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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Warm Brown Rice Salad (low-amine, gluten-free, soy-free, dairy-free, egg-free, fish-free, tomato-free, low-fat, vegetarian, vegan)

Warm Brown Rice Salad (moderate amine, gluten-free, soy-free, dairy-free, fish-free, tomato-free, egg-free, low-fat, vegetarian, vegan) photo

Warm Brown Rice Salad with Chestnuts, Pomegranate, Squash, Red Onion, and Watercress (moderate amine, gluten-free, soy-free, dairy-free, fish-free, tomato-free, egg-free, low-fat, vegetarian, vegan).

Low-Amine Warm Brown Rice Salad makes a great vegetarian entrée, or a side dish. It blends sweet and savory with a bit of a tart edge that keeps your mouth interested. The chestnuts and low-amine squash give it an earthy flavor that help ground the dish.

Yield: 6-8 servings

1 acorn squash

1 medium red onion

4 Tbsp safflower oil, divided (3,1)

2/3 jar chestnuts (about 6-8 chestnuts)

2 C cooked brown rice

1 tsp ascorbic acid

6 Tbsp balsamic vinegar substitute, divided

1 1/2 C pomegranate seeds (in the above photo I used strawberry because three separate stores didn’t carry pomegranates. Sad! Strawberries worked well, flavor-wise, but added a lot of amines)

1 C watercress, chopped

1/2 tsp salt

  • Cut squash in half and remove seeds (save for roasting later, if desired). Roast squash at 400 degrees, cut-side down, in a pan with a half inch water, until just tender. Alternately, you can also cut a slice in the squash with a knife (so that steam can escape), and microwave it for about 8 minutes. Cut in half, seed, and you’re done.
  • Cook brown rice using instructions on the bag.
  • Once cooled enough to handle, peel squash and cut squash flesh into small cubes (1/2″ x 1/2″).
  • Dice red onion and saute with 1 Tbsp oil and 1/2 tsp salt until they start to sweat and turn translucent.
  • Chop chestnuts.
  • Add squash, chestnuts, 3 Tbsp safflower oil, and red onion to a Pyrex pan. Gently mix well, and roast them at 400 degrees (middle rack) for 20 minutes.
  • When the roasting is almost done, mix 2 C warm rice with 3 Tbsp balsamic vinegar substitute.
  • Toss roasted ingredients, pomegranate seeds, and watercress with the rice.
  • Drizzle remaining 3 Tbsp balsamic vinegar substitute over the top and serve, garnished with watercress or parsley.

AMINE BREAKDOWN:

Very Low Amine: acorn squash, red onion, brown rice, ascorbic acid, pomegranate, watercress, salt

Low Amine: safflower oil, balsamic vinegar substitute (high in Histamines due to blueberry juice)

High Amine: chestnuts

Very High Amine: strawberries (only use if necessary – pomegranates are better)

Hot & Sour Beans (low-amine, gluten-free, soy-free, dairy-free)

Hot and Sour Beans (low-amine, gluten-free, soy-free, tomato-free, easy) photo

Hot and Sour Beans. Normally, I would cook them so that there was a little liquid/sauce left. But that's what I get for making fun of mom's cooking, isn't it?

Hot & Sour Beans is my ultimate in comfort food.  When I get sick, or am cranky, grouchy, or otherwise need a solid round of comfort food, this is what I crave. Mom used to make it all the time for us, when we were growing up (the high amine version, of course). Now, I love my mom. But she was never aces in the kitchen. Simple foods were great, but anything more just wasn’t her style. So Hot and Sour Beans was a staple. Easy to make, delicious, and filling. I’ll show you the original recipe, before I move on to the low-amine hot and sour beans recipe made with homemade baked beans.

The Original (high amine) “Hot & Sour Beans” Recipe a la Momma:

2 (15 oz) cans of original baked beans

1/2 – 1 tsp cayenne

1 C white vinegar

1 lb ground beef

Several cups rice, cooked.

  • Start your rice cooking.
  • Cook ground beef in a pan till mostly done, breaking it up into small bits. Drain fat.
  • Add beans, vinegar, and cayenne to a pot. Heat on medium and reduce to a simmer.
  • Simmer on low for 20 minutes, stirring occasionally.
  • Add cayenne or vinegar as needed.
  • Serve piping hot over rice.
To make it a low amine food, I swapped out baked beans in a can for homemade baked beans and exchanged vinegar with ascorbic acid. The rest is delicious history.

4 C homemade baked beans

1 C water

3 tsp ascorbic acid

1 lb ground beef

1/2 tsp – 1 Tbsp cayenne, to taste

Several cups rice, cooked

  • Start your rice cooking.
  • In a large pan, cook ground beef over medium high till mostly done, breaking it up into small bits. Drain and discard fat.
  • Add beans, ascorbic acid, water, and cayenne. Once hot, reduce to a medium-low simmer.
  • Simmer, covered, for 20 minutes, stirring occasionally.
  • Add cayenne or ascorbic acid as needed to tweak flavor.
  • Serve piping hot over rice and enjoy my low-amine version of Mom’s awesome, easy, ghettofabulous Hot and Sour Beans!

AMINE BREAKDOWN:

Very Low Amine: water, ascorbic acid, ground beef, rice

Low Amine: homemade baked beans

Very High Amine: cayenne pepper

Cardamom Saffron Rice

This simple low amine rice dish is a colorful, mild carb side dish that works very well with Indian or curry flavors. I like the cardamom in it quite a bit, and though I felt like I added a lot of them, I would add even more than this recipe calls for if you like cardamom. For me, personally, I could have gone a little heavier.

2 C medium grain white rice

3 – 3 1/2 C water

20 small cardamom pods

1 Tbsp safflower oil

1/2 tsp salt

1 pinch saffron

1 very small onion, diced

  • Wash your rice.
  • Add all ingredients to a rice cooker and start it cooking. About halfway through, stir well so that ingredients are well mixed.
  • Serve hot.
Related Posts:

AMINE BREAKDOWN:

Very Low Amine: rice, water, cardamom, salt, saffron, onion

Low Amine: safflower oil

Vinegar Substitutions (apple cider, malt, red wine, white wine, rice, balsamic vinegar, and sherry).

Vinegar is very high in amines, so I have come up with vinegar substitutions that are amine-allergy friendly. These vinegar substitutions are low amine, delicious, and easy to make. Blueberry juice does not give me problems, but please be aware that though it is low in tyramines, it is high in histamines. Use if your diet will allow for it, otherwise opt for an unsweetened pomegranate juice.
Apple Cider Vinegar
  • 1 Tbsp apple juice
  • Just shy of 1/4 tsp ascorbic acid

Balsamic vinegar

  • 4 Tbsp blueberry juice, reduced over high heat to 2 Tbsp
  • 1/2 tsp ascorbic acid
  • 1/4 tsp molasses
  • 1 tsp vodka
  • 1/4 tsp lime juice
Malt Vinegar
  • 2 Tbsp apple juice
  • 1 tsp ascorbic acid
  • 1 tsp lime juice
  • 1/4 tsp honey
Red Wine Vinegar
  • 1 Tbsp blueberry juice
  • 1 tsp vodka
  • just shy of 1/2 tsp ascorbic acid
  • 1/4 tsp loosely packed brown sugar
Rice Vinegar
  • 1 Tbsp water
  • 1 tsp apple juice
  • 1/4 tsp ascorbic acid
Rice Vinegar (Seasoned)
  • 1 Tbsp water
  • 3/4 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
Sherry
  • 1 Tbsp apple juice
  • 1 tsp vanilla
  • 1/4 tsp ascorbic acid
White Wine Vinegar
  • 1 Tbsp water
  • 1/4 tsp ascorbic acid
Other Substitutes:
 

Mirin Substitute:

  • 1 Tbsp water
  • 2 tsp maple syrup
  • 1/2 tsp ascorbic acid
  • 1/4 tsp apple juice
  • 2 1/4 tsp sugar
  • 1/2 Tbsp sake

Sake Substitute:

  • 2 Tbsp water
  • 1/4 tsp sugar
  • 1 Tbsp vodka
  • 1/2 tsp blueberry juice
  • 1 1/2 tsp apple juice
  • 1/16 tsp white pepper

Low Amine Soup with Beef, Rice, and Vegetables

Beef rice vegetable soup

Beef, rice, & vegetable soup

Now that you’ve made a giant batch of homemade beef broth, what do you do with it?  I like making soups, especially during this time of the year. They’re easy, delicious, hearty, warming, and affordable.

Yield: Approx. 9 – 12 bowls

15 – 20 C beef stock (including any meat bits and cartilage left over, but removing all bone bits and chunks of fat)

1/2 head celery

5 carrots

1 yellow onion

1/2 lb green beans

1 C wild rice

1 Tbsp oregano

1 Tbsp thyme

1 large bay leaf

1 Tbsp salt

1 Tbsp fresh ground black pepper

  • Bring broth to a simmer and add rice, salt, pepper, oregano, bay leaf, and thyme. Cook for 15.
  • Chop carrots, celery, onion, and green beans into small, bite-sized pieces. Keep vegetables separate.
  • Add carrots, onion, and celery. Cook for 5.
  • Add green beans. Cook for 5.
  • Remove bay leaf (or at least don’t serve it to anyone).
  • Serve hot.

AMINE BREAKDOWN:

Very Low Amine: celery, carrots, onion, wild rice, oregano, thyme, bay leaf, salt, black pepper

Low Amine: beef stock (including any meat bits and cartilage left over, but removing all bone bits and chunks of fat)

High Amine: green beans (low in histamines, high in tyramines)

Cilantro Fried Rice

This simple low amine rice dish is a great accompaniment to most meals. It has a slightly tart flavor to it, and the cilantro makes it very earthy.

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

Cilantro Rice served with Tangy Garlic Cod and Grilled Sour Onions

4 C cold, cooked rice (broken apart – there shouldn’t be clumps)

1 bunch cilantro, well washed and chopped (I use stems as well)

6 cloves garlic, slivered

2 Tbsp safflower oil

1/2 tsp ascorbic acid, dissolved in 1 Tbsp water (or juice of 1 lime)

Salt, to taste

Rice, starting to crisp

Rice, starting to crisp

  • Heat oil in a wok to medium high.
  • Add garlic and once it jut barely starts to brown, add rice.
  • Stir often to ensure rice is evenly coated in oil and doesn’t stick to the pan. Add more oil if necessary.
  • Cook until rice has started to crisp in parts (you might let it “stick” to the pan for short periods to get the right texture).
  •  Add chopped cilantro, salt, and ascorbic acid mixture (or lime juice). Continue stirring while cilantro cooks down. Once the cilantro is well mixed in and solidly wilted, you’re ready to serve.
Cilantro added to the rice

Cilantro added to the rice

AMINE BREAKDOWN:

Very Low Amine: rice, cilantro, garlic, ascorbic acid, water, salt

Low Amine: safflower oil