The Chia seeds are gluten and carb free, and add a fabulous texture. Grass Fed ground beef is always tasty, but takes a leap up with the toasted spices The next time I make this recipe, I hope to have some super large cabbage leaves, like you get from home-grown or Farmer’s Market.
Grass Fed Beef & Chia Cabbage Rolls
Soak together for 1-2 hours;
- 1/4 cup chia seeds
- 2/3 cup filtered water
When chia seeds have soaked up all the water, continue recipe.
- 1 teaspoon whole fennel seeds
- 1 teaspoon caraway seeds
- 7-8 whole allspice berries
- 1 medium sweet onion
- 3 divided teaspoon fat; bacon fat, lard, peanut or coconut oil
- fresh ground black pepper
- unrefined sea salt
- 2-3 cloves garlic
- one lb. Grass Fed ground beef
- 12-15 large outer leaves of cabbage
Toast fennel, caraway and allspice in dry pan on medium heat until fragrant, 3-4 minutes. Grind in a spice grinder or mortar & pestle to granular. Chop onion, brown in 1 teaspoon fat. Crush garlic and add for the last one minute. Mix spices, chia seeds, and onion/garlic mixture into beef. In large pot with lid, layer cabbage leaves. Sprinkle with filtered water and unrefined sea salt. Cook with lid on, over medium low heat until just soft 10 to 15 minutes. Remove and drain. Form meat mixture into patties. Using the remaining fat as needed fry to a crisp on the outside. Place in oven proof pan. Wrap each beef patty in the of center of a few cabbage leaves and roll up. Roast in pre-heated oven at 350 covered 25 minutes. Option, top with;
Roast uncovered for 15 more minutes. I served with roasted golden beets. Enjoy!