This little lunch was created with leftovers from a dinner earlier this week. It’s a wee bit carbier than many of my entrees, but I do like to incorporate healthy, low-glycemic sweet potatoes into my diet once in awhile. I had bought a lovely head of cabbage at the store Saturday and it had particularly green, undamaged outer leaves. Thought those pretty outer leaves sure would make some nice cabbage rolls. So when I opened up the refrigerator at 11:00 wondering what to fix us for lunch, and with the single serving of leftover Gingerale Baked Sweet Potatoes (I’ll be posting that recipe soon, as it was soooo good!) sitting right by the single leftover pork chop, “Hello”, the light bulb went off in my head. This is invariably why my husband calls me “Queen of leftovers”, because I can recreate them and end up with a totally different dish. It’s my way of dealing with his personal preference of not liking leftovers. 😉 My husband does not usually eat the outer leaves of cabbage rolls as he isn’t very fond of cabbage. The outer leaves can be really tough sometimes if the cabbage has been picked awhile or long in getting to market, even with extra boiling. But you certainly can eat them if you blanch them a little longer than inner leaves. We found this to be delicious and I will definitely serve this again!
This dish is not suitable for Atkins Induction due to the carb-y sweet potatoes. It is OK for Keto diets if you can fit the carbs into your daily menu numbers. This is not be suitable for Primal-Paleo.
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2 large outer cabbage leaves (parboiled 2-4 min., depending on how tough they seem and whether you plan to eat them)
2 slices bacon, chopped
2 oz. onion, chopped
4 oz. cooked pork chop or pork steak, cut into small strips
1 c. chopped green cabbage
1 oz. cream cheese
2 T. my Shawarma Mayonnaise (or mayo of your choice)
3/4 c. cooked sweet potato, cut into small french-fry strips (½ of a small potato)
Dash each salt, black pepper
Dash ground cumin & chili powder (I used Spanish Smoked Chili Powder)
¼ c. Monterrey Jack Cheese, shredded
DIRECTIONS: Drop the 2 whole leaves of cabbage into simmering water and parboil for 2 minutes if you do NOT plan to eat the outer leaves; boil for 4 minutes if you plan to eat the outer leaves. While they are boiling, fry the bacon in a skillet over high heat. When nearly done, add the onion and saute until tender. Add the cooked pork to the skillet and saute until it begins to brown. Lower heat to medium and add shredded cabbage. Saute just until cabbage is wilted. Add the cream cheese in dots and allow it to melt under the heat of the mixture, stirring often until it is fully melted and blended in. Add the mayo and stir to mix well. Finally, add the cooked sweet potato bits and all spices. Stir to mix all uniformly. Remove from heat and preheat your oven to 350º.
Next lay the whole cabbage leaves on an oven-proof serving platter. Spoon half the filling along the leaf stem, in a column. Spoon half the Jack cheese on top of the row of meat mixture. Fold the base of the leaf inward on the other side and secure with a toothpick to close up one end, as shown in the picture. Pop into 350º oven for about 1o minutes to melt the cheese. Serve hot and ENJOY!
NUTRITIONAL INFO: Makes 2 servings, each contains:
35 g fat
14.1 g carbs, 3.25 g fiber, 10.85 g NET CARBS
16.1 g protein
508 mg sodium
453 mg potassium
21% RDA Vitamin A, 24% B5, 24% B12, 41% C, 13% copper, 10% iron, 10% magnesium, 13% manganese, 18% niacin, 22% phosphorous, 18% riboflavin, 29% selenium, 33% thiamin and 15% zinc