Low-carb stuffed cabbage rolls
- 1 lb 450 g , whole leaves
- 7 oz. 200 g cauliflower, shredded
- 1 (4 oz.) 1 (110 g) , finely chopped, finely chopped
- 2 oz. 55 g butter, for frying
- 1½ lbs 650 g ground pork , or any other ground meat
- 2⁄3 cup 160 ml
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 cup 240 ml
- 1 tbsp 1 tbsp tamari soy sauce, and the cooking juices
- salt and pepper
- 4 tbsp 4 tbsp lingonberries (optional)
- Preheat the oven to 400°F (200°C).
- Cut off the root of the savoy cabbage with a sharp knife and boil the leaves in lightly salted water for 3-5 minutes. Loosen the leaves and let them drain. One serving is three cabbage leaves/rolls per person.
- Fry shredded cauliflower and onion in butter until soft. Salt and pepper to taste. Allow to cool.
- In a bowl, combine cauliflower/onion mix with uncooked ground meat, cream, salt and pepper. Add a dollop of this mixture in the middle of each cabbage leaf. Fold the edges and roll up.
- Fry the rolls seam-side down in butter. Turn and keep frying until they get a nice caramelized color. Place the rolls in an ovenproof dish and bake for 30 minutes. Reserve the cooking juice.
- In a saucepan, add cream, cooking juice and soy sauce and bring to a boil. Simmer for 5 minutes or until the sauce thickens.
- Serve cabbage rolls with the sauce and optional lingonberries.
Traditionally, cabbage rolls are made with green cabbage. It's more practical to use savoy cabbage instead, because the leaves loosen more easily and are less likely to rip.
Roll up starting from the thicker core end of the cabbage.
If the leaves do rip, don't worry. Use them anyway. Also feel free to use tooth picks to hold the cabbage rolls together during cooking. Remove the toothpick before serving.
Can't find lingonberries?
Sugarless cranberry sauce is good substitute.