If you’re the main cook in your family like I am, then you probably take turns entertaining everyone’s latest cravings and dietary restrictions. Last year, my mother-in-law gave the vegan lifestyle a shot for a few months, before deciding that it didn’t really suit her. Shortly after ditching her vegan ways, she found out that she had a minor gluten allergy. Since then, we started incorporating more gluten-free dishes into our weekly meal calendar.
But it didn’t end there. A few months ago, my husband lost forty pounds on a combination-diet (Atkins and paleo). Needless to say, this has made things fun and interesting in the kitchen—inventing new lean-protein, gluten-free recipes. Here’s a recent experiment that turned into a fam-favorite. What’s your fam-favorite?
- 2 pounds lean ground beef
- 1 package of white mushrooms
- 1 head of white cabbage
- 6 bell peppers (any color)
- 1 small bunch of parsley
- 4 long green onions
- 4 cloves of garlic
- 2 cups of beef broth
- ½ cup of sour cream
- 1 cup of heavy cream
- ½ cup of gluten-free brown rice flour
- 1 cup red burgundy
- Salt and freshly ground black pepper
- Wash and chop onions, mushrooms, and parsley.
- Wash bell peppers, cut the tops off, and scrape out the insides.
- Peel cabbage in whole leafs and wash individually.
- Peel and mince garlic.
- In a large skillet, sear ground beef and season with salt and pepper or desired seasoning.
- Once the beef is browned, but not completely cooked through, add mushrooms.
- Continue to stir mixture.
- Now, slowly add flour until the mixture is evenly coated.
- Add garlic.
- Pour wine into mixture.
- Once ingredients are browned, stir in beef stock and heavy cream.
- Add onions and parsley (save some to garnish), and continue to stir.
- Allow mixture to simmer.
- Now, in a large pot, fill water three quarters full and bring to a boil.
- Delicately place in cabbage leaves to cook and briefly soften.
- In another skillet, lightly sauté bell peppers.
- Lastly, line up ingredients: cooked cabbage leaves, boeuf bourguignon mixture, and sautéed bell peppers.
- Take a cooked cabbage leaf in the palm of your hand, add a helping of mixture, and stick the cabbage-wrapped mixture and put it inside of sautéed bell pepper.
- Garnish with some sprinkles of onions and parsley and serve.