Pork and Cabbage Rolls and PROBIOTICS

Digestive problems? Yeast infections? Chronic Fatigue? Allergies? IBS? Cravings? Eating fermented vegetables daily is a natural cure. If you have a history of using antibiotics, it causes your gut to be more susceptible for parasites and Candida overgrowth.

A healthy large intestine is very acidic and has lots of beneficial bacteria such as Lactobacillus acidophilus. These healthy microorganisms feed on the waste left over from our digestion and create lactic acid. We need lactic acid that they produce to keep our colons healthy and in an acidic state. Without them the colon does not have enough acidity to stop the growth of parasites and yeasts and eventually the environment becomes hostile to acidophilus.

Some of the signs of candida yeast overgrowth are fatigue, poor memory, a "spacey" feeling, intense food cravings, gas, loss of sexual desire, bad breath and indigestion. Candida has also been directly linked to allergies, chronic fatigue syndrome, irritable bowel syndrome, multiple chemical sensitivity disorders and various cancers. Use of antibiotics, birth control pills, alcohol and refined foods all increase the risk of developing candida.

Theses desired microorganisms that create lactic acid in the colon are naturally found in all vegetables and helps turn cabbage into highly-digestible sauerkraut. The fermentation process increases the amount of microorganisms.

Lactic acid also helps digestion at an earlier stage in our stomach. As we get older, our stomach?s natural secretions of hydrochloric acid decrease. Hydrochloric acid breaks down food so it can be more easily absorbed by the small intestine. It is also the most important defense we have against harmful bacteria and parasites often present in food. Lactic acid can help compensate for reduced hydrochloric acid.

Unpasteurized sauerkraut also benefits digestion in the stomach by assisting the pancreas. The pancreas secretes essential digestive enzymes into the stomach. Sauerkraut is high in enzymes that work just like the ones from the pancreas.



2 lbs sauerkraut
1 large head green cabbage
2 TBS coconut oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
2 lightly beaten eggs
1 tsp Celtic sea salt
1/2 tsp freshly ground pepper
2 TBS sweet paprika
1/4 tsp marjoram
2 cups tomato sauce
1 cup sour cream (can eliminate if dairy free)

In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large cabbage leaves and lay them on paper towels to drain.

In a large skillet, saute the onions and garlic in coconut oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, spices, eggs, the onion-garlic mixture, salt and pepper. Place 2 tablespoons of this mixture in the center of one of the soft cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat until all the stuffing has been used.

Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the tomato sauce. Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate. Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauce-boat. Makes 6 servings.

NUTRITIONAL INFORMATION (per serving)
Cabbage Rolls = 318 calories, 11 carbs, 5.6 g fiber (5.4 effective carbs), 16 g protein

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