Recipe for Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

I know what’s coming down the pipe…me getting a look when dinner is served…or just maybe my luck will change.  I used to make this dish back in my rice eating days and to my surprise my hubby enjoyed his meal…or at least he ate it (which in my book is defiantly a win~win); my guess is he has a short term memory and this will be all new to him again…new like he has never seen this before and how dare I serve something with caraway.  I will have to report back and remember I tell it like it is…no fluff here so let me have my last hour of i t baking in peace. Enjoy!!

Categories: ,

Product Description

Stuffed Cabbage Rolls
Save Recipe

Ingredients

  • 1 head organic green cabbage
  • 1 lb ground pork
  • 1 cup cauli rice
  • 1/2 cup organic celery~diced
  • 2 cups organic yellow onion~diced
  • 3 organic green scallion onions~sliced
  • 1/3 cup organic cabbage~diced
  • 1 egg
  • 2 TBS duck fat
  • 1 large can organic crushed tomatoes
  • 1 cup chicken bone broth
  • 1 TBS coconut flour
  • 1/4 tsp nutmeg~freshly grated
  • 1 tsp organic caraway seeds
  • 4 slices of your favorite kind of bacon~cooked crisp and crumbled
  • S & P

Instructions

  1. This dish is easy once everything is prepped (it bakes for about 2 hours~so have fun in the meantime). 
  2. Preheat your oven to 325 degrees. 
  3. Bring a large pot of water to a gentle boil; prep your head of cabbage by trying to remove some of the core…just some of it. 
  4. Once the water is good to go carefully lower the cabbage and let it go about 5 minutes; remove and let cool. 
  5. In a large skillet add your onion, celery and duck fat and let cook until the veggies are soften; next toss in the caraway, nutmeg, tomatoes, broth, chopped cabbage and S & P ~stir and let simmer gently while you assemble your cabbage. 
  6. In a bowl combine the pork, egg, coconut flour, green onions, cauli rice and some salt and pepper. 
  7. Once the cabbage is cool CAREFULLY peel back/off the outer leaves (you will need about 8-10 leaves); I will cut the heavy rib out so my cabbage leaves are easier to roll. 
  8. Now that you are ready take a scoop of your pork mixture and place at the bottom of the leave roll, tuck in the sides and finish rolling the rest of the leaf (think burrito), set aside seam side down. 
  9. In a large baking dish pour in your tomato mixture and place the cabbage rolls (again seam side down) on top of the sauce. 
  10. Once all the rolls are snug as a bug in a rug~spoon sauce over to “tuck them in”
  11. Cover with foil and bake for just about two hours. 
  12. Let cool slightly~sprinkle with bacon crisps and enjoy.

http://www.gonewiththegrain.com/item/stuffed-cabbage-rolls/

Print Friendly

Reviews

There are no reviews yet.

Be the first to review “Stuffed Cabbage Rolls”

Your email address will not be published. Required fields are marked *