SQUEEKS AND CHEEKS.

Cabbage Rolls from the Cheeks!

Santa Barbara has some new cheeks and squeeks!  After a long day of moving and week of transition, our very own Alyssa ”A-Train” Dazet is finally here and getting settled in the Central Coast.  Although she’s recently had her whole world turned upside down, we’re confident that we CPC’ers will help Alyssa feel welcome here in Santa Barbara.  If you see A-Train, give her a big hug and welcome her to the family please.  Feel free to ask her any questions about Paleo friendly cooking and deadlifting – her two favorite topics.  Fresh from the Sweet Cheeks kitchen, enjoy some Cabbage Rolls.

Cabbage Rolls

1 bunch of large cabbage leaves
2 lbs ground beef
2 onions, chopped
salt and pepper, to taste
2 teaspoons garlic, minced
1 – 14 ounce can sauerkraut, drained
1 – 6 ounce can tomato paste
3 cups water

Preheat oven to 350 degrees. Boil cabbage leaves for 3-5 minutes, just until soft enough to roll without ripping. Place 3-4 leaves in the bottom of a 9″ X 13″ baking pan. I used the smaller ones for this and left the bigger ones for rolling.

Brown the ground beef, onion, salt and pepper. Then roll a small amount of beef mixture into each cabbage leaf. You roll this the same way you roll a wrap sandwich or kinda like how you wrap up a present. I put a spoonful-ish of the beef mixture on one end of the leaf, fold over each side and then rolllllll it up!

Place the rolls on top of the cabbage leaves in the pan. Then sprinkle garlic over the top, cover with sauerkraut and cover everything with any remaining cabbage leaves. Mix the tomato paste with water and pour over the entire dish.

Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork.

Enjoy!

Today’s Workout:
“Fight Gone Tabata”
1 Full Tabata Set (8 x 20 seconds of work/ 10 seconds of rest) of:
Box Jumps (20″/18″)
Push Press (75#/55#)
Row for Calories
Wall Balls (20″/14″)
Sumo Deadlift High Pulls (75#/55#)
1 Minute rest between movements.