Ingredients: 
100 grams lean flank steak    
Finely chopped cabbage 
1 cup beef broth or water 
2 tablespoons apple cider vinegar 
2 tablespoons Bragg’s liquid aminos 
1 clove garlic, crushed and minced 
1 tablespoon minced onion 
1 teaspoon Italian herb mix 
Salt and pepper to taste

Directions: 
Tenderize the steak with a manual meat tenderizer until flat and thin. In a frying pan, combine the cabbage with spices, vinegar, and aminos, and cook until slightly tender. Spoon the cabbage mixture into the pounded flank steak and wrap it into a roll. Fill the bottom of the pan with a little water and beef broth. Salt and spice the top of the roll. Bake in a 375-degree oven for approximately 20 minutes until cooked and cabbage is tender.  Baste occasionally with juices to keep the rolls moist. Variations: Substitute spinach for the cabbage filling. Makes 1 serving (1 protein, 1 vegetable).