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Cabbage Rolls to go with my rolls? Hahahaha!

Tonight's supper was a real treat, I'll tell you what! It was cabbage several different ways... I baked it, pickled it, and wrapped it. It's lots of steps, but completely worth it in the end. I promise! Here's the sharesies:

Cabbage Rolls and Kraut (250 calories)
100g hamburger (215 calories)
2 cloves garlic, minced
1t basil
1/2t onion powder
shake of salt and pepper
cabbage leaves (whole leaves from 1/2 the cabbage)
1T tomato paste
1/2t garlic powder
1/2t onion powder
10 fennel seeds
2 drops stevia
1T water
1 1/2c sour kraut (35 calories)
1/2c thinly sliced cabbage
Mix hamburger, minced garlic, basil, 1/2t onion powder, salt and pepper together in small bowl. Set aside. In separate bowl, mix sauce together by adding tomato paste, garlic powder, 1/2t onion powder, fennel seeds, stevia, and water. Stir sauce together and set aside.
Remove a leaf from 1/2 a head of cabbage, trying to leave it in tact as much as possible. Cut out the rib (the hard part in the center of the leaf), then put leaf in a pot of hot water. When leaf is wilted and plyable, remove and run under cold water. Don't dry the leaf off. Place leaf in center of 8" foil and lay it flat. Form a ball of the hamburger mix and wrap the cabbage leaf around the hamburger, tucking the edges under so the meat is completely covered. Top the cabbage/meat with the tomato sauce mixture and fold the foil closed in a pocket. Place in oven at 350* for 50 minutes or until meat is done.
In 8x10 pan, lay thinly sliced cabbage on the bottom. Cover this with sour kraut completely and place in oven at 300* for 30 minutes.
Remove both from oven and place on your dish then enjoy!

Like I said, it's a lot more steps, but the dish is worth it in the end and it's really not that hard. Really, really.

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