Our Cabbage Rolls recipe utilises lean mince and cauliflower rice which makes these low carb, filling and very satisfying. Make ahead and freeze in batches.
METHOD
Preheat oven to 180° celsius.
Bring a large pot of water to boil. Add the head of a cabbage into the boiling water, immersing it fully.
Boil for around 5-8 minutes, just enough until the leaves are soft enough to bend. They will turn bright green and the outer leaves may come off. Remove the cabbage and any loose outer leaves from the boiling water and set aside to cool.
Meanwhile, stir fry the cauliflower rice for a few minutes (use cooking spray).
In a large bowl, combine the mince beef, diced tomatoes, egg, minced garlic, italian seasoning and black pepper.
Mix until combined, don’t over mix and add the cooked cauliflower rice and set aside.
Spread half the tomato puree in a large rectangular ceramic baking dish and set aside.
Carefully peel the leaves from the cabbage. To do this, flip cabbage over so the core is facing you and cut the leaves one by one from the core. Instead of of peeling leaves back, slide your fingers between the layers of the cabbage to release them. The leaves on the outside will be very soft and easy to peel. If the inside leaves are too firm and crisp to bend - put them back into the boiling water for a few minutes to soften.
Cut the thick rib from the centre of each cabbage leaf cutting in a “V” shape. Place 1/3 cup of the beef mixture in a log shape at the end of the cabbage leaf. Fold in the side, then roll up like a burrito.
Place the cabbage roll (seam down) into the baking dish over the sauce. Repeat to make 12 cabbage rolls.
If the inner leaves are too small, you may need to use 2 leaves to overlap to fit the filling.
Spoon the remaining tomato sauce over the cabbage rolls. Cover the baking dish tightly with foil and bake for 1 hour or until the beef is cooked through.
Serving 2 rolls
