Steak & Mushroom Packaged Cabbage (4 servings @ 290 cal/ea)

Twentysomethings: beware of peeling cabbages! Paleo Lesson learned the Hard Way #14: even though cabbage looks like iceburg lettuce, it is NOT as easy to peel off individual leaves. I was wrestling with this MF cabbage for about 20 minutes before throwing the whole head into the pot of boiling water in an attempt to loosen it up. The steak made everything better.
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Steak and Mushroom Cabbage Packaged:
4 servings @ 290 cal/ea – 50 minutes

1 small cabbage (need 12 full leaves)
1 lb steak
2 cups Paleo Tomato Sauce
2 tbsp chopped garlic
1 medium onion
1 cup sliced mushrooms
1 tbsp rosemary and thyme
2 tbsp red pepper flakes

Boil 3 cups of water in a large pot.

Pull 8 whole leaves off the cabbage gently, and add to boiling water.

Reduce heat and simmer for 5-10 minutes until soft, and drain.

In large sauce pan, heat garlic, red pepper flakes and add whole steak.

Cook steak to medium rare, and set aside to rest.

Sautee onions and mushrooms.

Remove from heat, let cool about 5 minutes.

Pulse 2/3 of cooked mushrooms and onions with ¼ cup water and rosemary/thyme in food processor lightly until becomes saucy.

Chop steak into 1 inch cubes and mix with mush-onion sauce and rest of sautee (Our filling is done! Yay!)
Lay wax paper on the counter, and lay each cabbage leaf out flat.

Spoon Mushroom Steak filling onto centered lower half of leaf, fold left and right side towards center.

From the bottom up, gently roll the leaf, tucking the filling completely inside and ending with the edge of the top of the leaf underneath the rolled-up package.

Pour half of the Paleo Tomato Sauce into sauce pan and turn up to Medium heat. Gently place cabbage packages in sauce, seam –side-down, in sauce and pour the rest of the Tomato Sauce over top.

Cover and let simmer about 10 minutes.

Remove from heat, let cool, and then package up for freezing!

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