Hey everyone!

Well, these are a staple in my family's house..being Polish and all. So here ya go...the recipe that will make you a believer if you don't like cabbage. Hehe.

Keep in mind that you can play with these ingredients to your liking.
If someone could figure out the carb count, that would be great!

KRYSTYNE'S LAZY CABBAGE ROLLS

6 cups finely shredded cabbage
1 large finely diced onion
a couple cloves or garlic (optional - I don't use this normally, but it would be a good addition)
3 and a half cups of tomato juice or V8 juice, more if you want
2 table spoons of tomato paste
1 cup of cooked brown basmati rice (brown rice is way better for you and this ingredient is optional if you want to have lower carbs in your final product)
1 to 1.5 pounds of lean ground turkey (can also use whatever ground meat you want)
2 teaspoons of thyme (to taste really)
salt and pepper
2-3 tablespoons butter (do not skimp with this)

- saut? onions on medium (and garlic if you've chosen to use it) in butter until translucent. Add salt and pepper to taste....
-add meat and fry until no longer pink, 5-8 minutes
- add finely shredded cabbage to meat and onion mixture and mix up with more salt and pepper and the thyme. Fry until cabbage is wilted and then add the 2 T of tomato paste and about 1 cup of the tomato/V8 juice and mix thoroughly. Remember to mix up frequently so that the cabbage and stuff doesn't burn. This cabbage mixure should be slightly wet, so add enough juice to coat and not make it dry.
- cook mixture for an additional 3-5 minutes.
- add pre-cooked brown rice and mix well. (optional step)
- Taste this and adjust seasonings as necessary.
- pour mixture in a large baking dish and level out with a wooden spoon.
- Add remaining tomato/V8 juice over the mixture and shake dish to evenly distribute the juice.
- Cook, uncovered, in 350 degree oven for about 35-40 minutes until hot and bubbly.

EAT! It is sooooo good!

Please try this recipe and let me know what you think!

Enjoy!

Regards,
Krystyne

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http://hockeygirl34.blogspot.com

Thanks, Krystyne!! I am going to make this; it sounds alot like my grandma's recipe, without all that tedious blanching and rolling, LOL!
Mmmmm...great cold weather food!

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Sounds great, can't wait to try it!

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Noël


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Oh yes Trina! NOT much work involved here with this one. Being a student I am ALWAYS looking for easy recipes. THis one is a keeper.

Try it out and let me know what you think!

Regards,
Krystyne The Cabbage Roll Queen (hehe)

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Krystyne - sounds delicious. Will definitely need to try this. How many servings would you estimate this is. I could estimate but it always comes to ONE serving. LOL

Here are the numbers:

With Brown Rice

Calories: 1516
Fat:..........72
Carb.........126
Fiber..........21
Net Carb....105
Protein.......102

Substituting grated cauliflower (faux rice) for brown rice:

Calories...1335
Fat............70
Carb...........88
Fiber...........21
Net carb......67
Protein.......101

The Tomato juice contributed 32.5 net carbs. So if someone needed to reduce the carb count they could add part chicken stock. Do you think that would work, Krystyne? I wonder if there is a low carb tomato juice or V8?

Okay I edited this post to say I found a low carb tomato product called Naked juice Tomato Tango. It sounds like a v-8 kinda product. But they don't say where it's available or seem to have mail order. But maybe I missed something, Here's the Link -

http://www.nakedjuice.com/iwant_livi...nd=tomatotango

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Hey Rob,

You could realistically remove the rice completely. I've made it without and it is great! Hmmm....I'd estimate this recipe to be about 6-8 servings depending if you eat it as a side dish or a complete meal. With 6 servings it is a lot of food so you could probably even decrease that number.

You could definately use chicken stock or beef stock as well instead of tomato juice.... or up the tomato paste? I dunno. It all depends on how tomato-y you want it.

It's all good, just experiment with it!

I can't wait to hear what you all think about this recipe!

-Krystyne

P.S. Rob, what would the nutritional value look like if you removed both the rice and the cauliflower???

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With no rice or cauliflower:

CAlories: 1298
Fat:..........70
Carb..........80
Fiber..........17
net carb.....63
Protein.......98

For 6 servings that's only 10.5 net carbs each. Which would be okay for most people past induction. At my carb allowance of 50 I could even have your original recipe at 17.5 net carbs. But would I stop at 1/6 serving - No way. So I'd make it with cauliflower so even if I ate 2 servings it would only be 22 net. More than I should eat at a sitting but not too too bad. I just wanted to give the numbers for different options so people of all carb levels could fit it into their woe.

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Thanks, Krystyne. This is really a wonderful no-fuss recipe, and it sounds like it will still have all the wonderful traditional flavor one could want. I'm excited--it'll be a nice surprise for DH!!

And Rob, big thanks for calculating all the options.

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LC Since 1998
Highest Weight 172
Current 104-108

Krystyne - the cabbage is in the oven as I type this. I tasted it before it went in and it was very good. But I made the following changes. The market was out of ground turkey so I used ground veal. I swore I had tomato paste but I couldn't find any so I chopped up some oil packed sun-dried tomatoes instead. I used equal parts V-8 juice and the broth only from a can of progreso onion soup. You said you could make it without rice or cauliflower so that's what I did. I thought both cauliflower and cabbage might be a challenge for my digestive system. I made so many changes but I am using your method. I always say One good method is worth a hundred recipes! All my changes reminded me of a poem;

I didn't have potatoes, so I substituted rice.
I didn't have paprika, so I used another spice.
I didn't have tomato sauce, I used tomato paste;
A whole can, not a half can - I don't believe in waste.
A friend gave me the recipe; she said you couldn't beat it.
There must be something wrong with her, I couldn't even eat it!

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roflmbo.. rofl rofl... that poem sounds like me trying to follow a bakeing recipe... lol.. w/ cooking you can tweak as long as you taste as you go and use simple rules.. bakeing if you go tweeking you better know what you are doing or you will have dog food.. or to say the least compost..

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7-05-04 198 8/30/04 - 190 (got lost after that-)
4/03/08- 261 -
Goal-140-145

LOL Rob!

And Gilley, I'm the Queen of Compost!

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LC Since 1998
Highest Weight 172
Current 104-108

LOL!

The cabbage came out fantastic! Luckily I only made a half recipe because it's all gone now. I experimented by adding in different things to each small bowl I ate. I think I liked the alfredo sauce I had left over the best but Hot chili oil was very good too. I will definitely make sure I have tomato paste next time I make this. And I will make it Again soon! It's a very versatile recipe Krystyne. Thanks again.

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HAHAH!! WOOHOO!!!

Alfredo sauce? My Baba would be rolling in her grave if I say that out loud right now. Wow...hehe. That is one weird combo....I guess to each their own tho cuz I like peanuts and sour cream (no I'm not preggo) and dill pickle chicken wings.

Hot sauce too? Yikers, Rob you are one magician in the kitchen.

So it worked alright then huh? That is GREAT because before this recipe I hated cabbage and now I love it (I was forced to eat A LOT of cabbage growing up with my Grandparents living with us - YUK).

If anyone else tries this recipe, I'd love to know what you all thought.

Nice poem too Rob... Hehe. GLAD you liked the lazy cabbage alfredo rolls.

Regards,
Krystyne

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Krystyne - since i used veal and had the onion soup in place of half the tomato juice and no tomato paste the alfredo sauce actually made it taste like creamed breast of veal. I only used one tsp per the cup bowl i was using. I wouldn't have put it in your original recipe. I put hot sauce and chili oil in a lot of things. I love it. LOL

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I used to make a similar recipe all the time and loved it. I think the main difference is that I didn't cook the cabbage first, just used it raw in the baking dish. Sure beats all that fuss with whole cabbage leaves. Now that it's cooling off (as much as it cools off in Texas!), I'll have to try it again. Thanks for reminding me of it.

Laly