This satisfying, cosy meal is loaded with fibre and 10 different vegetables, spices and herbs with so many health benefits. The stuffed cabbage rolls are cooked in a simple homemade tomato sauce and baked to perfection, caramelising the cabbage’s natural sugars. This results in a mouthwatering combination of textures and flavours. I love how diverse this dish is, and I always keep some in my freezer for times when I just don’t feel like cooking much.
- 150g pound uncooked ground beef
- 150g pound uncooked ground pork
- 250g mushrooms (cut into small cubes)
- 1 egg
- 1 head green or savoy cabbage
- 1 onion (diced)
- 1 bay leaf
- 2 cloves garlic (minced)
- 1 tbsps of olive oil
- 15g tbsps fresh parsley (roughly chopped)
- 15g tbsps fresh coriander (roughly chopped)
- 2 tbsps olive oil
- 2 onion (finely chopped)
- 2 garlic (minced)
- 1/2 tsp dry oregano (optional)
- 1/2 tsp Kuzu (or cornflour, arrowroot)
- 1/4 tsp freshly ground black pepper
- Pinch of red pepper flakes
- 1 kg tomato sauce
- 2 tbsps brown sugar
- 1 tsp red wine vinegar
- 15g fresh parsley (roughly chopped)
- 3 tbsps fresh coriander (roughly chopped)
- Salt to taste
- Add olive oil and spices to a large pot, cooking on medium heat until hot. Toss in the onion and sauté for five minutes or until clear. Add and cook garlic for 1 minute. Put in tomato sauce, coriander, parsley, red wine vinegar and brown sugar. Allow simmering for 15 minutes, occasionally stirring. Add salt to taste.
- You can either use the freezing technique as described above or boil the cabbage. If boiling it, fill a wide, large saucepan with water, adding salt to it. Bring it to a boil before putting the cabbage head in. Cook until the leaves are flexible. Peel the leaves of the cabbage, setting aside any broken or small leaves for later use. Keep the water in the pot.
- While the cabbage simmers in the water, heat the olive oil in a pan over medium-high heat and sauté the onion and bay leaf until browned. Add mushrooms and garlic, stirring well for another five minutes. Remove the bay lead and move the mixture to a large bowl so it can cool.
- In a medium mixing bowl, bind the ground meat, eggs parsley, coriander, salt and pepper, combine well with the mushroom mix. Add 1 cup of the tomato sauce and mix it well.
- Preheat the oven to 180 C / 350 degrees F.
- Place cabbage leaves on a flat surface. With a knife, create a V-shape notch around the cabbage rib. You want to take out the thick part of it.
- Take 1/4 cup of meat and shape into a log before putting it in the middle of the cabbage leaf. Roll the leaf around the filling. Repeat the process with the rest of the cabbage and meat filling.
- Spray non-sticking cooking spray in the 9”x13” cooking pan. Pour half the tomato sauce on the bottom and layer it with broken cabbage leaves. Put the cabbage rolls into pan, making sure the seam side is down. Cover with the rest of the tomato sauce. Special Tip: Layering the broken cabbage leaves at the bottom and top ensures the rolls stay moist and won’t burn.
- Cover the dish with foil, baking up to 90 minutes or until the cabbage has become tender and the meat is thoroughly cooked.
- Take out of the oven and allow to rest and cool for 30 minutes. A better option is to refrigerate the rolls overnight.
You will have to remove the thicker part of the cabbage leaves before you roll them up. This can be done with a paring knife, making a V-shape out the bottom of every leaf to eliminate the tough rib. I finely mince the removed parts and add them to the meat filling. They are a great source of fibre, and it means less food wasted.
Put one-fourth (1/4) cup of filling near the stem of the softened cabbage leaves, rolling them up and tucking the sides as you roll.
You can always roll more than one layer. Should you have gaps, use extra cabbage leaves to fill them. Compact them into the gaps. You don’t want the rolls to become unrolled or float in the liquid.
Equipment: 9”x13” baking tray; 1 large pot; Large bowl.
- Prep Time: 30
- Cook Time: 90
- Category: Main
- Method: Oven
Keywords: Paleo, Low-Carb, Gluten-Free