Unstuffed Cabbage Roll in a Skillet
Basil, gruyere, ground chicken and red wine come together in this healthy, cozy weeknight dinner.
Ingredients
- 1 pound ground chicken
- 3 ounces gruyère cheese shredded
- 4 cups cabbage chopped
- 2 cups swiss chard chopped
- 1/2 cup dry red wine
- 2 stalks celery diced
- 2 beets peeled and diced
- 3/4 cup tomato sauce
- 1/2 cup unsweetened almond milk
- 1/4 cup fresh basil torn
- 1 tablespoon balsamic vinegar
- 1 teaspoon coconut oil
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- heavy pinch of salt
Instructions
- Preheat the oven to 400°F.
- In a skillet, add the oil, celery, onion, cabbage, beet, Swiss chard, and salt. Sauté until all vegetables are softened, about 3-5 minutes.
- Add in the red wine (or bone broth) and reduce for 2-3 minutes, or until most of the liquid has evaporated.
- Next add in oregano, black pepper, and ground chicken, and brown until the meat is fully cooked (8-10 minutes).
- Add the tomato sauce, almond milk, and balsamic vinegar to the skillet and stir to combine. Top with cheese.
- Add the skillet to the oven and bake for 15-20 minutes until the cheese has melted and the sauce is bubbly.
- Remove the skillet from the oven with an oven mitt and top with torn basil leaves.
Equipment
skillet
Nutrition
Carbohydrates: 23g | Protein: 41g | Fat: 25g | Fiber: 6g
Did you try this recipe?
Don’t forget to leave a comment below and share your thoughts!
