Stuffed cabbage rolls with cauliflower: A lighter twist on a classic

They can be served for a daily lunch and more festive occasions. Stuffed cabbage rolls have been a staple dish for many generations. Some people choose the classic meat and rice combination, while others choose more regional flavours, such as buckwheat with mushrooms or potatoes with bacon. However, this recipe is something completely different.

Although tasty, rice is often just a filler. Instead, you can add a vegetable to the mixture. Grated cauliflower perfectly mimics rice and gives the stuffed cabbage rolls a lightness and low carbohydrate content. It's an ideal dish for those on a diet who don't want to give up their favourite flavours.

These stuffed cabbage rolls work well with regular, young, and Savoy cabbage. Replace pork with minced chicken or turkey to make the filling even lighter. The dish is best served with tomato sauce.

Ingredients:

• 1 large cauliflower,
• 1 head of cabbage,
• 1.5 kg of minced meat,
• 2 onions,
• 2-3 cloves of garlic,
• clarified butter,
• Salt, pepper, allspice, bay leaves, marjoram,
• Water or broth.

Preparation:

1. Blanch the cabbage leaves until they are soft. Remember to cut out the core. Set aside the first few leaves to line the dish.
2. Finely chop the onion and sauté in clarified butter along with the pressed garlic.
3. Combine the minced meat with the sautéed onion, garlic, grated cauliflower, and spices.
4. Place a portion of the filling on each leaf and roll it up.
5. Line a high baking tray with parchment paper.
6. Arrange the prepared stuffed cabbage rolls on the tray.
7. Pour water or broth over them and cover with the reserved leaves. The liquid should reach no more than halfway up the rolls. If needed, add more during baking.
8. Place in an oven preheated to 180°C and bake for about 45 minutes.

After baking, remove the leaves. Serve the ready-stuffed cabbage rolls with tomato sauce. Enjoy your meal!