My husband is German, So I make this a lot. Boiled Potatoes is what we have with the Cabbage rolls.According to my husband that is the only way to have them LOL. I started making mine healthier too. Using half ground turkey and no salt added tomatoe sauce. I was able to cut the calories in half.
hmm ok thanks for the suggestions, maybe i will serve with a salad. i'm trying to get 'something else' in there so i have lots to pick from other than getting 2nd or 3rd helpings of the higher-calorie items lol
I appreciated all the avocado advice from you awesome folks that I have a new challenge, should you accept *insert mission impossible music*
I found a healthy recipe for german stuffed cabbage rolls and am itching to try it... i was thinking to serve it with zucchini pancakes (KINDA like german potato pancakes but healthier!), but I feel there is something else "missing" from this plate.... possibly a vegetable....
I'm searching thru recipes but nothing is hitting me, I want something that will coordinate well flavor-wise, what would YOU pick to serve with it?
I as always appreciate the inspiration & recommendations!! Thanks! :)
PS: The stuffed cabbage recipe, which I haven't tried yet so I'm putting in that disclaimer, in case you are interested to peek at, was found here on spark submitted by CRAFTYWANDA:
Ingredients Lean Ground Beef (96/4) - 1 pound Brown Rice, Pre-cooked with one tablespoon margarine, 2 cups Egg, 1 large Spaghetti Sauce, Hunt's Zesty & Spicy, 1- 26 ounce can Crisco Vegetable Oil, 1.5 TBS Cabbage, raw, 1/2 of a large head Garlic powder, 1 TBS Onion Powder, 1 TBS Salt, 1 TBS Black Pepper, 1 TBS Water, 1/4 cup
Directions Prepare cabbage by peeling off 12 leaves, trying to keep each leaf intact. Put the leaves into a pot of boiling water until they start to soften, about 5 minutes. Use tongs to carefully remove the cabbage from the water; set cabbage aside; discard water.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.
Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.
In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.
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