Upside down week

My meal plan looks great for this week, but I had to make some changes.  The cabbage I picked up at the store took up too much room in my fridge so I am starting off by making cabbage rolls and opening up some valuable space there.

Cabbage rolls

1 head of cabbage- boiled and leaves separated
3-4 cups of cooked white rice
1 large onion, sauteed in grape seed oil/butter
1 lbs of ground turkey
salt and pepper to taste

Tomato paste mixed with water for sauce (3 tablespoons of paste mixed with 1 1/2 cup water with salt and pepper)

Start by making the rice and sauteing the onions.  After boiling and separating the leaves of the cabbage,  let them cool.  Mix the ground meat - you could use whatever you like, my mom likes pork- with the rice and onions and season well with salt and pepper.   I added a little parsley to the mixture because I had some already chopped.  Place one to two tablespoons of stuffing into the leaves and roll up.  Line them up tightly in a casserole dish and pour the tomato paste over the cabbage rolls so that they steam while they cooks.  Cover with a few cabbage leaves, a lid or aluminium foil and place in the oven at 350 C for 1- 1 1/2hours.

Straight out of the oven

Dinner is served

While the cabbage rolls are baking, make extra sauce for serving.

Enjoy!  Smacznego!

This batch made 18 large cabbage rolls.  I divided them up and froze the second half for another day. To prepare them, simply place in the oven for an extra 30 minutes.  Easy peasy!

Hubby and I gobbled these up, but the boys only ate the stuffing and left the cabbage.  I am OK with that.  Baby steps are necessary with some foods, especially ones that have a strong taste, texture and smell.  We've already made progress because before, the boys refused to sit at the table when we ate things that they didn't like.  We have enough for another dinner, and I am hoping that I can get them to try a bite of the cabbage.  Here's hoping!