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Found 9 results

  1. I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
  2. Celiac.com 12/23/2014 - I confess to being a bit picky about cabbage. I like it, but I tend to be a bit finicky about how it is prepared. When I saw these at a party recently, I was reluctant to give them a try. Once I did, I realized I had been totally wrong. They were delicious, and they disappeared quickly, as people realized how good they were. This recipe delivers about 8 tasty cabbage rolls, so scale accordingly. Ingredients: ¼ cup chicken broth ¼ cup uncooked white rice 8 Savoy cabbage leaves 1 pound lean ground beef ¼ cup chopped onion 2 cloves garlic, minced 1 egg, slightly beaten 1 teaspoon salt ¼ teaspoon ground black pepper 1¼ cups creamy tomato soup (See recipe here) Directions: In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
  3. If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck. Ingredients: 1 (12 ounce) package bacon ¼ cup bacon drippings 1 small head cabbage, cored and finely chopped ground black pepper to taste Directions: Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.
  4. This is doubtless the best time of year to buy corned beef. In anticipation for Saint Patty’s festivities, it’s almost always on sale. Corned beef generally comes with a packet of cooking spices and while I’ve seen a lot of recipes omit them, a good supermarket will send you home with decent spices worth using. Give them a once-over to make sure they’re gluten-free. This version has an added kick from the beer, so definitely go gluten-free there. However, whether you’re Irish or not, classic corned beef and cabbage simply tastes like home. Check Celiac.com's Gluten-free St. Patties checklist for gluten-free corned beef. Ingredients: 1 4-5 pound corned beef, with spice mixture 1 head cabbage, quartered 6 red potatoes, quartered 4 large carrots, peeled and chopped 2 parsnips, peeled and chopped 2 onions, peeled and roughly chopped 1 bottle gluten-free beer ½ stick melted butter seasoned Salt and pepper to taste Directions: Place corned beef and spices in a large Dutch oven or pot with enough water to cover. Add beer and bring to a boil and then reduce heat to low. Let simmer for about 5 hours. After 4 hours, add potatoes, carrots, parsnips and onions. Let simmer for another 40 minutes. Add cabbage and cook for the remaining 20 minutes. Remove corned beef to a platter. Toss vegetables in melted butter and season with salt and pepper. Serve with vegetables piled around corned beef.
  5. Laurie Levene-Whitehill

    Grandma's Stuffed Cabbage (Gluten-Free)

    Grandma always said her cabbagewas great for a hot meal on coolFall or cold Winter days. It cooksall in one pot and takes about three hourson a medium heat. Ingredients: 2 Heads Savoy Cabbage--less likely to cause stomach issues 2 Cans Muir Glen Diced Tomatoes--No Salt Added, Gluten Free 2 Pounds Chopped Sirloin 2 Large Sweet Vidalia Onions Diced into really small pieces 2 Anne Chun's Rice Express Sticky White Rice 1 Anne Chun's Rice Express Brown Rice Directions In a large pot, boil both heads of cabbage for about 6 minutes, then remove from pot, and pour cold water over them and let them cool in the sink. While waiting for them to cool sufficiently so you can handle the leaves without burning your fingers you can mix-up the remaining ingredients. In a large bowl, put the chopped sirloin, next all the onion you've diced and then all the rice, with your fingers thoroughly mix all the ingredients together. Pour off all the water from the large pot you cooked the cabbage in and put on side. Take four leaves of the cabbage and spread them out on the bottom of the pot, then take about 1/4 cup of the juice from the diced tomatoes and pour over the leaves on the bottom of the pot. Next take one of the cabbage leaves and take two heaping tablespoons of the sirloin, onion and rice mixture into the middle of opened cabbage leaf and then carefully roll it up when all rolled up put on the leaves in the bottom of the pot and repeat until you've used all the leaves--if you have any mixture left just roll into small meatball and put in the pot, then pour both cans of the diced tomatoes over all the cabbages. Put the pot on the stove put the lid on not completely cover-the pot and cook on a medium flame for about 3 hours. When finished serve with hot gluten-free rolls and Enjoy!!!!
  6. 5 pounds corned brisket of beef 6 peppercorns, or gluten-free packaged pickling spices 3 carrots, peeled and quartered 3 onions, peeled and quartered 1 medium-sized green cabbage, quartered or cut in wedges Melted butter (about 4 tablespoons) Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.) Serves 6, with meat left over for additional meals.
  7. Stir together: 2/3 cup sugar 1 teaspoon gluten-free dry mustard 1 teaspoon salt 1 small sweet onion, grated Add (using a mixer--NOT a blender): 1/3 cup cider vinegar 1 cup oil (very slowly) 1 tablespoon celery seed (optional) ¼ to 1 cake gluten-free blue cheese Make this dressing ahead and refrigerate. Pour dressing over shredded cabbage just before serving.
  8. This recipe comes to us from Lisa McKinney. This is a good hearty, brothy soup recipe I found. Hope you all enjoy it too. 1 ½ pounds ground round 2 cups diced onion 2 cups sliced celery 2 cups coarsely chopped cabbage 3 cups thinly sliced carrots 1 teaspoon salt-free herb-and-spice blend ½ teaspoon salt ½ teaspoon freshly ground pepper ¼ teaspoon dried whole basil ¼ teaspoon dried whole oregano 3 10-½ oz. cans low-sodium chicken broth 1 28-oz. can whole tomatoes, undrained and chopped Cook meat, onion and celery in a large Dutch oven over medium heat until meat is browned, stirring to crumble. Drain meat mixture in a colander; pat dry with paper towels. Return meat mixture to pan. Add cabbage* and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until carrot is tender. Yield: 16 servings (about 108 calories per 1-cup serving). *I find if I add the cabbage when directed, it becomes too mushy for my tastes and I add it about 20 minutes or so before the soup is done. Also, I add, subtract and substitute ingredients as I desire for taste and to make it go farther, so I can freeze the extras. (Re-heat frozen soup slowly in a double-boiler or microwave to avoid making it mushy).
  9. Cabbage: 1 - 2 medium small heads Or: Carrots - 2 or 3 small bags Black mustard seeds: a teaspoon and a half Urad dal (dried lentils): 1 teaspoon Channa dal (another kind of dried lentil): 1 teaspoon Dried red chilies: 1 - 2, broken into pieces Chili powder: a heaping teaspoonful Turmeric: a teaspoon Salt: to taste Chop cabbage coarsely (carrots into little pieces) and set aside. In a large pot, heat about 4 or 5 tablespoons of canola oil; toss in a few mustard seeds to test; when they pop, toss in the rest of the mustard seeds and cover the pot. When all seeds have popped (about 45 seconds), throw in the dals and dried red chilies and sauté until they all turn brownish. Toss in your chopped cabbage (or carrots) and stir it about so oil and fried stuff are all evenly distributed. Then throw in chili powder, turmeric, and salt; again turn cabbage over so spices are evenly distributed. Cook over low heat until cabbage or carrots are done (cooked yet crunchy) - should take about 25 minutes. Be sure to stir every 5 or 6 minutes to ensure that the cabbage (or carrots) does not stick to the bottom or burn.
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