Savoy Cabbage Rolls in Light Curry Sauce

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Average Rating: 5 | Rated By: 2 users

In this recipe, the delicious savoy cabbage is stuffed with veggies, meat, herbs and spices. Then the rolls are slowly baked in a light curry sauce. When it comes to Savoy cabbage it has a distinct flavour which compliments the delicious curry sauce. This dish is our signature Paleo and cooking light recipe. Enjoy!

 

 

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. GF dried basil
  • 1 Tbsp. GF paprika
  • 1 tsp. sea salt
  • ½ tsp. GF ground 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. GF curry powder
  • 1 Tbsps. tapioca starch
  • ½ tsp. sea salt
  • Instructions

  • Core and steam the cabbage until soft and easy to separate. About 5 - 8 minutes
  • Place carrots in a 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 into a food processor and blend until smooth
  • Pour the sauce over top of the stuffed cabbage and cover tightly with foil or lid
  • Bake at 375 F for 90 minutes
  • To serve, place cabbage rolls on a serving plate and spoon sauce over the top


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