Cabbage is under-rated. It has a sweet crispness to it when it’s lightly steamed. The leaves fold in submission, but still give a satisfying bite. If you’ve been overlooking cabbage, give it a shot.
All cabbage needs sometimes is a friend. A friend to lend a flavor and another element of depth, and it can really flourish on the tongue. A friend like, say, organic ground chicken and savory cauliflower rice.
Cabbage contains carotenoids-the molecules which give fruits and vegetables their vibrant colors. These carotenoids actually contribute to the immunological strength of our gut mucosa, which is huge for those with a compromised intestinal lining and overloaded immune system.
More and more evidence is revealing that so much of our immunity is in the gut, so even if you don’t think you have a problem with your gut or immunity, eating things like this is one of the things you can do to keep it that way!
The particular carotenoids in cabbage and other green cruciferous veggies are also really good for your eyes and of course contain cancer-fighting antioxidants.
I like to make cauliflower rice to add that nice bit of padding with simple dishes like this. You can, of course, have the rolls with just chicken and cabbage if you’re not up for the extra step of ricing the cauli head.
But I’d encourage you to add the faux rice as it also offers it’s own set of cruciferous nutrient advantages like vitamin, potassium, fiber and folic acid. All you need is a good cheese grater.
First things first- heat a medium pan over medium heat and add coconut oil. Spread it around and add chopped onion. Season with sea salt and pepper. Let the onions cook down a bit, then add your chicken and season with sage.
While the meat is cooking, prepare your cabbage by peeling a few big leaves off and tossing them in a steamer. Don’t turn the heat on just yet. You’re just getting set up so when you’re ready, you’re ready.
Rice the cauliflower with a good cheese grater and put it in a medium pot with a bit of bone broth. Add garlic powder, salt and pepper and stir it up. Turn the heat on to low and let it simmer so it softens up and then seasonings meld, but not cooked into a mushy oblivion.
When the meat’s done, turn the heat off and turn your attention to your cabbage and rice. You only need to steam the cabbage for a few minutes until it’s pliable. Don’t over-steam or it’ll lose nutrients and be boring.
Assemble, layer and roll it up!
This meal is so quick and painless and it does your body so much good.
- 5-6 Large green cabbage leaves
- 1 lb organic ground chicken
- 1 Head cauliflower
- 1 medium yellow onion
- sea salt and pepper to taste
- ⅛-1/4 cup bone broth or organic chicken broth
- 1 tsp dried sage
- pinch of cayenne
- ½ tsp garlic powder
- Heat a medium pan over medium heat and add coconut oil.
- Finely chop onion and add to pan.
- Season with sea salt and pepper.
- Cook for 7 minutes or until just starting to brown.
- Add the chicken and season with sage.
- Stir the chicken and let it brown while you prepare the rest.
- Rinse and dry the cabbage leaves and place in a water-lined steamer. Don't turn the heat on yet.
- Rinse and dry the cauliflower and cut big florets off with a knife.
- Rice them with a cheese grater into a wide bowl.
- Add the riced cauliflower to a medium pot with broth, garlic powder, sea salt and pepper.
- The cauliflower should be sitting in the broth, but it doesn't have to completely cover it.
- Turn the heat on to medium-low and let it simmer for 10 minutes.
- Stir the chicken and break it up as it cooks. Once it's all browned, turn the heat to very low until the rest is ready.
- Turn the heat on under the cabbage and let it steam for 5 minutes of until easily poked with a fork, but not dull in color.
- Once the rice is tender and flavorful, you're ready to assemble.
- Lay the cabbage leaf out on a plate, add a scoop of chicken and cauliflower rice on top.
- Roll it up and eat it like a burrito or cut it with a fork and knife.