You possibly will not think you can lose weight while on a diet plan which includes stuffed cabbage rolls but it is achievable. It is pivotal to not eat stuffed cabbage rolls or other high calorie vegetables every day but in moderation.

As an example, I allow myself high calorie food once per week. I eat a healthy diet 6 days a week, say 1500 to 1800 calories a day, and then 1 day, I eat whatever I want – within reason of course.

I have been eating like this for the last 6 weeks and it has aided me to lose 5 kilos. I have not changed my exercise regime or taken any pills or diet aids. I have just been aware of what I eat on most days and then eat whatever I like one day per week.

I also believe it is helpful if you have professional support when on a weight loss program and for that I signed up with the Biggest Loser club. They have lots of tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat jewish food. I never imagined|thought|believed I could lose 5 kilos while eating jewish meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some jewish food, I suggest|advise|propose you make stuffed cabbage rolls which is one of my favourite|most admired|most adored|best loved jewish recipes.

Stuffed Cabbage Rolls

Sukkot (also known as the Feast of Booths) celebrates the bountiful fall harvest and the beginning of autumn. Some observers build the traditional "sukka," a temporary outdoor shelter or booth reminiscent of the desert dwelling places used when the Israelites were delivered from Egypt. Today, these shelters are festively decorated with fresh produce and used for eating or sleeping during this holiday.

2 medium cabbages (about 5 pounds)
3 onions, chopped
1/4 cup vegetable oil
1 cup brown rice, uncooked
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) can sauerkraut, drained and divided
3/4 cup firmly packed brown sugar, divided
1 (46 ounce) can tomato juice

Freeze cabbages 8 hours; thaw. Separate leaves, and set aside.

Cook onion in oil in a large skillet over medium-high heat, stirring constantly, until crisp-tender. Add rice, and cook 3 to 5 minutes over medium heat, stirring constantly. Cool rice mixture slightly.

Combine rice mixture, ground beef, salt and pepper. Reserving smaller cabbage leaves, spoon about 1/4 cup beef mixture in center of each large cabbage leaf. Fold left and right sides of leaf over, and roll up, beginning at bottom. Repeat procedure with remaining large cabbage leaves. Chill rolls overnight, if desired, or proceed immediately.

Arrange reserved small cabbage leaves in bottom of a large Dutch oven or stockpot. Spoon half of sauerkraut and half of brown sugar over small cabbage leaves. Top with half of cabbage rolls, seam side down. repeat layers with remaining sauerkraut, brown sugar and cabbage rolls. Pour tomato juice over assembled layers; bring to a boil, and simmer, covered, 2 hours or until rice is done.

Serve immediately.

Yields about 2 1/2 dozen cabbage rolls.

NOTE: Instead of freezing cabbages, you may cover them with boiling water in a large stockpot and let stand 10 minutes.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.