Sunday, 10 March 2013

Grain Free Beef and Veggie Cabbage Rolls

After a long weekend of indulging in cakes, buttercream, brownies and wine I thought dinner tonight should be light and nutritious. I have made cabbage rolls once before and saw them greeted by my partner with an enthusiastic embrace. Never had I seen leftovers be consumed as a source of satisfaction and desire.

I thought tonight it was time I made them again.

This time I made them grain-free and with lean mince to produce a low carb and low fat meal. The home made chunky tomato sauce has none of the nasty additives that jarred sauces have, meaning no added sugar, salt or preservatives. My partner loves adding Tabasco to his after serving but I think they are tasty enough on their own. This recipe made 14 rolls which is enough to feed 4-6 people.


1 small green cabbage

For the Sauce
1 tbsp olive oil
2 cans diced tomatoes
2 cup red wine
3 tsp Stevia
1 tsp dried basil
1 tsp fresh thyme
¼ tsp ground black pepper
½ tsp cayenne pepper
1 eggplant
1 zucchini
1 brown onion
1 red capsicum
2 tbs tomato paste

For the filling
900g lean ground beef
1 tbsp HP sauce
1 tbsp Worcestershire sauce
½ tsp salt and pepper
1 tbs Dijon mustard
1tbs fresh parsley paste
1 egg
Half of the veggies used for the sauce
¼ tsp cayenne pepper


1. Place the cabbage in a large casserole dish. Pour boiling water over it and bring to boil on the stove-top. Turn the cabbage every few minutes until the outer leaves pull away. As the leave loosen, chop them off at the base and remove them from the pot. Continue to do this until you have 14 leaves.

2. For the sauce, heat the olive oil over low heat in the same casserole dish. Dice all the vegetables, place them into the pot and cook until softened, around 10 minutes. Once the vegetables have been softened, remove half of them and place them in a bowl to be used for the filling. Keep the remaining vegetables in the casserole dish and add the tomatoes, herbs, stevia, seasoning, tomato paste and wine. Bring to boil and then simmer for 5 minutes.  Turn the heat back to low, and with a stick blender, blend the mixture until it resembles a chunky tomato sauce. Scoop sauce into another bowl, however leave a thin layer of sauce spread across the bottom of the pot.

3. For the filling, once the vegetables are warm but not hot to touch, add the mince, HP sauce, Worcestershire sauce sauce, seasoning, Dijon mustard, egg, cayenne pepper and parsley.  Stir with hands until combined.

4. Take a cabbage leaf and put about ½  cup of the filling in the center along the stem of the leaf. Roll the leaf around the filling so it resembles a cylinder. Now tuck the ends into the mixture so they stay inside. Your cabbage roll should now resemble a cute little package. Repeat the process with the remaining leaves. Place the cabbage rolls inside the casserole, adding sauce over the completed layer before staring the second layer of rolls. Once all the rolls are placed, cover them with the remaining sauce

5. Cover the casserole dish with the lid and bake for 60 min at 200 degrees Celsius, or until the cabbage has softened and the meat is cooked through and no longer pink. Serve cabbage rolls with spoonfuls of the sauce.




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