Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

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A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

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A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

Recipe

1. Begin by taking the leaves off a head of cabbage and blanching them in salted water for just a couple minutes
2. Take them out to cool, and save any extra leaves or the core that you discard.
3. Dice 1 cup worth of tomatoes, 1 garlic clove, and as much green, white, or red onion as you like.
4. Roughly chop mint, parsley, or both if you have them.
5. In a bowl, combine 1 cup of rice, the juice of one lemon, and 2 tablespoons of olive oil.
6. If you want extra protein, add in some drained chickpeas.
7. Add in all the herbs and vegetables along with salt and pepper.
8. Take the leaves, cut them on the bottom if the stem is thick, place small spoonful of the filling and roll them up.
9. Put any extra leaves or the core on the bottom of a pan and fill it with the rolled cabbage leaves.
10. Fill the pot with water until all the rolls are just covered.
11. Put the lid on, bring it to a boil, and then down to a simmer for 1 hour and enjoy!

The post These Arabic Cabbage Rolls are Vegan and Scrumptious! appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

View this post on Instagram

A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

View this post on Instagram

A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

Recipe

1. Begin by taking the leaves off a head of cabbage and blanching them in salted water for just a couple minutes
2. Take them out to cool, and save any extra leaves or the core that you discard.
3. Dice 1 cup worth of tomatoes, 1 garlic clove, and as much green, white, or red onion as you like.
4. Roughly chop mint, parsley, or both if you have them.
5. In a bowl, combine 1 cup of rice, the juice of one lemon, and 2 tablespoons of olive oil.
6. If you want extra protein, add in some drained chickpeas.
7. Add in all the herbs and vegetables along with salt and pepper.
8. Take the leaves, cut them on the bottom if the stem is thick, place small spoonful of the filling and roll them up.
9. Put any extra leaves or the core on the bottom of a pan and fill it with the rolled cabbage leaves.
10. Fill the pot with water until all the rolls are just covered.
11. Put the lid on, bring it to a boil, and then down to a simmer for 1 hour and enjoy!

The post These Arabic Cabbage Rolls are Vegan and Scrumptious! appeared first on falafelandcaviar.com.