Day 6 of the food challenge and so far so good. I am absolutely amazed at how well everyone in our group is doing and how creative some of the recipes are! Paleo dishes can be delicious I tell you! Here is my version of stuffed cabbage. It’s not the prettiest dish but it’s one of the tastiest. I thought about doing this after making my beef and eggplant lasagna because I loved the meat sauce so much from that recipe. You’ll notice it’s very similar but I took out the dairy/cheese portion and wanted to add another vegetable. Hope you enjoy!
Makes 6 servings
1 head cabbage
1 large eggplant, peeled and cut lengthwise into 1/4 inch thick slices
4oz sliced mushrooms
1.5 pound lean ground beef
2 small onions, chopped
1 tablespoon minced garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 tablespoon parsley
1 (8 oz) can tomato sauce
1/2 cup red wine
salt & pepper
In a large heated pan, add some olive oil and sauté the sliced eggplant on high heat. Stir frequently for 5-7 minutes until eggplant is nice and soft/mushy consistency. Halfway through cooking the eggplant, add in your sliced mushrooms. Stir frequently.
Once your mushrooms have browned and your eggplant has softened dramatically, add a tablespoon of olive oil and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg and herbs. Pour in the tomato sauce and wine, and mix well. Add in beaten egg and stir until thoroughly mixed. Lower heat and simmer for 15 minutes.
While the beef is simmering, get a large pot of hot water and boil on the stovetop. With your cabbage, remove about 15 large leaves from the cabbage (make sure to cut off the very thick part of each leaf that is closest to the center of the cabbage – I find that part does not soften and will not be as tasty). Add your whole cabbage leaves in the hot water for 3-4 minutes to wilt the leaves. You need them wilted so that they wrap around the meat mixture well.
Get ready to roll your sleeves up because this part gets a little messy! Take your softened cabbage leave and spoon in your beef mixture. In a medium sized cabbage leaf – I normally put about 2-3 tablespoons in the center, then fold the left and right sides of the cabbage in, then start the roll from the bottom all the way to the top. Try to roll as tightly as possible to keep the meat contained – but not too tight that you tear the cabbage leaf. In a large sauté pan, carefully place the stuffed cabbage so that the opening of the cabbage faces the bottom. I find this helps keep the cabbage shape together and less stuffing falls out.
Repeat for your remaining cabbage leaves. You should have about a fair amount of the meat mixture left over which is perfect. Once all of your stuffed cabbage is placed in the sauté pan compactly next to one another, pour the remaining meat sauce mixture on top of the stuff cabbage.
Cover and cook on low for 15 more minutes. Best served immediately. Hope you enjoy!