Unstuffed Cabbage Rolls

Ingredients

1/2 cup Quinoa (uncooked)

3/4 cup Water

1 tbsp Coconut Oil

1 lb Grass Fed, Organic Ground Beef

1 Yellow Onion (small, finely diced)

3 cups Green Cabbage (finely sliced (I buy a bag from TJ's that is already cut up, 1 bag does the trick for my family but if you love cabbage, you can make as much as you want up to 8 cups))

3 cups Diced Tomatoes

1/2 tsp Sea Salt

1/2 tsp Black Pepper

Directions

1. Combine the quinoa and water in a sauce pot and lightly salt the water. Bring to a boil over medium-high heat then reduce to a simmer. Cover the pot and let cook for 40 minutes or until rice is tender (or use a rice cooker). 1 cup of water to 1/2 cup quinoa.

2. While the quinoa cooks, heat the coconut oil in a large stock pot over medium-high heat (you need a big pot for all the cabbage, it will cook down but at first it is a lot). Add the ground beef and onions and saute for about 5 to 7 minutes, or until beef is cooked through and browned. Drain off the fat.

3. Add the cabbage, diced tomatoes, sea salt and black pepper. Bring to a boil, then reduce to a simmer. Let simmer uncovered for 15 to 20 minutes, or until cabbage is tender.

4. Stir in the cooked quinoa until everything is well mixed. Let sit over low heat for another 5 minutes.

5. Divide into bowls and enjoy!

Notes

• No Beef: Any type of ground meat will work.

• Vegetarian & Vegan: Use lentils instead of ground meat.

• Leftovers: Store in an airtight container in the fridge up to 3 days.

• Sub for quinoa: Cauliflower rice would be really good. White rice if you are not following a Paleo diet.

• Add more flavor: A little Tamari or coconut aminos is so good with this dish. You can also add spice with any of your favorite spices or hot sauce.

• Cabbage choice: Stay away from purple cabbage, it can discolor everything. Try to find green, it should not be too hard. Many stores now offer cabbage pre shredded, TJ's for example