This is a great all around dish for flavor and volume! This recipe can be adapted to a calorie deficit, or a surplus, just add or subtract the rice, replacing it with veg like riced cauliflower, minced zucchini, shredded cabbage… To make this recipe work for your nutritional requirements, you will need to prep everything and measure.
INGREDIENTS:
- Cooked lean ground beef, drained & rinsed in hot water (8.8g protein per oz)
- Cooked basmati rice (8.9g carbs per oz)
- 1 large head of green cabbage
- 1 large egg
- 1 batch of god body marinara sauce
- s&p to taste
INSTRUCTIONS:
Bring water to boil in a large pot, add whole head of cabbage, cover and cook for 10-12 minutes until softened. Remove cabbage from pot with tongs and let cool for 10 minutes. Gently remove leaves and cut out the large vein at the bottom of the leaf. Measure your ingredients as per your macros, combine the rice & meat, seasoning to desired taste with S&P, and mix in 1 large egg. Divide mixture into 1/3 cup portions, spoon into the cabbage leaf. Tuck in sides of leaf, then roll it up. Continue process until all the mixture has been rolled up.
Preheat oven to 350 degrees. Pour half the marinara sauce in the bottom of a casserole dish. Place the rolls in the casserole dish, then pour the remaining of sauce over the top of the rolls. Cover the dish with tin foil and bake for 80-90 minutes.
You can use any ground protein in this recipe, it is extremely versatile!
Bone apple teeth!