Category: Core Plan

My mother in law is a tremendous cook and always made interesting ethnic dishes.  Cabbage rolls are one of my favorites but they were very labor intensive.  Today, I tried my hand at a speedy, unstuffed, unrolled version.

1 Tbsp. olive oil
1 onion, grated or finely diced
1 green or red bell pepper, diced
2 lbs. organic ground turkey
1/3 cup uncooked brown rice
1 medium head green cabbage, roughly chopped
2 cans organic tomato sauce (no sugar!)
1 c. water
ground black pepper and sea salt (about 1 teaspoon) to taste

1/2 – 1 cup sauerkraut, drained (optional)

Preheat over to 350° F.

Heat oil in a large skillet, and saute onion and green pepper until they soften. Add ground turkey, cooking over medium heat until it is nicely browned . Stir in uncooked rice and remaining ingredients.

Spread cabbage in an even layer in the bottom of a casserole dish. Top with the turkey, tomato, rice mixture.

Cover with foil (don’t let it touch the food) and bake at 350° for about an hour to an hour and a half.

American Chop Suey is also known as American Goulash.  My mother and mother-in-law both made it for us as kids.  I think it may be a “northern thing” because I never really see it here in the south.  It could also be that it was just a “70’s thing” because, come to think of it, I never see anyone making it anymore.  I have updated it to a healthier version by using quinoa instead of the traditional elbow macaroni.

It is a very adaptable recipe, very inexpensive, and is a crowd pleaser for sure.  You can serve it with some fresh grated parmesan cheese.   There is no picture here because it was gone for me to fast to photograph it.

1 pound grass fed ground beef
1 medium onion finely chopped or grated
1 medium organic red bell pepper chopped, optional
1 tbsp garlic minced
1/2 teaspoon Paprika
1 teaspoon garlic salt
1/4 teaspoon pepper
1 15-oz can crushed organic tomatoes
1 15-oz can organic diced tomatoes undrained, optional
2 cups cooked quinoa
1/2 c organic celery chopped
1 Tbsp xylitol or spoonable stevia
2 Tbsp grapeseed oil

In a large frying pan, heat oil. Brown the meat and remove. Sauté the vegetables until the onion is soft. Return the browned meat to the pan and add remaining ingredients. Cover and simmer for 20-25 minutes.  Serve over cooked quinoa and top with grated parmesan if desired.