Ingredients
1 medium head cabbage, rinsed and bottom cut off
1 tbsp ground flaxseed (mix with 5 tbsp water and let sit 5 minutes before using)
2 scoops Reignite Wellness™ Extra Fiber
½ cup Primal Kitchen Unsweetened Ketchup
1 tbsp RxSugar allulose
Directions
1Bring a large pot of water to boil. Place whole cabbage in the boiling water for 5-7 minutes. Turn cabbage in the water to make sure it cooks on all sides, if not completely immersed.
2Take cabbage out and drain on a cloth or in a colander. Let cool for 5-10 minutes, then carefully peel off the outer leaves of the cabbage without tearing. Peel off 8 leaves and place on a plate.
3Preheat oven to 350°.
4Place olive oil in a large sauté pan on medium heat. Add onions and cook for 3 minutes, then add the ground beef and seasonings. Stir and cook for 5-7 minutes or until beef is browned. Turn the heat off and drain in a colander.
5Place beef in a large mixing bowl and add the quinoa, flax mixture, and fiber. Mix thoroughly.
6Mix tomato sauce ingredients together in a separate bowl.
7Coat the bottom of an ovenproof baking dish with a small amount of sauce.
8Take each cabbage leaf and place a ½ cup of mixture in the middle. Fold each side of the leaf to the middle, then roll the leaf up from the bottom until all are finished.
9Place each roll in the dish and on top of the sauce. Then add more sauce on top of rolls.
10Cover with parchment paper and tuck underneath each side of the dish. Bake for 30 to 40 minutes. Then, take out of oven and rest for 10 minutes before serving.
11Place 2 rolls on each plate and serve.
12Refrigerate any leftovers in an airtight container for up to 4 days.
