Cabbage Roll Ruben Style
Cabbage Rolls Ingredients:
1 Head Cabbage
2-3 Pounds Corn Beef
3/4 Cup Sauerkraut
2 Slices Swish Cheese (optional), cut in half
Thousand Island Dressing:
1/2 Cup paleo mayonnaise or you can buy natural mayonnaise
2 Tablespoons ketchup
1 Tablespoon lemon Juice (Fresh about a half of a lemon)
1 Tablespoon onion, finely chopped
1 Dill pickle, chopped
Salt and Pepper to taste (optional)
1.) Preheat the oven to 400 degree F.
2.) Bring a large pot to boil. This should be enough water to cover up at least half of the cabbage. Place the whole cabbage head in the water. After about a minute, the outer leaf will begin to peel back from the cabbage head. Using tongs, peel the layers away one at a time. You will want to boil two to three layers at time in the water for about three minutes. Once the layers seem soft, move them to a colander to cool. Keep doing this until you have 10-12 leaves that you could use to wrap.
3.) Once your 10-12 leaves are soft and pliable, cut each tough stem about 2 inches from the bottom in a V shape.
4.) Put the remaining cabbage on the bottom of a 9X13 baking dish. You should chop it up and use it for the dish.
5.) Now you are going to stuff and roll the cabbage. Put a couple of slices of the corn beef at the top of the roll (opposite side of the V-shape). Now add about 1 spoon of thousand island dressing, and top with some sauerkraut. Then add the cheese if you like. Start at the top, roll up the leaves one. Be sure to fold the edges in first, then continue rolling. Place the stuffed rolls on top of the cabbage in the baking dish. Remember these leaves are up to you, they can be big or small.
6.) Cover and bake for 20 minutes. Let cool for a few minutes. Use the leftover thousand island dressing for additional sauce, if desired.
Note: If you are making double, do not double the dressing. Trust me you will have plenty.
Irish Soda Bread
2 Cups coconut flour
2 Cups almond flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Egg, well beaten
3 Cups almond milk
1/2 Cup raisins
3 Tablespoons apple cider vinegar
1 Tablespoon caraway seeds
1.) Heat oven to 375 degrees F.
4.) Plump raisins by pouring boiling water over them and leave them for about 10 minutes.
5.) Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix thoroughly.
6.) Add egg, milk and vinegar.
7.) Drain raisins and knead into dough.
8.) Work with your hands to make dough firm enough to hold its shape.
10.) Form into a round loaf.
11.) Press lightly into pan, cut a cross into the top of the loaf with a knife.
12.) Bake for one hour.
13.) Loaf is done when it is browned and had a hollow sound when tapped.
14.) Cool on a wire rack.
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