Skillet Golumpki

It seems like every part of Europe has their version of a cabbage roll, our polish family members call them Golumpki.  The traditional version is delicious, but also time consuming.  Here is a simplified version that can be made in a skillet in under 45 minutes.  Peppers and carrots are not normally found in Golumpki, I just saw an opportunity to sneak in some extra veggies.

You may also notice that there isn't a picture of the finished product.  There is a good reason for that.  The pictures just didn't do it justice!  Seriously.  It is delicious.  Try it.

1 pound ground beef
1/2 cup coarsely chopped onions
1 small green pepper
1 medium carrot
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups cooked brown rice
1 egg, beaten
1/4 cup milk
6 cups of coarsely chopped cabbage
8 oz can tomato sauce
1 tablespoon brown sugar or raw sugar
1 tablespoon lemon juice
1 teaspoon worcestershire sauce

In a large skillet, brown hamburger with the onions.  Pulse the carrot and peppers in a food processor until finely chopped.  Add peppers, carrots, brown rice, salt and pepper to the browned hamburger.

Notice how finely chopped the carrots and peppers are?
That's what you want... we're trying to hide them :) 

Whisk the egg and milk together in a small bowl.  Add to the hamburger mixture while stirring.  This is important because you don't want to end up with fried egg in the bottom of the pan, you want it sticking to all the delicious bits of burger.

Next, add the coarsely chopped cabbage, tomato sauce, brown sugar, lemon juice and worcestershire sauce.  Stir to combine.  Cover and simmer for 20 minutes.  Serves 6-8.

Pumpkin Spice Cupcakes

Nothing says fall comfort food like pumpkin.  Here is a delicious and nutritious alternative to your everyday cupcakes.  Pumpkin puree helps slash fat while adding fiber and flavor!

1/2 cup unsweetened pumpkin puree, canned or homemade
1 large apple, pulsed in food processor or finely chopped
1 cup shredded carrots
1/2 cup raisins
3/4 cup raw sugar
2 large eggs
1/4 cup canola oil
3/4 cup brown rice flour
1/4 cup potato starch
1 tablespoon tapioca starch
3/4 tsp xanthan gum
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup chopped walnuts

Preheat oven to 350 degrees.  Mix pumpkin puree in a large bowl with chopped apple, carrots and raisins.  Stir in raw sugar, eggs and oil.

In a medium bowl, whisk together brown rice flour, potato starch, tapioca starch, xanthan gum, baking powder, pumpkin pie spice, baking soda and salt.  Add to wet ingredients, then add walnuts and stir until blended.

Spoon batter into cupcake wrappers and bake for 30 minutes.  Let cupcakes cool in pan, then transfer to a plate.  Makes 12 super moist cupcakes.