Dill Beef Stuffed Cabbage

Dill Beef Stuffed Cabbage Rolls (photo)

Dilly Beef Stuffed Cabbage Rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo. Served with raw shredded beet and carrot salad in a cumin and ascorbic dressing.

These low-amine, savory, dill, vegetable, rice, and beef stuffed cabbage rolls are filling and delicious. The dill brings out brighter flavors, highlighting the celery and onion in this warming, easy-to-make entree.

8-10 outer leaves of a large cabbage head (purple or green)

3/4 medium onion, diced

1/2 C cilantro, minced

3 ribs celery, diced

1 C cooked rice

1 lb lean ground beef

1 tsp oregano

1 Tbsp dill

1/2 tsp sea salt

1 Tbsp safflower oil

Cooking onions and beef for Dill Beef Stuffed Cabbage (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Cooking onions and beef for Dill Beef Stuffed Cabbage.

  • Preheat oven to 400 degrees Fahrenheit with the rack second from the bottom.
  • Boil a large pot of water, and add cabbage leaves. Cook until tender and pliable. Drain and set aside.
  • In a large pan heated to medium high, cook onions until translucent with oil.
  • Add beef to pan, and break apart while it cooks.
  • When beef is just over halfway done, add the rest of the vegetables and spices. Cook until beef is cooked through and vegetables are cooked but still crisp.
  • Add rice, and ensure all ingredients are mixed together evenly.
Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (photo)

Cooking beef, vegetables, rice, and dill together for stuffed cabbage rolls (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Lightly grease a large Pyrex pan.
  • Stuff cabbage with a scoop or two of low-amine beef, rice, and vegetable mix, and roll shut.
  • Fill pan with as many as needed.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (photo)

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free).

  • Bake low-amine dilled beef stuffed cabbage at 400 degrees for 30 minutes, 20 covered, 10 uncovered.
  • Crack salt and pepper over the top and serve hot.
Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free) photo

Low-amine purple cabbage stuffed with beef, rice, vegetables and dill (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, nightshade-free). I forgot to cover mine before baking… Learn from my error.

AMINE BREAKDOWN:

Very Low Amine: cabbage, onion, cilantro, celery, rice, oregano, dill, sea salt

Low Amine: ground beef, safflower oil

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Low-Amine Teriyaki Tofu Cabbage Wraps

Low-Amine Teriyaki Tofu Cabbage Wraps (low-amine, gluten-free, dairy-free, nut-free, tomato-free, vegetarian, vegan) photo

Low-Amine Teriyaki Tofu Cabbage Wraps (low-amine, gluten-free, dairy-free, nut-free, tomato-free, vegetarian, vegan), plated with sauce and ginger.

These cabbage wraps are both light and filling. The flavors are refreshing and hearty at the same time. For a more pliable cabbage wrap, you can blanch or steam the low-amine cabbage, but I prefer mine raw. I was starving, but after eating three low-amine cabbage wraps, was completely stuffed.

1 head cabbage (first 6-10 outside leaves only)

2 blocks firm, organic tofu

1 C soy sauce substitute

1/4 C shallot oil

  • Heat 1 C safflower oil and add 1 shallot, thinly sliced.
  • Cook over medium low until shallot is crisp and golden brown.
  • Reserve shallot as topper for dishes.
  • Oil will keep in the fridge for a couple months.

1 C cilantro, chopped

1/2 Walla Walla / Vidalia sweet onion, sliced into half-rings

2″ ginger, grated

4 green onions, sliced thinly

1 Tbsp garlic powder

1/2 tsp salt

1 Tbsp cornstarch

  • Cut tofu into 8 pieces each. Lay them flat in a Pyrex dish and pour soy sauce substitute and shallot oil over the top.
Tofu, marinated in low-amine, gluten-free soy sauce substitute and shallot oil (photo).

Tofu, marinated in low-amine, gluten-free soy sauce substitute and shallot oil.

  • Marinate for at least two hours. Halfway through, flip tofu pieces over in the marinade.
  • Peel outside layers of cabbage off carefully to use as cabbage wraps.
  • Prepare cilantro, onion, ginger, and green onion.
  • Preheat oven to 350 degrees.
  • Line a cookie sheet with foil and oil down. Place tofu pieces on foil, and bake for 40 minutes.
  • Pour marinade into a pan, and add garlic powder, salt, and cornstarch. Mix well and turn heat to medium low.
  • Stir constantly until thickened, then remove from heat.
  • When tofu is starting to crisp around the edges, remove from oven and cut into small pieces.
  • Serve all ingredients pre-wrapped in cabbage and held together with toothpicks, or serve as “build your own” at the table.
Low-Amine Teriyaki Tofu Cabbage Wraps (photo)

Low-Amine Teriyaki Tofu Cabbage Wraps

AMINE BREAKDOWN:

Very Low Amine: cabbage, cilantro, sweet onion, ginger, green onions, garlic powder, salt, cornstarch 

Low Amine: soy sauce substitute, shallot oil

Moderate Amine: firm tofu

Stuffed Cabbage with Garlic Sauce (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free)

Stuffed Cabbage with Garlic Sauce photo

Stuffed Cabbage with Garlic Sauce (low-amine, gluten-free, soy-free, dairy-free (if butter substitute is used), nut-free, tomato-free)

I’ve been craving cabbage like crazy since a friend mentioned corned beef with cabbage to me a few weeks ago. But it’s not really the corned beef I’m craving at all, but the cabbage. I thought about doing stir-fried cabbage, a raw cabbage salad, and all kinds of other interesting and not-so-interesting combinations (cut a girl a break… it was almost 5pm and I was at work, starving). I decided to use what ingredients I had floating around in my fridge to do a cabbage dish that took care of the leftovers as well as made for a delicious gluten-free, soy-free, low-amine stuffed cabbage meal. In my case, I used leftover prime rib that I had made a few days prior as the meat, but feel free to use your own meat of choice (pre-cook your meat of choice to rare if it is still in raw form).

1 large head cabbage

1 1/2 C chopped leftover prime rib

1 1/2 C rice, cooked

3 C onion, diced

1/2 C parsley, minced

4 ridiculously huge garlic cloves (about 1/2 C, diced)

1 tsp salt (salt substitute, in my case)

1 tsp black pepper

1 tsp paprika

1/2 tsp dry mustard powder

1/2 tsp celery seed

1/2 C egg, beaten (egg white, in my case)

Sauce:

3 Tbsp butter (butter substitute for dairy-free)

1 Tbsp gluten-free, soy-free flour

2 Tbsp chives

1 1/2 Tbsp garlic powder

1/4 tsp salt (salt substitute, in my case)

1 1/2 C broth of your choice (I used vegetable broth)

  • Preheat oven to 350 degrees.
  • Boil a pot of water large enough to dunk the entire head of cabbage.
  • Cut out core of cabbage with a paring knife.
Core Cabbage with Paring Knife photo

Core cabbage with paring knife. Please be careful not to cut yourself!

  • When water is hot, put cabbage in. Using tongs, peel away layers as they cook and become quite pliable. Set leaves on a separate plate to cool.
  • Chop onion and saute until lightly caramelized. Add garlic and spices and cook till garlic is fragrant. Remove from heat.
  • Dice meat (or chop and cook it till rare, if still raw) into very small pieces.
  • In a large bowl, toss cooked rice and meat together until well mixed. Add onion and garlic, egg, parsley, and stir until well mixed.
  • Wrap a little less than 1/2 C of the mixture into each cabbage leaf, folding in the ends (like an envelope) and setting them in the Pyrex pan seam-side down.
Fold stuffing into cabbage like an envelope photo

Fold stuffing into cabbage like an envelope.

  • Set them in fairly snugly so they support each other and don’t fall apart during cooking. Once your cabbage is set up and while the oven is preheating, make your sauce.
Stuffed Cabbage in pan photo

Stuffed Cabbage in pan

  • Add the butter and flour to a small pan on medium heat. Melt butter and cook flour, stirring consistently, for about four minutes.
  • Add garlic powder and chives, stir in quickly, and start adding the broth. Add broth a little at a time, stirring all the while, until all 1 1/2 C broth are mixed in.
  • Add salt and stir well. Remove from heat.
  • Pour half the sauce over the rows of stuffed cabbage, and put the stuffed cabbage in the oven, covered, for 40 minutes.
Stuffed Cabbage with Garlic Sauce photo

Stuffed Cabbage with Garlic Sauce

  • Allow stuffed cabbage to cool for 5 minutes before handling.
  • Once cooled, add a little bit more sauce over the top of the stuffed cabbage (or add sauce while plating – it’s up to you) and serve.

AMINE BREAKDOWN:

Very Low Amine: cabbage, rice, onion, garlic, salt, black pepper, celery seed, flour, chives, 

Low Amine: leftover beef, butter, garlic powder, broth

Moderate Amine: egg

Very High Amine: paprika, dry mustard powder

Low Amine Sauerkraut

Low Amine Sauerkraut

Low Amine Sauerkraut

Anyone that knows me knows I love pickles. No… you don’t understand. I *LOVE* pickles. I almost quit my day job to go open a pickle bar.

Alas, I have wicked, weird food allergies. I’m allergic to something called “amines.” Coincidentally, my low-amine diet basically means that I have to stick to the same diet that people eat when taking MAOIs (MAO-inhibitors). If I go over my threshold for how many amines I can handle in a day, my joints break. They just fall apart and explode. It’s awful.

So I’ve been working on how to devise a “pickle” that isn’t actually pickled.  I’ve come up with one. It’s delicious.

It’s certainly not the same, but it’s a fair “de-ouched” sauerkraut. Also, it works well served as a side with rice (as in Japanese rice dishes), whether or not you need to be on a low-amine diet.

Quarter head of large green cabbage

Several Tbsp salt

1 Tbsp vinegar (your preference, but I use half white and half apple cider vinegar… OR, use a vinegar substitute)

1-2 Tbsp water

  • Chop cabbage into “sauerkraut” style bits (or however you’d prefer them served). If you cut into large chunks, it will take longer.
  • In a large bowl, add cabbage, a generous amount of salt, and a tablespoon or two of water.
  • Break cabbage apart completely with your hands, while rubbing in the salt. It should feel well coated.
  • Allow mixture to stand, room temperature, for 20 minutes.
  • Mix cabbage well and ensure it is turned over and well coated. Gently compact the cabbage into the bottom of the bowl.
  • Let stand for another 20 minutes.
  • By now the cabbage should have a “bouncy” texture to it, instead of the crisp texture that it had before. However, it should still have some crispness. You don’t want it flacid.
  • Rinse well and repeat three times, gently squeezing out excess water.
  • After the third rinse, allow cabbage to sit in water for 20-30 minutes (in the fridge, if possible).
  • Rinse again. It should have a palatable amount of saltiness to it, but not too much. If too salty, squeeze water out again more firmly and repeat soaking process until cabbage is desalinated enough that you’ll eat it. No sense in making sauerkraut if you won’t eat it!
  • Drain out water completely and firmly squeeze out all excess liquid.
  • Drizzle vinegar over the top and mix well so that all the cabbage is well coated.
  • Serve your delicious low amine sauerkraut on whatever you want.
AMINE BREAKDOWN:
Very Low Amine: cabbage, salt, water
Low Amine: vinegar substitutes
Very High Amine: vinegar