27g (46%) Protein
13g (22%) Fat
19g (32%) Carbs
- 16 oz Ground Beef (the leaner the better)
- 2 ½ cups Broccoli Florets
- ¼ tsp Minced Garlic
- ½ medium Purple Onion (diced)
- 12 oz Pasta Sauce (of your choice)
- Olive Oil
- 8 large Cabbage Leaves
- Salt and Pepper (to taste)
- Parmesan Cheese (optional)
Hallo again, little kitchen dwellers. I chose today’s recipe because… well, honestly, I’d already written most of it out for a friend and so it was the quickest and Mondays are my busiest days, so here we are. These cabbage rolls are easy and pretty quick to make. Also, quite good. And, you know, healthy. But let’s cut the chatting and get right to it. Are you ready?
- Grab a skillet and set in on a burner, then turn that burner to about medium to medium-high. When the skillet gets all nice and toasty, throw your ground beef on it. While the beef is cooking, go ahead and blanch the broccoli florets. After the great blanching, chop the florets up. You want pretty small chunks, so maybe dice instead of chop. Once the meat is about 95 percent done, drain it, throw it back into the skillet, and add the broccoli.
- If your purple onion isn’t already diced, then make that shit happen. Grab a new skillet and heat about ½ tsp of olive oil over medium-high heat. Add garlic. Sweat the garlic for about 30 seconds. Add your onions (which at this point should definitely be diced). Sauté onions for about three minutes, then add them to your beef and broccoli mix.
- Pour pasta sauce into the mix until heated throughout. Add salt and pepper to taste.
(Side note: If you want to fancy it up a bit because the sauce you chose just isn’t giving you the flavor profile you want, then feel free to add your preferred herbs/spices.)
- Cool, so, set your meat mix aside and grab a large pot so you can start boiling some water. You should have eight large cabbage leaves that have been thoroughly rinsed so you don’t die of dirt and pesticides and such. Boil each leaf for about 3 minutes (or until leaf is soft). Depending on the size of your pot, you can boil several leaves at once. This is your show, do it how you want. As long as it’s right. I mean, I’m going to assume you know enough to make educated decisions. Are your leaves done yet? Jesus, finally!
- Add about ½ cup of the meat mixture to each cabbage leaf. You want them full, but not exploding. As you roll the cabbage leaf, remember to tuck in the ends. If you don’t know how to roll a cabbage leaf, check out this 20 second video.
- Since technically these are already fully cooked and ready to eat, the finishing cook is really for texture. Mine, pictured above, were finished off in my air fryer, which gave a crispy texture to the rolls. You can also finish them for about five minutes on medium-high in a skillet with a little olive oil (suggested). Or, you could finish them in the oven on 325˚ for about seven minutes. Totally your call here.
- Top cabbage rolls with parmesan cheese (optional).
Fajita Power Bowl
43g (40%) Protein
32g (30%) Fat
33g (30%) Carbs
- 2 cups Riced Cauliflower
- 1 cup Cooked Black Beans (you can use fresh, canned, or dry)
- 1 large Red Bell Pepper (thinly sliced)
- 1 large Orange Bell Pepper (thinly sliced)
- 1 large Yellow Bell Pepper (thinly sliced)
- 1 medium Purple Onion (thinly sliced)
- 4 tbsp Sour Cream
- 1 tsp Minced Garlic
- Olive Oil
- 1 packet Fajita Seasoning
- Salt and Pepper (to taste)
- 4 oz Avocado (after peeling and pitting)
- ½ medium Purple Onion
- ½ medium Tomato
- 1 medium Jalapeno
- 1 tbsp Lemon Juice
- 2 tbsp Cilantro
- ¼ tsp Dill Weed
- 1 tsp Oregano
- Salt and Pepper (to taste)
Alright you beautiful cooks … no, chefs! Let us begin. First up: The guacamole! Now, I make my guac using a food processor, but if you don’t have one (we’re equal access here at the blog that apparently discusses everything) I would suggest a blender. If you’re using a blender, I’d advice blending the onion, tomato, and jalapeno first, then adding the avocado, cilantro, and lemon juice. Otherwise, here were go!
- Add avocado (peeled and pitted), purple onion, tomato, jalapeno, lemon juice, and cilantro to your food processor (see above fore blender suggestions) and pulse until smooth. (Side note: For creamier consistency, add more avocado. If you’re looking for more of a salsa-guac, add more tomato.)
- After your guac is at your preferred consistency, mix in salt and pepper (to taste), dill weed, and oregano.
(Side note: I like to add a pinch of Hellfire Salt for a smoky flavor.)
- Got your guac all to taste now? Good! Go put that shit in the fridge!
Now, lets move on to the bowl components. First of all, you’re going to need to rinse out your food processor so you can rice some cauliflower. Unless you bought that shit already riced at the store, in which case, I mean … that’s cool. Why put any effort into it? Just kidding, I know you’re busy. Anyway, let’s get moving!
- Get your steak. Rinse it, pat it as dry as you can, then rub a little salt and pepper on both sides. Heat a skillet to high. Once the skillet is hot, add in your olive oil. Once the oil is nice and hot, place your steak into the pan. Let it hang out for about two minutes on each side, then remove it. You don’t want it completely cooked yet, just a nice sear on the outside. You’ll be finishing the cook on it later. For now, just set it aside on a plate and forget about it. Don’t slice it. Just leave it, whole, on a plate somewhere, and forget it.
- The pan you just seared the steak in? Keep it on that hot burner, and don’t rinse it out yet. You’re about to do some sautéing in it, so if you think you need to add a little more olive oil, go for it. First, add your garlic to the pan and sweat for about 20 seconds. Add onion slices. Sauté onion for about 1 minute. Add red, yellow, and orange bell pepper slices and sauté for another minute, constantly stirring. Turn the burner to down to medium, stir in salt and pepper to taste. Cook for about five minutes, then turn the heat to low and forgetaboutit.
- Get another pan. Heat that mofo up on medium-high. Add a smidge of olive oil to the hot pan. Once oil is hot, add cauliflower. Stir constantly. Cook for about 3-5 minutes. Remove from heat.
- Go back to your peppers and onions. Take them out of the pan and set them on a plate. Slice your steak (can be as thin or thick as you want), then add it to the pan from which you just removed the peppers and onion. You should not need to add any oil at this point. Turn heat to medium-high. Add ½ cup of water to the pan and half of the packet of fajita seasoning. Stir thoroughly. Once water is boiling, reduce heat to low. Cook until water is absorbed. This should give you medium-rare steak slices. Once done, remove from pan.
- So, your cauliflower and your cooked black beans. You want to mix these together. I’d suggest using the steak and peppers pan if it’s large enough. On medium-low heat, mix cauliflower and black beans. In a bowl, mix ¼ cup water with the remaining fajita seasoning until the seasoning is completely dissolved. Pour seasoning into cauliflower/black bean mix. Cook until seasoning is completely absorbed. Remove from heat.
- Now the fun part! Assembling the bowl! Divide cauliflower/black bean mix between four bowls (or containers, if you want to save a serving or three as leftover meals). Add the pepper/onion mix, again dividing four even portions. Next, add the beef slices. Plop on your sour cream, then top it off with your homemade guac. Voila! You’re done!
- Eaaaaat iiiiiiit.