3 tbsp olive oil 1/2 lb boneless chicken thighs, cut into small pieces 1 small cabbage 2 medium carrots (shredded) 3 tomatoes 3 bay leaves 1 cup chicken stock salt, peppr chopped fresh parsley to garnish Servings: servings Units: Instructions Warm up a large saute pan on medium-high heat. Add olive oil and chicken. Fry for 5-7 minutes or until browned. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
Un-Stuffed Cabbage Rolls: 1-2 lbs ground turkey. 1 tbsp oil. 1 large onion. 1 clove garlic, minced. 1 small cabbage, chopped. 2 cans (14.5 oz each) diced tomatoes. 1 can (8oz) tomato sauce. 1/2c water. 1 tsp pepper. 1 tsp salt. Cook the ground turkey and onion first, then garlic 1 min. Add the rest, bring to a boil, then simmer 20-30 min.
Use a silicon brush and a small bowl with a couple tbsp of olive oil. Dip the brush, lightly coat the cabbage on all sides. Sprinkle with sea salt, pepper, and a squeeze of lemon juice. My note: I am sure these are good for you but calling it a STEAK is just wrong.