to bake.

Pour the tomato juice/sauce over; bake 2 1/2 hours at 325’F.

Enjoy as many as you want for supper. Remove the remaining rolls & place on a cookie sheet. Spoon any juice in the roaster over each roll. Freeze them and then bag them loosely in a plastic bag. That way you can take out one or more at a time to thaw, heat and enjoy later on.

Carb Count – I calculated the carbs using Sparky on line. The lean beef, eggs, sprouts, cabbage, buckwheat, quinoa, tomato juice, & sauce carb count is 17.8 carbs per cabbage roll.