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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Baked Breaded Rosemary Lemon Chicken

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken

Low-amine chicken dinners are often easy and delicious. This recipe can be cooked with pre-packaged Italian style breadcrumbs, but I prefer to use my own low-amine, gluten-free bread to make the gluten-free Italian breadcrumb mix. Chicken breasts were cooked at the same time as legs and thighs and both came out of the oven at the same time and were perfectly cooked, tender, and juicy.

2 chicken breasts, boneless & skinless

2 chicken thighs and legs (attached), skinless

2 large (8″) sprigs rosemary

1 1/2 tsp ascorbic acid

1/4 tsp sea salt

1/4 C safflower oil

2 Tbsp apple juice

Breadcrumb Mix:

3 pieces bread of choice

2 Tbsp dried rosemary

2 Tbsp Italian seasoning

1/2 tsp salt

  • Strip rosemary off stems and mix into a large bowl with chicken, ascorbic acid, sea salt, safflower oil, and apple juice.
  • Marinate for four hours, making sure to turn in bowl as often as possible to ensure even coating of marinade.
Baked Breaded Rosemary Lemon Chicken Marinating (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken Marinating

  • Preheat oven to 350 degrees.
  • Place toast on oven rack. When toast is browned, flip over and toast until very crisp but not burned.
  • Leave oven on.
  • Add toast to food processor and blend. When halfway to fine breadcrumbs, add dried rosemary, Italian seasoning, and salt. Finish processing.
  • Pull the majority of the rosemary off the marinated chicken (I leave a few pieces and a few pieces wedged within the breast for flavoring, however) and coat the chicken in the breadcrumbs.
  • Lay chicken down in a large Pyrex pan.
  • Add remainder of rosemary and marinade to the pan.
  • Bake at 350 degrees for 40 minutes, or until internal temperature of chicken reaches 165 degrees.
Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free)

  • Remove from heat and cover with foil. Allow to rest for 5 minutes.
  • Serve hot.
Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free) photo

Baked Breaded Rosemary Lemon Chicken, served with a marinated minced vegetable salad and buttered peas (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free).

AMINE BREAKDOWN:

Very Low Amine: rosemary, ascorbic acid, sea salt, safflower oil, bread, Italian seasoning

Low Amine: skinless chicken, apple juice