The following is a Paleo-style stuffed cabbage recipe that just about anyone can enjoy. It is also a great example of how to prepare terrific food on a restricted diet.
Many people have to limit their intake of certain foods. Now that we’ve discovered just how much food impacts our health, there are a variety of dietary approaches for people with diabetes, adrenal fatigue, chronic fatigue, Celiacs, people with IBS, SIBO, Candida overgrowth, parasites, allergies, autoimmune disorders, and even Cancer.
Then there’s what happens when people have Leaky Gut, a gnarly name for the breakdown in the intestinal lining that is caused by persistent stress – of one sort, or another. People with a leaky gut (Intestinal Hyperpermeability) become intolerant to increasing numbers of foods. You may know one or two people who have developed intolerances to certain foods over the years. These people may find that every time they eat wheat they bloat up like a beach ball, or suddenly have body pains for no apparent reason, or their mood swings out of control. These are signs of food-related intolerance caused by a leaky gut. To heal Leaky Gut, people must first identify then avoid all their trigger foods, and rotate everything else they eat, in order to avoid developing more intolerances while inflammation calms and the intestinal lining heals.
If you have ever tried to eliminate a single food, such as sugar, milk or wheat, you know how difficult it can be. Can you imagine what it would be like for a person with over 50 foods they have to avoid? There is a common tendency to feel deprived and isolated, while the longing for comfort can be intense. What are your comfort foods? Ice cream? Cookies? Potato chips? Bread? What if you couldn’t have any of them? How would you care for yourself?
Of course we always work on mindset issues to support stress complexes. But then there is the physical level too.
I created this recipe for a woman who developed intolerance to 98 distinct foods. It is based on a traditional family favorite, which a beloved aunt used to make. Jenny Grossinger’s Sweet and Sour Stuffed Cabbage called for ground beef, raisins, lemon, tomato and sugar. Because my gal had developed a sensitivity all of those ingredients as well as my stand-in for white vinegar and lemon, apple cider vinegar, this recipe is made with ground venison, sugar plum prunes and a splash of umeboshi plum vinegar.
I hope you enjoy it!
- 8 oz ground venison
- 6-8 sugar plum prunes, chopped
- pinch cinnamon
- 6 whole leaves of savoy cabbage (or your choice of cabbage)
- Umeboshi Plum Vinegar
- Sauté ground meat in a cast iron pan over medium heat, breaking up with a spoon. Sprinkle a pinch or two of cinnamon. When brown, transfer to a bowl.
- Meanwhile, steam cabbage leaves in steamer pot until wilted and tender as heat breaks down cell wall, but not totally soft. Set aside on a plate to cool slightly.
- Add chopped sugar plums to venison and toss together. Add salt and pepper, to taste.
- Place a spoonful of the meat mixture into a cabbage leaf and roll up, burrito style. Set cabbage rolls, seam side down, back into steamer basket and steam another 10 minutes or so until the cabbage is perfectly cooked. Set stuffed cabbage rolls on serving plates and sprinkle with Umeboshi plum vinegar. Serve hot.