I think this might be one of my most successful recipes to date.
I just threw it together without following any specific recipe, and it turned out insanely tasty.
While I was grocery shopping last weekend (in Safeways), I came across a whole fermented cabbage head.
I am partial to fermented cabbage, and seeing as this head was not only unpasteurized (meaning that all the bacterial cultures were still alive), but it contained only salt, water and cabbage…
So I bought it, and it was the inspiration for making this recipe.
I have seen people posting about fermenting whole cabbages in the past with the aim of making stuffed cabbage rolls, but I do not own a fermenting crock so I have not been able to ferment a whole cabbage myself (it is just a little difficult to squeeze a whole cabbage into a mason jar…)
If you cannot find a whole fermented cabbage to use, you could make one yourself, or you could use a regular cabbage and blanch the leaves in boiling water for a couple of minutes so that they are flexible enough to wrap around the filling. If you do buy a whole fermented cabbage, check that it does not contain any non-AIP spices or ingredients.
Of course, because the finished dish is cooked in the oven, none of the bacterial cultures will survive. But the sour cabbage does add to the flavour.
This recipe is 100% AIP friendly.
AIP Stuffed Cabbage Rolls
- 2 cups “Nomato” Marinara Sauce
- 8 large sour cabbage leaves (this works out at about ¼ cabbage). If using a fresh “regular” cabbage blanch the leaves in boiling water first.
- 1lb ground beef (preferably grass-fed)
- 1 small onion – peeled and chopped
- 2 cloves garlic – peeled and finely chopped
- 8oz mushrooms – finely chopped
- 1 cup chopped fresh spinach – packed
- ¼ cup bone broth
- 1 tbsp fresh basil – chopped
- 1 tbsp fresh thyme – chopped
- 2 tbsp fresh parsley – chopped
- sea salt to taste
- 2 tsp nutritional yeast (optional)
Preheat the oven to 350°F.
Heat a skillet over a medium-high heat. Add the ground beef to the skillet and brown for aprox 5 minutes. Add in the onions, garlic and mushrooms, and cook until tender.
Add the spinach, broth, herbs and sea salt to taste.
Simmer gently until the spinach is wilted and most of the liquid has evaporated.
Take the cabbage leaves, and fill each with 1/8 of the meat mixture. Roll the cabbage leaf around the filling, tucking in the ends to make 8 neat parcels.
Place 1 cup of the “Nomato” sauce in the base of a baking dish.
Nestle the cabbage rolls in the sauce, then top with the remaining cup of sauce.
Sprinkle the finished dish with nutritional yeast if using it, then cover with a sheet of parchment paper and a sheet of foil (parchment paper next to the food to protect it from contact with the foil).
Bake in the preheated oven for 45 minutes.
Remove the paper and foil, and return to the oven for 15 minutes.
Allow the cooked dish to cool for 5 minutes before serving as it will be very hot.
Serve 2 cabbage rolls per person.
As you can see, there were no leftovers!
Shared at: Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesdays, Paleo AIP Recipe Roundtable, Full Plate Thursday, Real Food Fridays, Lets Get Real Friday, Mix it up Fridays, Awesome Life Friday, Natural Family Friday, Gluten Free Friday, Old Fashioned Friday, Hearth and Soul Hop