Stuffed Cabbage Rolls (Paleo/grain-free/low carb)

I’ve been doing a lot of batch cooking for freezer meals recently; with the baby almost here, I figured being prepared with lots of meals so I don’t have to cook in the first few weeks makes a lot of sense! I’ve been taking inspiration of recipes from Smitten kitchen and The Domestic Man, for delicious freezer-friendly meals, adapting and changing them if needed.

The first meal I made was stuffed cabbage rolls. I’d never eaten these before, but I always struggle with cooking cabbage so I figured this was a good way to use up the enormous savoy cabbage in the fridge (though, despite making 4 meals worth of stuffed cabbage, I still have just under a half of the cabbage left in the fridge :/). I made a meat version (recipe below), and a vegetarian version for my husband (just replace the minced beef with Quorn mince). After taking his first few bites, my husband said that he was relieved it was actually really tasty, as he had reservations when I told him I was making stuffed cabbage rolls for dinner! To be fair it does sound pretty boring, but I was surprised too at how good it tasted. I served these with some roast potato wedges/chips which really rounded out the meal!

1-2 T extra virgin olive oil
2 small white onions
3-4 cloves garlic, chopped
2 carrots, finely chopped
1 big stalk of celery finely chopped
1 tsp dried Italian herbs
450g (1lb) minced grassfed beef
Approximately 8 savoy cabbage leaves
1 jar of organic tomato pasta sauce

1) Fry the onion, garlic, carrot and celery in olive oil until soft, then add the herbs
2) Gently fry the beef in a separate saucepan, breaking it up into chunks
3) Add the beef to the veg, and season with salt
4) Blanch the cabbage leaves in boiling water for about 1 minute, then transfer to a bowl of cold water to cool
5) Lay out the cabbage leaves, and scoop a spoonful of the beef mixture into the centre of each one. Fold the leaves around it until enclosed. (There is no fancy way to do this, simply fold so the beef mixture doesn’t fall out!)
6) Pour the tomato sauce in a large saucepan
7) Place the cabbage rolls on top of the sauce, with the folds underneath
8) Simmer on a low heat for about 45 mins-1 hour
9) Serve with potato wedges or mashed potato (or cauliflower mash if you want a low carb meal).

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