Winter Cabbage Rolls

preheat the oven to 350 degrees.

You will need (for the filling):

1 lb lean grass-fed beef (92%)

1 small avocado, mashed

1/2 red onion, diced

4 cloves garlic, minced

1/2 tsp salt

2 Tbsp fresh herbs, chopped (thyme, oregano, marjoram. Mainly thyme and oregano)

1/2 cup chopped organic mushrooms

2 Tbsp tomato paste

fresh ground lemon pepper or black pepper (add a lot of pepper, it really helps the flavor of this dish)

Mix ingredients together and set aside.

For the sauce:

2 cans diced tomatoes

4 cloves garlic, minced

1/2 red onion, diced

a small bunch herbs, mixed (marjoram, oregano, thyme)

1/2 tsp salt

1 Tbsp olive oil

fresh ground pepper

Begin by heating the olive oil in a saucepan and add onions, garlic and salt. Before the onions get too brown, add the diced tomatoes and chopped fresh herbs. Turn off the heat and season with pepper.

For the cabbage:

1 medium-large head green cabbage

Cut off the bottom of the cabbage and carefully remove the leaves (discard the outer leaves, especially if they are wilted).

Heat a large pot of water and boil the cabbage leaves for 5 min, until soft. Drain and rinse with cool water. Shake out as much water as possible. Lay a leaf flat on a cutting board and carefully remove the thick part of the vine (two cuts around the edges with a pairing knife will make this possible). Place a small amount of meat on the side that you just cut and roll toward the outer leaves, folding the edges in (like a burrito).

Place in a baking dish sprayed with coconut oil (spectrum makes a coconut oil spray).

Top with sauce and cover with aluminum foil.

Bake for 40 min in the center of the oven.

When the rolls are done there will be plenty of liquid in the pan. Remove the rolls and sauce with a straining spoon. Top with fresh ground pepper and serve.

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