Saturday, March 11, 2017

The Frugal Kitchen: Paleo Stuffed Cabbage Rolls

As far as cabbage rolls go, the preparation time for this recipe is pretty small.  Around the 45 minute mark.  I've started trying to lose weight again, so the substitution of cauliflower rice for regular white rice helps to reduce the calories.


1 lb. lean ground beef
1 package frozen microwave cauliflower rice
1 cabbage
1 small onion, finely minced
2 garlic cloves, finely minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper


33.5 ounces tomato sauce
2 tsp. sugar
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper

Bring a large pot of water to a boil.  Pull cabbage leaves off of the head and boil them until they soften or, if you are making a large batch, you can remove the core and boil the entire cabbage head until the leaves soften.  Lay cabbage leaves on a plate to cool.

In a bowl mix the meat, cauliflower and spices together.  Remove the spines from the cabbage leaves and place a large spoonful of the meat mixture in the middle.  Fold over the sides and roll the cabbage up.

Place a small amount of tomato sauce mixture into the bottom of your slow cooker or large pot.  Place all of the cabbage rolls in and cover with the rest of the tomato sauce mixture.

Cook in the slow cooker on high for 3 hours.  In a regular pot on the stove bring to a boil, cover and reduce to simmer, cook 2 hours.

This is a simple variation of the cabbage roll.  Sometimes I like to add raisins to either the stuffing or the tomato sauce for extra sweetness.  It just depends on your taste.  Enjoy!

God bless,

Friday, February 10, 2017

The Frugal Kitchen: Easy Rice Pilaf

I just noticed that almost all of my recipes start with "Easy".  Oh well, the life of a busy mother.

Easy Rice Pilaf Ingredients

White or brown rice, as much as you need for your family
Chicken Stock, follow rice instructions for the amount of needed liquid
1/2 cup cashews
1/2 cup raisins
1 cup diced carrots or 1 8oz can petit peas
salt to taste
2 Tbsp. olive oil
1 scallion finely diced

In a skillet add oil, scallion and carrots.  Cook until lightly browned.  I used my rice cooker for this recipe, but you can use any pot or pan that you normally use for rice.  Add rice, stock, cashews, raisins, salt and all the ingredients from the skillet.  Cook as you would normally cook rice.  Fluff rice pilaf and serve with meat or vegetables.

This dish allows for a variety of substitutions.  Use the stock, nuts and vegetables of your choice.  You can vary the dish based on the type of protein you are serving.  I served the pilaf with some reheated, left over chicken.


God bless,