Okay, so if you're like me you love the taste of homemade cabbage rolls, like the ones your mom or grandma made when you were a kid. One thing with cabbage rolls, however is that they can be labour intensive. Not any more! I just made a batch of deconstructed cabbage rolls with all the same great and aromatic flavours of the nicely rolled ones you're used to seeing. It's all in there, trust me, and the great thing is if you're looking for a lower carb alternative or a gluten free alternative to pasta, this a delicious and healthy option. We all know by now how healthy cabbage is for us and for my friends with egg and milk allergies...this one is for you too!
Here's what you do...
Saute a medium diced onion on med-high heat in olive oil, add equal proportions of diced celery and carrot and continue cooking on med-high heat (so veggies become tender). Now this is where you can get creative. If you like other veggies such as peppers then get them in there too or maybe you have some left over veggies from last nights dinner you can add. As your pot is simmering add some garlic and herb seasonings (your choice). Now add about a pound of lean ground meat (turkey, chicken, pork, beef or a combination). I like turkey and pork. Keeping the temperature at med-high add about a 1/4 to a 1/2 shredded cabbage and about 2 or 3 diced tomatoes and continue cooking until the meat has fully cooked. If you really want low carb then don't add the rice, but if you do then add some cooked rice now and allow it to heat up (about 2 min. max). You could easily add some cooked quinoa as a substitute or if you are looking for high protein you could add some blackbeans or chickpeas. Now you're almost ready to eat. Season with salt and pepper to your own taste and at this point I would add a hefty portion of sliced scallions and then top your cabbage roll mixture with your favorite pasta or tomato sauce (heat the sauce separate of course). Bon appetite!
Tanya is a classically trained, Red Seal Chef, and former restauranteur and caterer, with additional studies in Holistic Nutrition and business. Having food as her foundation she continues to build on her interests and knowledge base in the study of the body, mind and brain connection. She now spends her time as a Mom of twins, researcher and writer, while continuing to participate digitally in the culinary world with her company, Artisan Food Co.