Steak Rolls

3 oz. lean flank steak
finely chopped cabbage or spinach
1 c. beef broth (or water)
2 T. apple cider vinegar (I use Bragg's raw apple vinegar-more flavor)
2 T. Bragg's liquid aminos
1 clove garlic, minced
1 T. onion, minced
1 T. dried herbs (of your choosing- I like basil or oregano)

Tenderize steak (good for getting out aggression) with manual meat tenderizer until flat and thin. In a frying pan, combine cabbage or spinach with spices, vinegar and Bragg's and cook until tender. Spoon cabbage mixture into pounded flank steak and wrap into a roll. Fill the bottom of the pan with a little water or broth. Salt and spice the top of the roll. Bake at 375 for 20 minutes. Baste occasionally with juices to keep from drying out.

***Hubby lost another pound yesterday-I lost 1/2 a pound. He ate jordan almonds and a spicy chicken salad at Pei Wei. I was good. Go figure.