Oxtail Bone Broth

I've had a package of oxtail in the freezer for some time now. I also had a collection of other beef and pork bones from roasts, chops, steaks..etc. that we have eaten the last few month weeks/months along with vegetable scraps in the freezer. I put the oxtails and other bones my cast iron pot and tossed a whole quartered onion in the pot along with some baby carrots and roasted everything at 450 degrees for 30 minutes (turning once). *note: this makes your house smell amazing!


Meanwhile, while the bones & veggies were roasting, I quartered another onion and tossed it in the crockpot along with some of the frozen veggie scraps, more carrots, some garlic cloves (slightly crushed, but not peeled), dried parsley* & oregano*, a bay leaf, course ground black pepper and some sea salt.  I added the roasted bones & veggies along with the drippings in the pan and then poured filtered water in to cover everything. I added 2 teaspoons of cider vinegar and let it all sit for about 30 minutes before putting the lid and turning the crockpot on low. Let cook for 12-24 hours (or longer) and then strain out the broth. This is going to make a fabulous beef veggie soup, I just know it... ;)


*Before putting the dried herbs in, I rub them between my palms to sort of "wake them up"

Also, note that my bones didn't fit in my crockpot, so I transfered everything over to a stockpot and put it on the stove top.  I brought it to a boil and then turned it down to the lowest setting and let it simmer covered for about 27 hours. About half-way through (when I got up in the morning after it simmered most of the afternoon and overnight), I took the oxtails out and pulled the meat off and then put them back in. I plan to put the meat in my beef veggie soup!

This stuff is delicious! 

Some of the broth will be put in the freezer for future use. I've heard of freezing it in ice cube trays so that you have measured amounts to use, but I am currently short on ice cube trays, so I will just freeze it in the jars (I left room at the top to keep them from cracking).

Autumn Recipes - Chili

When you adapt a paleo style of eating, some of your favorite recipes will undergo a major overhaul. One of those recipes is most certainly your chili recipe. Previously, my chili consisted of meat & beans along with macaroni noodles, spicy V-8 juice and other ingredients. We would often top a bowl of chili with sour cream & shredded cheese or buttered saltine crackers! My how times have changed! Now we top our chili with slices of avocado or eggs fried over easy!

Chili is one of those recipes that I make a little different every time, but here's (roughly) what I did today (adapted from this recipe):

Ingredients:

Splash of Olive Oil

2lbs of Grass Fed Ground Beef

1 chopped Onion

1 chopped Hot Banana Pepper

1 chopped Jalapeno Pepper

1 chopped Yellow Bell Pepper (small)

2Tbsp Chili Powder

1Tbsp Cumin

1tsp Salt

1tsp Oregano

1/2 tsp Crushed Red Pepper

1/2tsp Allspice

1/2tsp Black Pepper

6oz can of Tomato Paste (I use Muir Glen Organic)

28oz can of Diced Tomatoes (I use Muir Glen Organic)

14oz can of Fire Roasted Diced Tomatoes (I use Muir Glen Organic)

Directions:

Splash oil in the bottom of a heated pot and add the onions & 3 different peppers. Next add the meat and cook until the meat is no longer pink inside. Then add all remaining ingredients and let simmer for 1-2 hours. 

Then have fun playing with toppings..etc. I've heard of topping a sweet potato or squash with paleo chili. Bacon is another popular topping... Or just top it with some over-easy fried eggs like I did!

NOT a very pretty photo, but it was so very tasty!

My New Obsession

My latest obsession is ZOODLES! See how my first attempt with them turned out below (and stay tuned for some more experimentation with zoodles coming soon!).

I've been dying to try making zoodles since spaghetti squash is out of season in the summer.  I didn't discover the previous link before my first zoodle experience so, mine were a little watery. I might try the salt, sit & squeeze method next time!

I didn't want to invest in a fancy spiralizer until I knew if was even going to like this stuff. So, I ordered a Pampered Chef Julienne Peeler and gave it a whirl!  I was pleased with how easy it was to peel the zucchini using this peeler.  I don't see a need for fancier one (yet!).  

I was recently disturbed by own willingness to pay over $5 for a jar of spaghetti sauce at Kroger that was sugar (and offensive oil) free. I did decide that I need to can my own sauce this year. 

Anyway, I was pretty pumped when I found this brand at Walmart for a little over $3. You can see it has a good, clean ingredient list!

So... here's the recipe:

Ingredients:

4-6 Zucchini 

1lb Grass-fed Ground Beef or Italian Sausage

1 Jar of Sugar-free Spaghetti Sauce

Onions, chopped

Garlic, sliced or minced

Directions:

Turn the zucchini into "noodles" using your julienne peeler and place in a glass bowl.  I salted mine and then started a pot of boiling water.  Once the water is boiling, pour it over the zucchini in the bowl and let it sit for about 5 minutes (to soften the zucchini).  You may want to try this method.  While I was waiting for the water to boil, I cooked my ground beef with some onion and garlic and then added the sauce and let it simmer.  After draining the water off of the zoodles, I topped them with the meat sauce an promptly stuffed my face!  I also had this left-over for lunch the next day and it was just as good reheated.

Paleo/Whole30 Marinade (Stir-fry Recipe)

I got a little creative in the kitchen again on Sunday.  I didn't do as well planning my menu and shopping list last week as I normally do.  Since we'll be out of town this weekend, I had to buy enough meat for 2 weeks (I buy my meat on Saturday mornings at the farmers market).  I couldn't seem to find the time to make a menu for one week, let alone two!  So... I just ordered a bunch of random stuff from the farmer and created a menu for this week using what I had.  

I bought some minutes steaks because they came in a package deal and I decided they would be great for stir fry (easy!).  I wanted to make a good flavorful stir fry and I had just scored this little gem at Vitamin Shoppe:

Marinade needs to include some oil (for moisture), an acid (to tenderize) and, of course flavor!

Ingredients

1Tbsp Avocado Oil (olive oil would probably work fine)

1tsp Apple Cider Vinegar

1/2tsp Pink Himalayan Sea Salt (any sea salt would probably be fine here)

1tsp Coconut Aminos

1/4tsp Crushed Red Pepper Flakes (more if you like it HOT!)

1/2tsp White Pepper (I think black pepper would be ok)

1 Garlic Clove minced

1 package of Minute Steaks (mine was just under 1lb)

Directions

Cut minute steak up into bite sized chunks and place in a glass or ceramic container that has a lid.  Mix all other ingredients together in a glass bowl and pour over the meat.  Toss and mix the meat to coat it in the marinade really well.  

Cover and place the marinaded meat in the fridge for 2-24 hours (I left it in there for about 3 hours).  In the meantime, you can chop your stir-fry veggies if needed.  I used a combination of fresh veggies and a bag of frozen.  When you're ready to cook the stir-fry, heat your wok to medium-high heat and add a little oil (any fat of choice) to the pan.  Then throw the marinaded meat in there and continue to stir it while it cooks.  When the meat is almost cooked through, remove it from the pan using a slotted spoon (it will continue to cook a little after it's removed and you'll also be putting it back in the pan at the end, so it can be medium-rare here).  Now put your veggies in the hot pan with the fat that's left from cooking the meat.  Continue to stir-fry the veggies until they are done (I like mine tender-crisp).  Then add the meat back in and toss it all around in the pan for a minute.  Serve immediately or portion out for future lunches and dinners for the week.

Progress & Whole30 V4.0

Hey y'all!  Guess what?!  I'm doing another Whole30!  This is my fourth one.  After reading Primal Body-Primal Mind by Nora Gedgaudas, I've decided the Hubs and I should approach this Whole30 with her suggestions in mind.  That means that we are skipping the sweet potatoes and fruit this time around in an attempt to really find the elusive ketosis.  I am a little nervous about being so low carb and doing CrossFit, but I won't know how it works until I try it.  The key here is to eat PLENTY OF FAT (for fuel) and a moderate amount of protein.  

Here I've been pushing myself lately to eat a lot of protein...  

I think with my activity level (CF 3-4 times per week plus other things like running, rock wall climbing...etc) I am safe to still eat around 100g of protein a day.  As long as I am eating a TON of fat too.

My goal is to see my abs when this over.  I've gotten stronger and leaner, but just need to remove that little layer of fat.  It's ON!  

I thought this would be a good time to take progress pictures too.  I had taken some when I first started CrossFit in November 2012 and hadn't taken any since.  My husband took them for me and I looked at them immediately said "I look the same!  Nothing has changed!"  Later I used my PicStitch app to put the old pictures next to the new ones and I could really see a difference then!  The biggest differences I noticed were in my posture and my thighs!  I'm really sorry, as much as I want to show them off, I'm too nervous to post pictures of myself in tiny shorts and and a sports bra all over the interwebs... Y'all will have to trust me that my progress has been good.  I plan to take the same pictures again in 30 days.  I can't wait!  

Oh yeah, I'm also tracking my food on My Fitness Pal.  I know that tracking during a Whole30 is a no-no, but I've done 3 of them without tracking and feel pretty confident that it won't effect how I eat.  Also, I want to be sure to keep my carbs are low enough and that I am eating enough fat.  And I'm a curious person, so I want DATA.

So, here's my menu for week 1:

1) Cabbage Goulash

2) Waldorf Tuna Salad *obviously there's a litte fruit in here, but it's less than half an apple/svg.

3) Skillet Taco Pie w/homemade guacamole

4) Whole Roasted Chicken 

5) Hard Boiled Eggs/Egg Salad

6) Smoked Sausage w/Kraut (I just fry up a little uncured smoked pork sausage from the farm with some Bubbie's Kraut) 

7) Stir-fry/fajitas 

Catching up & Skillet Taco Pie

The Healthy Snack table at work.  Yours Truly is in charge of
shopping for and buying the snacks :)  Lookin' good!

It's been over a month!  Have ya'll missed me?! A LOT has happened since I was on here last.

CrossFit Jackson Nutrition Challenge:

At the 4-week point (Feb 2nd) we all climbed back on the bodyfat scale to see our results.  I was shocked and proud to have lost 2.9%!!!!!  In only 26 days.  Pretty good for short little 130lb woman (126 now).  Now for the REALLY exciting part....

HUSBAND won the 4-week challenge!  That's right.  He lost 3.8% body fat in a mere 4 weeks!  How awesome is that?!

There are now 3 weeks left in the challenge.  I'm excited to see how we both do in the WOD and total fat loss.  

Our Whole45/5/17:

This got a little jacked up. My mom and step-dad made a last-minute trip to see us.  So, it ended up being a Whole39.  Since I'm still making paleo treats for my birthday, it will still be another Whole19 starting Wednesday.  Although I have trip planned to visit friends in 2 weeks and I won't be completely in control of what I eat.  Ok, that didn't sound right.  I'll be staying at their house, so it's possible that I might end up having to eat some off-plan things.  I'm going to stay away from dairy & gluten though.

Ok, so here's the recipe folks!  I made this last night.  It was really good.  I reheated some for lunch today, and it's still good, so it passes the test as far as I'm concerned :)

Skillet Taco Pie
By: The Cave Girl Dish

Crust before baking

Crust after baking

The crust is pretty good, but could maybe use a little more spice or salt?

The final product was good!  I even made my own guacamole to top it with!  When I make it again, I might try using 3 eggs to make the meat hold together a little more.  I sauteed onions, peppers & tomatoes after I put the pie in the oven and then when there was 10 minutes left, I added them on top and let them finish cooking on the pie.

Final Product!

Jerky

I got a dehydrator for Christmas!!!  So.. the first thing I did with it was make some jerky!  I had some ground deer meat in the freezer from a friend.  I used this recipe for inspiration.  Here's what I used for my recipe:

Having a beverage of choice in the kitchen is imperative to
good cooking ;)

1-1/2 lbs of Ground Meat (I used deer)
1 tsp Sea Salt
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 tsp Garlic Powder
1 tsp Cumin
1/2 tsp Cayenne Pepper

Mix all ingredients together in a bowl.  Then put the meat on a sheet of wax paper.  Cover with another sheet of wax paper and using your rolling pin to flatten it to 1/8"-1/4" thickness.

Use paper towel to line the dehydrator trays (I removed mine about half-way through the cooking time) to catch any fat drippings from the meat.  My dehydrator doesn't have a temperature setting, so I just turned it on and let it go.  I checked the meat after about 3-4 hours and removed the paper towel.  It took my jerky about 7 hours to finish.  

I wish I would have taken pictures of the finished product, but I totally forgot to!  It was really good and the consistency was very much like the processed stuff we're used to.

Weekly Cook-up & Banana Bread Muffins

 My weekly cook-up this week wasn't nearly as extensive as last week, but we had several servings of soup left over as well as the spicy pork.  So... on Sunday I cooked the two spaghetti squash that I had in the pantry from the farmers market.  I tossed it all in butter with some garlic powder, salt and pepper and then let it cool and put it in storage containers in the fridge.  I also made a batch of chunky marinara sauce using the recipe I found on Spark Recipes.  Sunday night I sauteed some shrimp and reheated the spaghetti squash by sauteing it in (more) butter with fresh garlic.  

This "shrimp scampi" wasn't as awesome as I thought it would be.  I think I need to do a better job cooking the shrimp next time.   






Monday night I reheated more of the squash using the saute method again and topped it with the chunky marinara.  This has quickly become a favorite dinner for me! 


                                                                                    
 

I also made these banana bread muffins.  I replaced the olive oil with coconut oil and left the walnuts out (because I didn't have enough of them).  I topped one with coconut butter (first time trying coconut butter ever!) and it was really good!  These were a hit!

I've decided to go to CrossFit on Monday, Wednesday and Friday nights (and maybe Saturday mornings) for now, so tonight I will cook up the 3lbs of boneless chicken breasts that I have and saute any veggies that are in my fridge.  That should get us through Thursday or Friday.

Catching up...

There's been a lot going on in the last week and half and I haven't even had time to share it all!  

On November 18th I participated in a 3-1/2 hour CrossFit Fundamentals class.  I'm hooked!  I went back the very next day and did a WOD that was spending 30 minutes determining your one rep max deadlift. I had never done a deadlift before, so I had no idea what to expect.  I started with 95lbs (you are only lifting the bar from the floor to a straight standing position, mostly using your lower back muscles and hips to move the weight, allowing for much heavier lifts).  I then tried 115, 135, 145 and finally 155 pounds!  I was proud as a peacock to have lifted that much on my first night!  

My friend Billie & I after we totally
ROCKED the Turkey Day 5k

That was only the beginning of what was to become an incredible week of accomplishments for me!  I had been planning on running the Turkey Day 5k on Thanksgiving morning for the 2nd year in a row and while I had been pretty excited about it, in the weeks leading up to it I felt very unprepared and not ready.  There were over 800 runners!  What a rush!  I was convinced this was going to be one of my worst 5k races.  Last year I finished it in over 35 minutes.  That's about what I expected this year.  You can imagine my shock and astonishment when I finished in 30:06!  That's over 2-1/2 minutes faster than my record.  Also, it was the first time that I have ever ran the entire time.  NO walking!  My next 5k will be under 30 minutes and I will bring home a trophy before the heat of summer in 2013 stops me from running.  Mark my words.

After the race we had Thanksgiving lunch with some of Husband's family.  I had deviled eggs, veggies with homemade ranch, turkey, potatoes & gravy, sweet potatoes, fruit salad, cranberries and even a paleo cake that his Aunt made for us!  

I have since done 2 more WODs at my local box (CrossFit Jackson) and I felt a sense of accomplishment after each one like never before!  Husband has been CrossFitting since April and since he works 3rd shift, he attends the 7pm class (would be the equivalent of me going at 6am).  Since April, I have been making dinner while he's gone to the gym and when he would get home (after 8pm most times), I would either have already eaten dinner or we would eat together.  He really wants me to workout with him at 7pm, so I had to figure out how to make and eat dinner in that time frame.  Since this is the first week we are trying that schedule, I spent time this weekend cooking up a ton of food so that all of our meals would be ready to heat & eat.  Here's what I made:

Paleo Blueberry Muffins

Chicken Salad (with homemade mayo, grapes, salt & pepper)

Buffalo Chicken Salad

Steak & Chicken Fajitas

Spicy Pulled Pork (I skip the sauce) Served with green beans

Smoked Beef Brisket with steamed broccoli

Beef/Venison Cabbage Soup  

I also made 10 hard boiled eggs and baked a cookie sheet full of bacon.

We are nearly out of boiled eggs and the bacon is gone, so tonight I will fry up a pound of pastured pork sausage together with a dozen eggs and portion it out in the fridge for the rest of the week.  We like to heat it up and top it with Frog Ranch Salsa.

These Blueberry Muffins by PaleOMG were pretty good!  However, an entire cup of almond butter is a lot of money and when I think of it that way, they weren't good enough to warrant that kind of spending for a dozen muffins.  Also, if I were to make them again, I would put an entire cup of blueberries in them because you can never have too many blueberries in your blueberry muffins.

The recipe says it makes 8-10 muffins, but I easily filled all 12 muffin cups.  Also, it didn't say how far to fill the cups.  As you can see, I filled mine about 3/4 full.

Fajitas!

Whenever I make this AH-mazing Beef Fajita recipe from Paleo Effect, I also use the Adobo Seasoning to make some Chicken Fajitas.  I just sprinkle the seasoning on a couple of boneless, skinless chicken breasts and put them on the grill with the flank steak.  Then I stir-fry extra veggies and and I have a couple of lunches for coming days!  I take some guacamole along to top the dish.  YUM!

Delicious lunch!

Beautiful colored bell peppers and jalapeno prior to stir-frying

Leftovers: stir-fried more veggies and added the leftover grilled
chicken in at the end to re-heat.  Dinner!

SPAGHETTI!

I don't normally like chunky spaghetti sauces.  Pre-paleo I usually bought Ragu or something like that and even since going paleo, I've made blended sauces.  So, I was a little skeptical of this Paleo Marinara Sauce w/Beef recipe that I found on Spark Recipes.  But... it turned out to be DA BOMB!  I baked a spaghetti squash to have with it and it totally hit the spot!

Ingredients

1 Tbsp. Olive Oil

1 medium Onion, chopped

5 cloves of Garlic, diced

1 Yellow Pepper, diced (I had half of a large green bell pepper that I used instead)

1 cup Mushrooms, sliced (I left these out)

1 cup Baby Carrots, diced

2 tsp Dried Oregano

2 tsp Dried Basil (I was out, so I put a few shakes of Italian Seasoning in there)

2 tsp Dried Thyme (I'm not a huge fan of thyme, so I only used about 1 tsp)

2 Dried Bay Leaves (I left these out too)

Fresh Ground Pepper to taste

1 can Diced Tomatoes, drained (I didn't drain mine because I wanted more juice)

1 can Crushed Tomatoes

1 pound lean Ground Beef, drained (I used grass-fed)

Directions

Heat olive oil over medium-high heat in a large pot and add onions and garlic.  Cook until softened, then add bell pepper, mushrooms, carrots, oregano, basil, thyme, bay leaves and ground pepper. Cook until veggiess are tender.  Add both cans of tomatoes and cook until boiling, then reduce heat to simmer and begin cooking the beef.  Once the beef is finished cooking, drain the grease off and add to the sauce.  Simmer on low for 30-45 minutes and then enjoy!

**NOTE: I typically cook my squash ahead of time.  While it's hot I toss it in butter and little garlic powder.  When we are ready to eat, I saute some of the squash in butter and add more garlic powder.  This softens the squash a little more and heats it up.  I heat the sauce separately and then serve them together on a plate!

Shredded Beef

I can't believe I have never shared this Easy Shredded Beef recipe from PaleOMG before!  I've made it several times.  After the first time that I made it, I decided it should definitely have bell peppers added to it!

Ingredients

2-3lb Beef Roast

1-2 large Yellow Onions, sliced

1-2 Bell Peppers, sliced

1/2 cup Chicken or Beef Broth

1 tsp Salt

1 tsp Garlic Powder

1/2 tsp Black Pepper

1/4 tsp White Pepper

1/4 tsp Chili Powder

Directions

Place roast in crockpot.  Pour broth over roast. Put onions and peppers on top of roast.  Put spices on top of meat & veggies.  cover and cook on low for 8-10 hours.  Then shred the beef with 2 forks (or get yourself one of these amazing little tools from the Pampered Chef!)  I prefer to shred mine right in the crockpot with all of the juices and then cover it again and let it cook for another 30-60 minutes.

**This stuff makes the most amazing breakfast!  I put a little of it in a frying pan to re-heat it and then move it to the edges of the pan and fry an egg in the center of it!  It is sooooo delish!

Soups and Stews

Image Credits: 
http://www.mirileigh.com/2009/12/spicy-sweet-roasted-fall-vegetables/ 

It's that time of year... the weather is getting cooler and the fall fruits & veggies are coming into season.  I love to make soups & stews on the weekend and then eat them throughout the week.  I've recently made two recipes utilizing in-season produce.  

The first recipe comes from page 108 of the the Paleo Recipe Book:

Crock Pot Beef & Sweet Potato Stew

Ingredients:

1lb of beef stew meat

3C sweet potato, peeled & cut into 1" cubes (I used 3 medium sized sweet potatoes)

2 garlic cloves, minced

a pinch of allspice

1 bay leaf

1 Cinnamon Stick

1 Large Onion, cut into chunks (I quartered mine)

1 can (28oz.) of tomatoes (I used diced in a can)

8 dried apricots, cut in half, optional (I decided to add these and while I enjoyed them, others who ate my stew said they would have left them out)

Chopped Parsley for garnishing (I didn't use this)

cooking fat

salt and pepper

Season meat with salt & pepper and brown in cooking fat in a skillet.  Place browned meat, sweet potatoes, garlic, cinnamon stick, onion, tomatoes and all spice in crock pot and cook on low for 8 hours (or until beef is tender).  Add dried apricots and cook, covered, for another 20 minutes, until apricots are soft.  Remove bay leaf and cinnamon stick and serve, sprinkled with chopped parsley.

I cooked this overnight and I kept waking up all night smelling this WONDERFUL scent in my house!  I enjoyed this stew, but the flavors were definitely a strange blend for me.  I'm not sure I will make this one again.

Turkey/Beef and Cabbage Soup

This soup is very easy to make and easy to customize. The inspiration for this one comes from the Weight Watchers Zero Point Cabbage Soup recipe.  Of course, WW and paleo are VERY different, but I've always enjoyed the flavor of this soup.  I turned it paleo by adding meat to it and using stock with fat in it.

Ingredients:

1lb grass fed ground beef

1lb ground turkey

2-3 garlic cloves, minced

Half head of cabbage, chopped

1 zucchini, cut into half circle slices

2 carrots, cut into half circle slices

2 celery stalks, sliced 

1 small onion, chopped

3C chicken or beef stock/broth

1 6oz can tomato paste

any other vegetables that you want to add (green beans, tomatoes, squash...etc.)

cooking fat

Sautee the garlic and onions in cooking fat (I used chicken fat from homemade broth) until the onions start to become tender.  Then add the ground beef and ground turkey and season with salt & pepper.  Fry meat until it is cooked through.  Add all vegetables, broth and tomato paste to the pot.  Cover and simmer on low-medium heat for 30-60 minutes, until all vegetables are tender.  Add salt & pepper and any other seasonings to taste.  

Fajitas!

I tried this fajita recipe from Paleo Effect last night and all I can say is....


....................................................................................................... WOWSERS!

That's some good stuff!  The meat had so much flavor and was so tender.  The one thing I did differently was letting the seasonings sit on the steak overnight.  I put the adobo seasoning, salt, vinegar, pepper, lime juice, cumin & garlic on the meat and rubbed it in before work in the morning.  Then I wrapped the meat up in 2-3 layers of plastic wrap and threw it back in the fridge until after work.  I also left the mushrooms & cilantro out (personal preference).  I overcooked the veggies a little and under-cooked the meat a little, but the taste was PHENOMENAL!  I cooked the meat 5 minutes on each side, but my flank steak was a little thick in the middle, so next time I'll go about 7 minutes on each side.  The pieces were still a little pink in the middle.

I apologize for not taking any pictures.  I was hungry and it was Husband's birthday, so I was busy preparing dinner and dessert.  

Crock Pot Cabbage Rolls - UPDATED!

I made this recipe from Paleo Recipe Book.  I've never made traditional cabbage rolls before, but I have eaten them.   From what I can tell, the recipe is similar to other traditional recipes with the only major difference being the substitution of grated cauliflower in place of rice.  This recipe is a winner!  I really enjoy these for leftovers, so they are great recipe to cook up on Sunday and use for lunches Monday-Wednesday!



Ingredients
12 Large Cabbage Leaves (I just use as many as I can get from a head of cabbage and save the remaining cabbage for soup!)
1 egg
1/4 cup Chicken or Beef Stock
1/4 cup Chopped Onion
1lb Ground Beef (grass-fed if possible)
1 cup Cauliflower, grated
2 cans Tomato Sauce (the original recipe calls for one 8oz can, but this is not near enough!
2 tbsp Lemon Juice (original recipe calls for 1tbsp, but with the extra tomato sauce, I add extra lemon juice)
                                                                                    Salt & Pepper

Directions
Get a large pot of water boiling.  While you're waiting for the water to boil, start carefully peeling your cabbage leaves off the head.  Once the water is boiling, drop your cabbage leaves in the boiling water for 2-3 minutes to blanch them.  Then immediately run them under cold water in a colander.  In a bowl, combine stock, onion, ground beef, cauliflower and egg.  Season the mixture with Salt & Pepper (I usually throw some garlic powder in there too!)  Count how many you cabbage leaves you have and then divide your meat mixture into that many servings.  Roll one serving of the mixture up into each cabbage leaf and place the rolls in the bottom of the crockpot.  I roll them like a burrito, folding the sides in.  Prepare the sauce by combining the tomato sauce and lemon juice together.  Pour the sauce over the cabbage rolls and season with salt & pepper.  Cook on low for 7-9 hours.