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Stuffed Cabbage Rolls

AuthorAnnabel
RatingDifficultyIntermediate

This recipe is a low-carb alternative to the popular Eastern European stuffed cabbage leaves. It replaces traditional rice with cauliflower rice.

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Yields4 Servings
Prep Time21 minsCook Time1 hrTotal Time1 hr 21 mins

 12 medium leaves of Savoy cabbage
 600 g minced beefor pork (if preferred)
 1 cup canned tomatoes
 1 cup beef stockor chicken or vegetable
 4 small spring onions
 4 tbsp fresh parsley
 2 tsp paprika
 2 tbsp coconut oilor butter
 4 cloves garlic
 4 cups green leaf lettuce
 1 cup sour creamor crème fraîche

What are we cooking today?
1

Stuffed Cabbage Rolls are so fulfilling and more-ish. They can be prepared in advance and re-heated or served straight from the oven.

Getting started
2

Preheat the oven to 175℃.

3

Bring a large pot of salted water to a boil.

4

Carefully separate the outer leaves of Savoy cabbage, wash and place them into the pot for 2-3 minutes.

Note: You can use either Savoy cabbage, which has slightly curly leaves, or classic green cabbage.

5

Remove from the pot and set aside to dry.

6

Peel and finely chop the garlic (if used) and chop the spring onion.

7

Grease a non-stick pan with coconut oil and add the chopped spring onion, finely chopped garlic and cook briefly for a minute or two.

8

Add to a bowl together with the minced meat, paprika, fresh parsley and uncooked Cauli-Rice. Season with salt and pepper and process well.

Note: It's a lot easier to work with raw meat when filling the cabbage leaves. Cooked meat loses it's stickiness and is difficult to work with.

9

Spoon the mixture in the middle of each leaf and bring the sides of the leaf together.

10

Then, wrap the leaf around the meat mixture.

11

Place the cabbage rolls into a baking dish with seam side down.

12

Using a hand blender, process the canned tomatoes and stock with a pinch of salt and pour evenly over the stuffed cabbage rolls.

13

Place in the oven and cook for about an hour.

14

Transfer to a serving plate (2-3 cabbage leaves per serving).

15

Serve with fresh greens and a spoon of Crème fraîche on top!

Annabelle's tips
16

For a richer flavour, simply add more paprika and even a dash of chilli powder.

Ingredients

 12 medium leaves of Savoy cabbage
 600 g minced beefor pork (if preferred)
 1 cup canned tomatoes
 1 cup beef stockor chicken or vegetable
 4 small spring onions
 4 tbsp fresh parsley
 2 tsp paprika
 2 tbsp coconut oilor butter
 4 cloves garlic
 4 cups green leaf lettuce
 1 cup sour creamor crème fraîche

Directions

What are we cooking today?
1

Stuffed Cabbage Rolls are so fulfilling and more-ish. They can be prepared in advance and re-heated or served straight from the oven.

Getting started
2

Preheat the oven to 175℃.

3

Bring a large pot of salted water to a boil.

4

Carefully separate the outer leaves of Savoy cabbage, wash and place them into the pot for 2-3 minutes.

Note: You can use either Savoy cabbage, which has slightly curly leaves, or classic green cabbage.

5

Remove from the pot and set aside to dry.

6

Peel and finely chop the garlic (if used) and chop the spring onion.

7

Grease a non-stick pan with coconut oil and add the chopped spring onion, finely chopped garlic and cook briefly for a minute or two.

8

Add to a bowl together with the minced meat, paprika, fresh parsley and uncooked Cauli-Rice. Season with salt and pepper and process well.

Note: It's a lot easier to work with raw meat when filling the cabbage leaves. Cooked meat loses it's stickiness and is difficult to work with.

9

Spoon the mixture in the middle of each leaf and bring the sides of the leaf together.

10

Then, wrap the leaf around the meat mixture.

11

Place the cabbage rolls into a baking dish with seam side down.

12

Using a hand blender, process the canned tomatoes and stock with a pinch of salt and pour evenly over the stuffed cabbage rolls.

13

Place in the oven and cook for about an hour.

14

Transfer to a serving plate (2-3 cabbage leaves per serving).

15

Serve with fresh greens and a spoon of Crème fraîche on top!

Annabelle's tips
16

For a richer flavour, simply add more paprika and even a dash of chilli powder.

Stuffed Cabbage Rolls
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time21 minsCook Time1 hrTotal Time1 hr 21 mins

Ingredients

 12 medium leaves of Savoy cabbage
 600 g minced beefor pork (if preferred)
 1 cup canned tomatoes
 1 cup beef stockor chicken or vegetable
 4 small spring onions
 4 tbsp fresh parsley
 2 tsp paprika
 2 tbsp coconut oilor butter
 4 cloves garlic
 4 cups green leaf lettuce
 1 cup sour creamor crème fraîche

Directions

What are we cooking today?
1

Stuffed Cabbage Rolls are so fulfilling and more-ish. They can be prepared in advance and re-heated or served straight from the oven.

Getting started
2

Preheat the oven to 175℃.

3

Bring a large pot of salted water to a boil.

4

Carefully separate the outer leaves of Savoy cabbage, wash and place them into the pot for 2-3 minutes.

Note: You can use either Savoy cabbage, which has slightly curly leaves, or classic green cabbage.

5

Remove from the pot and set aside to dry.

6

Peel and finely chop the garlic (if used) and chop the spring onion.

7

Grease a non-stick pan with coconut oil and add the chopped spring onion, finely chopped garlic and cook briefly for a minute or two.

8

Add to a bowl together with the minced meat, paprika, fresh parsley and uncooked Cauli-Rice. Season with salt and pepper and process well.

Note: It's a lot easier to work with raw meat when filling the cabbage leaves. Cooked meat loses it's stickiness and is difficult to work with.

9

Spoon the mixture in the middle of each leaf and bring the sides of the leaf together.

10

Then, wrap the leaf around the meat mixture.

11

Place the cabbage rolls into a baking dish with seam side down.

12

Using a hand blender, process the canned tomatoes and stock with a pinch of salt and pour evenly over the stuffed cabbage rolls.

13

Place in the oven and cook for about an hour.

14

Transfer to a serving plate (2-3 cabbage leaves per serving).

15

Serve with fresh greens and a spoon of Crème fraîche on top!

Annabelle's tips
16

For a richer flavour, simply add more paprika and even a dash of chilli powder.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 177
% Daily Value *
Total Fat 6g10%
Saturated Fat 4g20%
Cholesterol 40mg14%
Sodium 70mg3%
Potassium 220mg7%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Sugars 1.2g
Protein 12g24%

Calcium 3%
Iron 45%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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