Paleo and glutenfree – cabbage roll ups

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Chop and sautee red onions, scallions, celery, boneless chicken breast and half a can of stewed tomatoes. Once chicken is fully cooked, set aside. Cut cabbage off at the base so you get the largest scoop shape possible. Put cabbage “face down” in the frying pan with a quarter inch of water in the pan. Turn heat on high so the water starts to boil, which will steam your cabbage scoops. Sautee until they begin to soften, this will only take a few minutes. Fill your scoops up, and enjoy! P.S. add a little Franks Red Hot to spice it up

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