Stuffed Savoy Cabbage in Light Curry Sauce

The Savoy cabbage stuffed with meat and vegetables, simmer together in a light curry cream sauce creating a rich, unforgettable flavour. Though this recipe is similar to cabbage rolls, the Savoy cabbage and curry make this version distinct and unique. This is our signature Paleo and cooking light recipe. Enjoy!

Serves 4

Ingredients

1 medium savoy cabbage
FOR THE STUFFING
2 carrots cut into large pieces
1 medium size zucchini, cut into large pieces
½ bunch fresh parsley, roughly chopped
2 garlic cloves, minced
1 Tbsp. dried basil
1 Tbsp. paprika
1 tsp. Himalayan pink salt
½ tsp. black pepper
1 large egg
1 lb. lean ground pork or chicken, divided
FOR THE SAUCE
2 tomatoes, quartered
½ bunch fresh cilantro, roughly chopped
1 cup gluten free chicken stock or water
1 can (13.5 oz.) coconut milk
2 Tbsp. fresh lime juice
1 Tbsp. curry powder
1 Tbsps. tapioca starch
½ tsp. Himalayan pink salt

Instructions

Core and steam the cabbage until soft and easy to separate. About 5 minutes
Place carrots in food processor and pulse until the carrots are shredded. Add parsley, zucchini, garlic, basil, paprika, salt, black pepper, egg and ¼ of the ground meat and pulse until everything is well combined
Transfer the meat mixture to a bowl and add balance of ground meat and mix well Separate cabbage leaves and remove the hard spine. Spoon the stuffing about ¼ cup on each leaf, tuck the ends in and roll. Lay flap side down in a baking dish leaving a little space in between each roll
FOR THE SAUCE
Place all the sauce ingredients in food processor and process until smooth
Pour the sauce over top of the stuffed cabbage and cover tightly with foil
Bake at 375 F for 90 minutes
Serve rolls with sauce spooned over top


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