Cooked cabbage leaves wrapped around a spicy meat filling.
1 large head of cabbage (about 1.5kg), or 2 smaller ones
1 Tablespoon olive oil
2 medium sized onions, diced
2 cloves garlic, minced
1 1/2 cup mushrooms, finely diced
500 g ground beef mince
1/4 cup chopped coriander or parsley
1 cup strained marinara sauce or canned tomato puree
1 Tsp chilli flakes (optional)
1 1/2 teaspoons salt and pepper to taste
3/4 cup liquid (liquid from marinara, cabbage water, or beef stock)
Bring a large pot of water to boil. Cut center core out of cabbage and place, core side down, in boiling water. Cover and simmer for 10 minutes.
While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
Remove cabbage from pot and let cool. Keep water in the pot should you need to boil cabbage more, or if you need some cabbage liquid. Gently remove leaves from cabbage. Cut away the midrib of the leaves that will be used for rolling. Set aside the remaining broken or small cabbage leaves. (If the core is too firm, return it to boiling water for a few minutes to soften.
Preheat oven to 180°C (350°F).
To the cooled onion mixture, add the meat, coriander, chilli flakes, tomato, salt & pepper. Combine well.
Place a heaped tbsp of filling in each leaf, roll, and place seam side down in a baking dish. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 1/2 hours.
Remove from oven and let rest 30 minutes or better still, let cool and refrigerate overnight. (They freeze well.)
How to Serve: The next day they are really good when browned in a little oil or butter and served with a side of sour cream.
Make your own Marinara Sauce:
#keto #banting #lchf