This recipe reminds me so much of my Granny's Cabbage Rolls. I've never had the skill or the patience to make rolls like my sister and Granny, so I had to "unroll" them! ;) My Granny would be proud! Hope you enjoy!
Ingredients
- 1 to 2 Tbsp. organic extra virgin coconut oil
- 1 1/2 lbs. grass fed ground beef
- 1 lb. med. gumbo size shrimp
- 1 to 1 1/2 cups trinity (chopped onion, bell peppers, celery)
- 2 cloves minced garlic or 2 teaspoons garlic powder
- 1 head of green cabbage, washed and chopped
- 1 can of Rotel
- 1 cup tomato puree or sauce
- 1 head of grated cauliflower (To make cauliflower rice, just grate the top of cauliflower into skillet.)
- 1 Tbsp. Cajun Seasoning (see below)
- Pink Himalaya salt and pepper to taste
Directions
- On med. high heat, saute trinity in the coconut oil until soften and lightly golden. Add Rotel with juice and continue to saute until softened.
- Add ground meat to skillet and brown.
- Add tomato puree, garlic/powder, chopped cabbage, cauliflower rice, Cajun seasoning, and salt/pepper. Continue to saute mixture until cabbage softens and all ingredients are incorporated.
- This is when you can continue to cook in skillet until done or add to Crockpot. I cooked mine in Crockpot for 3 hours on high, b/c I've had a ton of stuff to do and don't feel like watching a skillet.
- After cooking for 2 1/2 hours, I added my shrimp and cooked the last 30 mins. or until shrimp are just done. (Cooking shrimp too long will make them tough.)
- Serve and enjoy!
How to Make Your Own Cajun Seasoning (from Emeril):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- (Yields about 2/3 c.)
