Recipe by Tamara
"This is an alteration on a typical stuffed cabbage recipe. It's healthy, low-fat, low-carb, and a bit spicy. You can't go wrong with this recipe! You may omit the red pepper and cayenne if you do not like spicy foods, or increase like we do! We serve this over brown rice to make it more of a whole meal. We love it! I used roasted garlic-flavored tomato sauce for extra 'kick.'"
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1 (14.5 ounce) can
1 (8 ounce) can
red pepper flakes
salt and ground black pepper to taste
cabbage, cut into 1-inch squares
I really liked the flavors in this recipe. I followed the recipe exactly and made brown rice on the side which cuts the spice down quite a bit. It was not too spicy once you added the rice and in fact, I might make it a little spicier next time.
This is so good and using quinoa really makes a big pot. I used the slow cooker
I made it as the recipe called for (without the heat for my toddler), but it was a little bland. So, I doubled the spices and added more salt and pepper, and it turned out pretty good. My husband and I added some red pepper paste on the side since we left out the cayenne and red pepper. It was just like a spring roll but without the roll...which my husband doesn't like and they take a lot of extra time, so this worked out perfectly! I couldn't fit it all in my skillet, so I did boil some of the cabbage in a different pot, then added it as it cooked down, but I ended up leaving some of the cabbage out. We'll make this recipe again with doubled spices. Thanks for a good cabbage recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
'Unstuffed' Cabbage with a Kick
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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