Classic Stuffed Cabbage Rolls

I’ve been whipping up omelets, salads and skillet dishes for quick meals these days. Every now and again though, I get the urge (and have the time) to make a more labor-intensive dish…you know the one you can taste the effort and love you put into it?

This is one of those meals. I made these cabbage rolls during our last Spring snow storm when I was craving comfort food and these hit the spot!

For April I was assigned to Sarah’s Fantastical Sharing of Recipes blog for the Secret Recipe Club…and I couldn’t decide what to make! My goodness, Sarah has an extensive list of dishes that I kept scrolling through to choose from. I have her family’s original Tamale Balls and Guy Fieri’s Cherry Cobbler Pizza on my to-make list but when I saw her Classic Cabbage Rolls, I was sold. Besides the cabbage, I had all of the ingredients already on-hand and needed a little “me time” in the kitchen.

I made a few slight changes by finely dicing my onions, using a large head of cabbage instead of medium and used crushed tomatoes instead of diced since that’s what I hand in the pantry. I also used brown rice, unsweetened ketchup, coconut sugar for the sweetener and I added 1/2 cup finely chopped mushrooms because I needed to use them up in the fridge. Since I used already salted tomatoes, I opted to reduce the salt to 1 teaspoon and increase the black pepper by a smidgen.

Delicious results!

Classic Stuffed Cabbage Rolls (lightly adapted from Fantastical Sharing of Recipes)
Gluten-free, Dairy-free, Grain-free option, Egg-free, Nut-free, Soy-free

Ingredients

• 1 large head cabbage
• 1 1/2 cups finely diced onion, divided
• 1 Tbsp. butter, ghee, olive oil, coconut oil, Earth Balance (use oil or Earth Balance for dairy free)
• 2 (14.5 oz) cans organic crushed tomatoes with basil (or Italian diced tomatoes)
• 4 garlic cloves, minced
• 2 Tbsp coconut palm sugar or other sweetener
• 1 tsp sea salt, divided
• 1 cup cooked brown rice or quinoa (for grain-free, increase mushrooms)
• 1/4 cup ketchup (I used unsweetened ketchup)
• 2 Tbsp gluten free Worcestershire sauce (I used Lea and Perrins brand)
• 1/4 to 1/2 tsp freshly ground black pepper
• 1/2 cup fresh mushrooms, finely chopped (optional)
• 1 lb. ground beef, bison or turkey (if using turkey use lean not extra lean)
• 1/4 lb. Italian sausage (I used chicken sausage)
• 1/2 cup V8 juice, optional (I didn’t use)

Directions

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain and rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use) and set aside.
• Meanwhile in a large saucepan, saute 1 cup onion in butter/oil until tender. Add the tomatoes, garlic, sweetener and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture, add in mushrooms and mix well.
• Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
• Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. 

Yield: 4 servings (8 rolls)

Click here for other scrumptious recipes in this month’s reveal!

French Dip Sandwich with Au Jus (Slow Cooker – SRC)

I don’t eat much red meat. While I love a good steak on occasion, I typically opt for a seafood, veggie or poultry dish when cooking at home. Boy, that might change after making this fuss-free recipe!

I adapted this dish from The Spiffy Cookie’s recipe for a slow cooker French dip sandwich. I was assigned Erin’s delicious blog this month for the Secret Recipe Club and could not choose what I wanted to make! I was salivating just looking through her recipes with many calling my name like her Reese’s Oatmeal breakfast cookie and Guiltless Avocado Alfredo with Spicy Chicken.

I’ve already started a list of must-makes from her archives but in the end, I selected a dish that forced me to dust off my crockpot that I hadn’t used in ages and get outside my comfort zone with my protein choice– the French dip.

I adapted the recipe slightly by using London broil in place of chuck roast, rubbed the meat with onion powder and a pinch of dried rosemary and then seared the meat prior to adding to the slow cooker to add a little color. I also used a combo of coconut aminos and gluten free tamari in place of the soy sauce and omitted the Worcestershire sauce as I didn’t have any on hand. Since I love mushrooms and will find any excuse to include them in a recipe, I sauteed a few for an added bonus to my sandwich.

Not only did I break out my crockpot, I made my own homemade grain-free rolls to serve with this oh-so-tender meat (recipe to come)! Topped with melted cheese, sautéed mushrooms and onions, this French dip sandwich was one tasty, flavorful bite! Plus, the leftovers are yummy in a beef and veggie soup or on top of salad greens

French Dip Sandwich with Au Jus (Slow Cooker) (adapted from The Spiffy Cookie)

Ingredients:

3 tsp oil, Earth Balance or butter, divided (use oil or Earth Balance for dairy free)
1 medium yellow onion
1 cup low sodium beef broth/stock
1/4 cup gluten free soy sauce, tamari, Braggs or coconut aminos (I used 3 Tbsp coconut aminos and 1 Tbsp tamari)
1/2 cup water
1/4 tsp onion powder
3 garlic cloves, minced
1 Tbsp creole mustard
~3lb London Broil (or chuck roast)
pinch of dried rosemary, optional

sea salt & pepper
2-3 cups sliced mushrooms
6-8 gluten free sandwich rolls, split
6-8 slices of provolone or swiss cheese (can use a dairy free cheese or omit if needed)

Directions:

1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
2. Sprinkled the meat with salt, pepper and onion powder. Heat a large saute pan over medium-high heat and add 2 tsp oil/butter. Sear the meat on all sides until golden brown to seal in the juices and give the meat a little color.
3. Add beef broth, soy sauce/tamari/ aminos, mustard, rosemary and garlic to the crockpot.
4. Place meat on top of the onions.
5. Cook on low 6-7 hours until beef is fall-apart tender.
6. Shred meat with a fork or transfer the roast to a cutting board and thinly slice.
7. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top (I .
8. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
9. While meat is on “warm”, heat a medium saute pan with remaining 1 tsp of oil/butter. Add mushrooms and cook until golden brown, stirring often. Season with salt and pepper is desired.
10. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
11. Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with mushrooms and cheese.
12. Return to the oven just until cheese is melted. Top with onions and sandwich halves and serve with small bowls of au jus, Enjoy!

For other scrumptious recipes from this month’s assignments, visit the link below!

Pot Pie Soup (Grain-Free)

Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs  I’ve had my mind set on making a version of chicken pot pie soup for months. After too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda! 

Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option

Ingredients

3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2  carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas

Directions

1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!

*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish Feel free to use the olive oil if you prefer though!

Red Thai Tofu Curry (SRC)

The Secret Recipe Club is back in action for 2013 and I was assigned Melanie’s Fabulously Fun Food blog for the month of January! From her Papas Rellenas and Jamaican Jerk Chicken to the Chocolate Guinness Cake and Homemade Gnocchi, Melanie covers all types of cuisine and made my mouth water looking through all her recipes. 

Her original recipe for Red Thai Duck Curry immediately struck my fancy, not only because it was on “Melanie’s Favorites” list but I happen to love anything with curry in the title. Admittedly though, duck freaks me out a bit so when I saw a little blurb for a protein swap, I decided to change up a few ingredients and make this a 100% vegetarian and vegan meal. Why not if I am going that direction anyway?

In addition to substituting the tofu for duck and coconut aminos for the fish sauce, I added a touch of sweetness in the form of coconut nectar syrup that the fish sauce would have added. I added a few wedges of fresh lime and chopped fresh cilantro for brightness and decided against the cooking rice as a side. In the veggie department, I increased the amount of mushrooms and added carrots since I didn’t have any tomatoes or pineapple on hand (though both will be added next time I make this).

I like my curry on the thicker side but feel free to add more liquid to this dish (as noted) if you prefer one on the thinner side. I have mentioned before that I prefer eating rice plain AND separate from my main dish… so I decided to forgo the rice and opted for a second helping of this curry instead After all, I do love my veggies and protein!

A little sweet, a little spicy and FULL of flavor — I LOVED this curry! I can’t wait to make this again soon and experiment with various vegetables and proteins for variety.

Red Thai Tofu Curry (SRC) (inspired by Red Thai Duck Curry)
Gluten-free, Grain-free, Nut-free, Vegetarian, Vegan, Dairy-free option

Ingredients

15.5 oz extra firm tofu, pressed, drained and cubed* (see below for substitutes)
2 Tbsp butter, ghee, coconut oil or Earth Balance, divided (use oil or Earth Balance for dairy free)

3 cloves garlic, minced

4-6 Tbsp Thai red curry paste to taste, use less if you don’t like as much heat (I used Thai Kitchen Brand)

1 can regular coconut milk (light is ok but will be thinner)

1 cup hot water (optional: use only if you like your curries on the thin side, I did not use this)

2 Tbsp gluten free soy sauce, tamari or coconut aminos**
1-2 tsp agave, coconut sugar, coconut nectar or sweetener of choice or to taste**

3 Tbsp fresh ginger, minced

½ medium onion, thinly sliced (I used red but white or yellow can be subbed)

½ green or red bell pepper, cored and thinly sliced

4 oz mushrooms, sliced

2 medium carrots, sliced
1 large lime, cut into wedges
Fresh basil and cilantro, chopped (I used about 1/4 cup each) – can use all basil if you aren’t a fan of cilantro

Optional for serving: your favorite cooked gluten free grain or rice noodle

Directions

1. Heat 1 Tbsp butter/oil in a wok/skillet over medium-high heat. Stir-fry tofu until golden on all sides, about 6 minutes then remove from pan and set aside.

2. Heat 1/2 Tbsp butter/oil in a medium saucepan over medium low heat. Add Red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors (If you have a hood over your oven, use it otherwise you’ll be sneezing up a storm from the chiles in the paste). Pour in the coconut milk, hot water (if using), coconut aminos/tamari/soy sauce, sweetener and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.

3. In the same wok/skillet you prepared the tofu, heat remaining 1/2 Tbsp butter/oil over medium high heat. Add sliced onions, bell pepper, carrots and mushrooms and cook for 3-4 minutes or until cook to your preference (I like mine crisp tender). Make sure the pan is hot, then add tofu and stir. Cook for 2-3 minutes until warmed, stirring occasionally. 

4.Taste curry sauce, which should be slightly thickened by now. Add more spice if needed. If it’s too spicy, add more coconut milk.

5. Pour curry sauce into the pot with the veggies and tofu. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.

6. At the last minute, stir in lots of chopped basil and cilantro. Squeeze fresh lime juice and serve immediately and/or over cooked grain of choice and enjoy! 

Serves 4-6 (Depending on if you serve this with or without a side)

*If you aren’t a fan of tofu, feel free to substitute chicken or shrimp in this dish
**Can substitute fish sauce in place of the soy sauce but will not longer be vegetarian. If doing so, eliminate the added sweetener since fish sauce already contains sugar.

For the remaining recipes in today’s reveal, visit: