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cheese

H

hugsee

Member
Messages
21
Location
Port Talbot
Dislikes
cheese
I loathe it and all yoghurts etc so have been reading through the recipes and saw loads but they all contain cheese....help please
 
I love cheese and could eat it everyday, I'll 'bump' this up in the hope you get some replies.
 
hugsee said:
On another site (my fitness Pal) I saw a cracking recipe for cabbage done in the slow cooker...going shopping tomorrow :clap:
Click to expand...

Oh please share the recipe with us??
 
Cabbage rolls is one of those recipes (like tuna salad) that everyone makes their own special way. I've been making this super-easy slow-cooker version of "unrolled" cabbage rolls for years. I mean, really, who's got time for all that rolling???

I'll tell you how I make it, but you can use your own (your mother's, your grandmother's) cabbage roll recipe instead and just cook it the same easy (lazy) way.

1 green cabbage (about 1.5 lbs)
1 lb lean ground beef (I used sirloin)
1 cup long grain brown rice, uncooked
28 oz can tomato sauce, divided
1 tsp thyme
salt & pepper to taste

This will work in a 4-quart crock pot.

Cut the cabbage in half (then in quarters to cut the core out easily). Cut one half into roughly 1" pieces and break up the layers a bit as you place them in the bottom of the crock pot. If desired, salt the cabbage a bit and toss to mix.

In a mixing bowl, combine the rice, ground beef, about 1 cup of tomato sauce, thyme, salt & pepper. Press into a layer on top of the cabbage in the crock pot.

Cut the remaining half head of cabbage like the first half and salt (if desired), placing it on top of the meat/rice layer.

Top with remaining tomato sauce (try to cover all the cabbage a bit).

Cook on low 8-10 hours.

Makes 4 very generous servings. Nutrition for 1/4 of the recipe:
Cal: 532
Fat: 21 g
Sodium: 1251 (without added salt)
Carbs: 58g
Fiber: 10g
Sugars: 13.5g
Protein: 31g

The fat could totally be reduced with Laura's lean beef or truly lean ground turkey. I'm not sodium sensitive, but it wouldn't be a great dish for those who are.

it does seem high on the sodium levels though so wouldnt add salt at all and I would use brown basmati
 
I think cheese is one of those things there is just no replacement for (not that I am a fan of "replacement" foods - if it looks like a cauliflower and tastes like a cauliflower - then it's a cauliflower! :lol: :lol: )

Your recipe sounds delicious but 58g carbs is way too high for me - almost all of my daily carb count in one go - I may give it a go and miss out the rice :)
 
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