The theme for the Recipe ReDux’s birthday month is: Celebrate a ReDuxer! We are each picking a fellow ReDuxer and either making one of their recipes or creating one of our own inspired by theirs.
The Recipe ReDux has been going for 5 years this month! My first Recipe ReDux post was back in July 2012. You can check out the cringe-worthy photo from my first ReDux over here – so tragic that I have been slowly re-shooting many of my older recipes… Looking back at it, I cannot believe how far I’ve come and how much I’ve enjoyed learning more and more about recipe development, recipe writing and food photography through this blog and the Recipe ReDux. You can check out my ReDux posts from the last 4 years over here.
I was a tweeter for a good year or so before I started the blog. I had seen the Recipe ReDux hashtag and recipe posts floating around – one of the things I was most excited about when I did take the plunge into blogging, was being able to apply to join the party! The monthly ReDux has helped to keep the creative juices flowing and keep this blog rolling, as well as allow me to connect with fabulous RD colleagues from around the world.
One such colleague is Kristy from Chocolate & Slopes. Kristy is a registered dietitian with a Master of Public Health degree. On her blog, she shares healthy recipes, realistic nutrition and fitness tips and a little adventure. I really love Kristy’s genuine and practical approach. You can also connect with Kristy on Pinterest, Facebook, Twitter and Instagram.
I am sharing a link to Kristy recipe for Unstuffed Cabbage Rolls. A simpler yet still delicious version of stuffed cabbage rolls – this quicker, easier, but just as tasty version is right up my street! Full of vegetables, lean beef and topped with two types of cheese this casserole is a delicious, no fuss dinner that I’ve made over and over.
The first time I made this – my husband told me it tasted like pizza. High praise indeed, especially as he is not mad keen on rice or mince & rice – but throw in some cabbage and cheese, and it seems we have a winner!
Notes on South African-ising the recipe:
- I usually halve the recipe (it’s just the two of us) to have for dinner with leftovers for lunch.
- For ease I then just use one tin of chopped peeled tomatoes and omit the tin of tomato sauce (I think tomato puree would be the SA equivalent).
- On the cheese side, at my local supermarket, mild and mature cheddar list the same total fat and saturated fat per 100 g (and I haven’t seen any reduced-fat sharp cheeses available yet). Using a small amount of the strongly flavoured mature cheddar, diluted by mixing with reduced-fat mozzarella, helps ensure a flavour punch whilst keeping the total fat and saturated fat under control.
Be sure to pop across to Chocolate & Slopes to grab this recipe as well as browse Kristy’s fabulous recipe collection. And check out how other ReDux’ers are celebrating – link-up below!