Cabbage rolls…with cauli-rice! (Grain free)



One of the foods hubby has missed while being on this elimination diet is rice and…cabbage rolls. Especially at Easter time! While I didn’t try to make him any then, I did try them out the other day using my handy-dandy “riced cauliflower recipe”! While it wasn’t exactly like cabbage rolls it was pretty darn close – I was actually pleasantly surprised! I will next time use green cabbage but I just had red cabbage in my fridge….just so you know ๐Ÿ™‚

1 head of green cabbage, core removed
1 head of cauliflower, “riced” and cooked
2 tbsp olive oil
1/4 tsp salt and pepper (important for flavour)
1/4 cup minced fresh parsley
1/2- 1 tsp garlic powder
1/2 – 1 tsp onion powder
1/2 tsp smoked paprika (optional but fun)
Spaghetti sauce, tomato sauce, condensed tomato soup (not GF)…whatever you like for sauce on the cabbage rolls. I used some leftover vegetable/meat spaghetti sauce for DELICIOUS results.

1. Dig out the core of the cabbage with a knife while you bring a big pot of water to boil on the stove. Once it’s boiling, CAREFULLY slip in the cabbage (don’t splash yourself!) and let it simmer for about 20 minutes or until the outer leaves are tender but not completely soft. Remove from the pot with whatever utensils you have that will work! I used a BBQ flipper and a large slotted spoon….set aside to cool for 5 minutes.
2. Meanwhile make the cauliflower rice. Using a food processor, process cauliflower florets in batches until it’s about a “rice size”. Dump riced cauliflower into a large bowl. Once it’s all riced, heat in microwave for 5 minutes on high. This boils off some of the water to achieve more of a starchy texture. Add olive oil, herbs and spices and mix well, let cool for 5 minutes.
3. Peel off a leaf of cabbage, cut off the thick rib part if needed. Place a couple of tbsp of rice mixture at the bottom of the leaf and carefully roll up, tucking in the ends as you go to make a roll. Place in baking casserole dish. Repeat with the rest of the cabbage leaves. Note: You may need to reboil the cabbage head part way though as the center may not be soft enough. Tuck rolls tightly in beside each other. You may do two layers if your dish is deep enough.
4. Once all rolls are in the casserole dish, cover the rolls with the sauce of your choice. My Ukrainian mother-in-law likes to cover the cabbage rolls and sauce with a couple of cabbage leaves to keep them from browning too much as they bake.
5. Bake covered in a preheated oven at 350F for about 1 1 1/2 to 2 hours or until very tender which may vary depending on how large the casserole dish is. ๐Ÿ™‚ Enjoy!



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