Chimichurri Cabbage Roll
By Esther Boateng
Forget empanadas, enchiladas, and sausage rolls. Tonight, go carb-free and tuck into a chimichurri cabbage roll. Use ground turkey, lamb, or beef, add some cooked rice, and if you fancy it, some heirloom field peas, lentils, or kidney beans; wrap these ingredients in a blanched cabbage leaf, garnish with a zesty chimichurri sauce, and serve immediately.
Chimichurri Cabbage Roll
Rated 3.5 stars by 2 users
Servings
8-10
Ingredients
- 1/2 cup cooked Dr. Cowan’s Garden Carolina Gold Rice, cooked
- 1/4 cup Dr. Cowan’s Garden Organic Sea Island Red Peas, cooked (optional)
- 8-10 cabbage leaves
- 1 small onion, chopped
- 3 garlic cloves, pressed
-
1 Tbsp. Dr.
Cowan’s Garden A2/A2 Ghee
- 1 package ground turkey/lamb/beef
-
2 Tbsp. Dr.
Cowan’s Garden All Purpose Organ-based Seasoning
-
1 tsp. Dr.
Cowan’s Garden Low Oxalate Greens Powder
- 1 tsp. Dr. Cowan’s Garden Pepper Salt
- Up to 1/2 cup bone broth or filtered water
- 3-4 garlic cloves, crushed
- 1 small shallot, chopped
- 1/2 red chili, chopped
- 1/2 cup fresh or dried parsley, chopped
- 2 Tbsp. fresh or dried oregano
-
1/4 tsp. Dr.
Cowan’s Garden Dandelion Powder
-
1/2 tsp. Dr. Cowan’s Garden Zesty Garlic Organ-based Seasoning
-
1/2 cup olive oil
or Dr. Cowan’s Garden Five Seed Blend Oil
- 1/2 + tsp. salt or to taste
- 1+ Tbsp. white wine vinegar or apple cider vinegar
Cabbage Roll Ingredients:
Chimichurri Sauce Ingredients:
Directions
Cabbage Roll Instructions:
- Preheat oven to 350 degrees F.
- Measure 1/2 cup of rice, and 1/4 cup of peas, and cook these ingredients according to package instructions.
- Peel off 8 -10 leaves from a head of cabbage, or the number of leaves you wish to use.
- Place the leaves in a heated pan of water and add a pinch of salt.
- Boil for 2-3 minutes until the leaves begin to wilt and soften.
- Remove the leaves and place in cold water until ready to use.
- Peel and chop onion.
- Peel and press garlic.
- Add onion and garlic to a pan with ghee and sauté for 2-3 minutes.
- Add meat, all-purpose organ-based seasoning, low oxalate greens, and pepper salt, and cook it for a few minutes until no longer pink.
- Remove from heat and let cool slightly.
- Add meat mixture to a food processor.
- Add rice and peas
- Blend for a few seconds until it resembles a thick paste.
- Blot excess water from cabbage leaves.
- Place 2 tablespoons of meat mixture in each leaf.
- Roll the cabbage leaf and tuck in the sides.
- Place cabbage leaves in an ovenproof dish.
- Pour water or bone broth over the rolls and bake for 20+ mins until the leaves are slightly brown.
- Remove from the oven and garnish with chimichurri sauce.
Chimichurri Sauce Instructions:
- Peel and crush garlic.
- Peel and dice shallot.
- Dice chili pepper.
- Chop parsley and oregano (if using fresh herbs).
- Combine ingredients in a small bowl.
- Add dandelion, zesty garlic organ seasoning, oil, salt and vinegar and mix well.
- Do a taste test and add additional salt, if necessary.
Recipe Note
• Blitz the meat mixture for 3-5 seconds at high speed in 2 batches; it tends to get stuck if you blend too much at once.
• Blanch extra cabbage leaves in case some split during filling.
1 comment
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This looks and sounds absolutely wonderful.🥰😋
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