There is a lot I love about my Polish heritage but what I love most is the food. Stuffed cabbage is such a great fall meal as it is so warm and comforting. You can really get creative here with your filling too, which is so fun to make it your own.
My mom used to make these with different types of ground beef and pork, rice, and tomato soup. While this isn’t the traditional recipe as I substitute some ingredients for ones that make me feel my best, it has all the same flavors that you won’t even notice.
These can be quite a time commitment but I encourage you to gather the family or your friends together to make these. Memories of making traditional food with my family is some of my absolute favorite memories that I plan to carry out with my own children one day!
Ingredients:
1 head of green cabbage
1 lbs. ground beef
1/2 head of cauliflower, riced
2 stalks of celery, diced
3 garlic cloves
1/2 onion
15 oz canned tomato sauce
1/4 cup of coconut cream
1 tbsp of fresh parsley
1 tbsp of ghee
Salt and pepper to taste
Directions:
- Bring a large pot of water to a boil
- Cut the center core out of the cabbage and peel away the leaves
- Boil each leaf for 3 minutes and place on a paper towel to dry
- Brown onion and garlic in ghee in a separate pan
- Brown ground beef in the onion and garlic mixture
- Add cauliflower rice and spices and allow it all to soften for 5 minutes, then turn heat to low
- In a separate sauce pan, place tomato sauce, coconut cream, and salt and pepper to and bring to a slight boil. Turn off heat and coat the bottom of your slow cooker with about 1/4 of this mixture. Reserve the other 3/4 cup to put on top of the stuffed cabbage
- Grab a dray cabbage leaf and begin to stuff with the mixture
- Place cabbage leaves on top of the tomato sauce and stack each layer with a layer of tomato sauce between, almost like you would when making lasagna
- Cook on low for 5-7 hours
