This recipe is a low-carb alternative to the popular Eastern European stuffed cabbage leaves. It replaces traditional rice with cauliflower rice.
Stuffed Cabbage Rolls are so fulfilling and more-ish. They can be prepared in advance and re-heated or served straight from the oven.
Preheat the oven to 175℃.
Bring a large pot of salted water to a boil.
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.
Remove from the pot and set aside to dry.
Peel and finely chop the garlic and the spring onion.
Grease a non-stick pan with coconut oil and add the spring onion and garlic, cook briefly for a minute or two.
Add to a bowl 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.
Spoon the mixture in the middle of each leaf and bring the sides of the leaf together. Then, wrap the leaf around the meat mixture and place the cabbage rolls into a baking dish with seam side down.
Using a hand blender, process the canned tomatoes and stock with a pinch of salt and pour evenly over the stuffed cabbage rolls.
Place in the oven and cook for about an hour.
Transfer to a serving plate (2-3 cabbage leaves per serving).
Serve with fresh greens and a spoon of Crème fraîche on top!
For a richer flavour, simply add more paprika and even a dash of chilli powder.