CABBAGE ROLLS WITH GRASS-FED BISON

FOOD-AS-MEDICINE:

When choosing a ripe cabbage, select a head that is both firm and feels dense. A fresh cabbage will have bright colored, crisp outer leaves and still have its stem in tact. Cabbage should be stored in the crisper of your refrigerator, where it will stay fresh for about 2 weeks. To retain the most enzyme activity in cabbage, steaming is the best cooking method. The Vitamin C levels decrease rapidly once cut and exposed to air, so be sure to prepare the cabbage close to when you will be eating the meal.

INGREDIENTS:

1 large head of cabbage

2 pounds grass-fed ground bison

½ medium white onion, chopped

1 ½ cups grated/riced cauliflower

3 cloves fresh garlic, minced

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon fresh basil

1 tablespoon fresh oregano

1 15 oz can organic tomato sauce

2-3 cups diced tomatoes (heirloom preferably)

1 TBS olive oil

DIRECTIONS:

Pre-heat oven to 350 degrees F. Grate the cauliflower using a hand-grater or rice it using a food processor. Be careful not to over rice it because it will turn into a mashed vegetable. In a large bowl mix the bison, salt, pepper and fresh herbs. Set aside. Cut the core out of the cabbage and place in a large pot of water on the stove. Bring to a boil, then simmer for 15 minutes, or until the leaves become soft. Meanwhile, in a large skillet heat olive oil over medium-high head and add the onion and cauliflower. Sauté for 3-5 minutes until the cauliflower is soft and onion is translucent. Combine the onion-cauliflower mixture with the meat and mix until all ingredients are incorporated. Mix together the tomato sauce and diced tomatoes and pour about ½ the mixture in the bottom of a large casserole dish. In each cabbage leaf, place ½ cup of meat mixture and roll. Place in casserole dish seam-side down. Continue until all meat mixture has been used, about 12 rolls. Pour the rest of the tomato mixture over the cabbage rolls and bake in the oven for 1 hour.

Serves: 8

Nutrition: Calories: 171 Carbohydrates: 6 g Fat: 4 g Protein: 26 g