A Little Nosh

For the last two or three years, I’ve drastically changed my eating habits–long story short, either I ate low-fat or ended up in the ER with gallstone complications. Three years ago, I didn’t have health insurance to cover ER visits and surgery, so I controlled it with diet. The habit stuck even after I got health insurance to deal with the problem. Everything I cook now is seriously healthy and, more importantly, delicious as sin. For example, today’s vegetarian beer rock recipe runs about 1* gram of fat per serving–2 beer rocks in a serving. (*Final fat calculation is determined by your choice of meat substitute.)

You guys have to trust me on this one, though. Once you see the dough recipe, you might think I’ve lost my marbles. Note: This is my go-to dough recipe for hand-pies, cinnamon rolls, monkey bread–basically anything requiring a low-rise bread, like pizza dough. I added herbs and spices to make it a little different this time. For chewier bread, use non-fat Greek yogurt.

Dough-
1 cup plain non-fat yogurt
1 1/2 cup self-rising flour
basil, thyme, salt, and pepper – to taste
Mix flour into yogurt until it rolls into a ball. Drop the ball onto a well-floured surface and knead the crap out of it for ten minutes. No, seriously. This is vital.
Split the dough into 1 1/2 inch diameter balls (should yield ~10) and roll flat–about the size of your hand spread out on the counter.

Filling:
1/2 medium-sized red onion, minced
3 cloves garlic, minced
1/2 head cabbage, cut into 1/2 inch bits
1 package of your favorite meat substitute (I used Trader Joe’s Beef-less Ground Beef)
salt and pepper–lots of pepper
pan spray

Optional:

No butter for me, but if you can eat it, use it to sautée the vegetables.10402057_1079923002034124_2670005205922498749_n


Toss the onion in a large frying pan and cook until nearly translucent, then add the garlic. Give that a minute before dropping in the cabbage. Add the salt and pepper. Cook the mix until the cabbage wilts before adding the meat substitute. Warm that through and stir it all together.

Assembly:
Paint three sides of the dough round with egg wash (egg and water mix), leaving the side closest to you dry. Spoon in about 1/2 cup of the cabbage mixture onto the center of the dough. Fold the dough side closest to you over the filling. Follow with the top of the dough, left, the right. Flip the little dough package over and set on a greased baking sheet. Brush the top with egg wash.

Bake at 375* F for approximately 18 minutes, or until the dough begins to brown.

Are you going to try it? I’d love to see pictures!

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