Stuffed Cabbage Leaves

A Bulgarian winter classic! These cabbage leaves are stuffed with a juicy meat mince, rolled and topped with a delicious white sauce. This is a traditional Christmas dish that is never missing from our table! For my vegetarian friends, this can easily be made without the meat. Try using mushrooms instead.

Stuffed Cabbage Leaves

Serves 6-8

INGREDIENTS

For The Rolls:

• 1 head cabbage
• 1 lbs grass-fed ground beef
• 1 red onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup carrots, chopped
• 1 tbsp parsley, chopped
• 3 tbsp extra virgin olive oil
• 1 tsp cumin
• 1 egg
• 1/2 cup uncooked quinoa
• 1 lemon, juiced
• sea salt and pepper to taste

For The Sauce:

• 2 eggs, whisked
• 3 tbsp Greek plain yogurt (vegan yogurt works too)
• 1 tbsp almond flour
• 1 tbsp parsley, chopped
• 1/2 tsp chili flakes

DIRECTIONS

• STEP 1. Discard the outer leaves of the cabbage, open up carefully and wash under cold water.
• STEP 2. In a large deep pot, add water over half the pot, salt, juice of half the lemon and bring to a boil. Place the cabbage head inside and blanch in the water for 15 minutes. This will make it easier to peel. Remove from water and set aside.
• STEP 3. While the leaves are cooling, prepare the stuffing. In a large bowl, add the ground beef, quinoa, parsley, egg, cumin and season with salt and pepper. Mix the mixture with your hands, so that the meat absorbs all of the flavors.
• STEP 4. Heat olive oil over medium heat in a skillet and sauté the onions, garlic and carrots for 2-3 minutes, until tender. Add the meat mixture and stir well with a wooden spoon to break up the meat into a fine mince. Cook for about 5 minutes, just until the meat is slightly cooked. Add 1/2 cup water and cook for another 5 minutes until the quinoa absorbs the water.
• STEP 5. Place one cabbage leaf on a flat surface and add a spoon or two of the filling on the bottom center of the leaf, being careful not to overfill the rolls.

• Fold the lower section of the leaf over the filling towards the center.

• Bring the two sides in towards the center and roll them up. Continue the same way with the rest of the leaves and filling.

• STEP 6. In a large pot, place one flat cabbage leave on the bottom and arrange the cabbage rolls next to each other. Add just enough warm water to cover the rolls. Add a table spoon of olive oil and the juice of the other half of the lemon.

• STEP 7. Bring to a boil, and reduce heat to a simmer. Cover and cook for 30 minutes.
• STEP 8. Remove the cabbage rolls with a slotted spoon and transfer to a serving platter.

For The Sauce:

• STEP 1. In a medium sauce pan, add the broth that the cabbage rolls cooked in.
• STEP 2. Whisk the eggs in a mixing bowl and add the yogurt, chili flakes, parsley and almond flour. Mix well and add the mixture to the sauce pan. Bring almost to a boil while stirring constantly, and turn off the heat.
• STEP 3. Cover the cabbage rolls with the sauce and serve immediately.