Unstuffed Cabbage Rolls (Low-Carb)

🧂 Ingredients

• 1 medium white cabbage

  I used Savoy as it has softer leaves, you won't be using all of it
• 2 tablespoons olive oil
• 1 large onion

  finely diced
• 1 medium carrot

  grated or finely diced
• 1 medium celery stick

  finely diced
• 1 teaspoon sea salt
• 10 oz ground pork

  300 grams
• 10 oz ground beef

  300 grams
• 4 cloves garlic

  finely diced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 can diced tomatoes

  14 oz / 400 g
• 2 tablespoons Tamari

  or coconut aminos or soy sauce for extra umami
• 1 teaspoon fish sauce

  for extra umami, optional
• 1/2 teaspoon chili flakes

  or chili powder
• 21 tablespoon apple cider vinegar

  or white wine vinegar
• 1 tablespoon tomato paste
• 1/2 cup vegetable stock

  or water
• Extra salt to taste
• 5 rashers of bacon

  diced
• A handful of parsley

  chopped
• Sour cream

  or unsweetened full-fat yoghurt to serve (optional)

Instructions

• 1 Boil a few cups of water in a large saucepan.
• 2 In the meantime, separate a few outer leaves of the cabbage and set aside. Cut
  half of the cabbage into quarters, remove the core and chop roughly (see
  pictures). You can use more cabbage if you like.
• 3 Add the whole outer cabbage leaves to the pot with boiling water and cook for
  2-3 minutes, until softened slightly. Then strain and leave in the sieve until
  later. I do this more for presentation.
• 4 Remove any water from the saucepan and place it back over medium heat. Add olive
  oil and the onions and sauté for a minute. Then add the carrots and the celery.
  Season with a teaspoon of salt, and sauté over medium heat for 3 minutes,
  stirring occasionally.
• 5 Then add the beef, pork, and garlic and bring the heat back up to high. Stir
  continuously for a minute or two, breaking the meat apart and mixing through
  with the vegetables. The meat should start to give out some juices and change
  the colour.
• 6 Now add the rest of the ingredients except for the bacon and parsley. Mix
  through and add the chopped cabbage. Combine well, cover with a lid and bring to
  a gentle simmer. Turn the heat to medium-low and cook, covered with a lid, for
  15 minutes, stirring a couple of times.
• 7 In the meantime, pan-fry the bacon rashers in a little oil until crispy on each
  side and remove to a chopping board to cool. Once cool enough to handle, dice
  into small pieces. Chop the parsley.
• 8 To serve, place the pre-cooked outer leaves of the cabbage around a large
  serving dish. Then scoop out the cooked meat and cabbage in the middle. Sprinkle
  over with parsley and bacon.
• 9 Serve with a side of sour cream or yoghurt if you can handle dairy. White rice
  or quinoa can be served on the side.

Nutrition Info