I love cabbage! It’s one of my all time favourite vegetables! These cabbage rolls using cauliflower for the filling are delicious and well worth the effort that goes into making them! I make them often. My latest trick is to rice a couple cauliflowers at a time and store in the fridge so it’s ready for me when I need it. It doesn’t last long as I use a lot of cauliflower since eating low-carb.
For the filling I used:
1 onion chopped
Handful of cilantro
1 or 2 chipotle peppers in Adobo sauce
1 garlic clove
Blitz in food processor till finely chopped
Add 2 cups cauliflower rice and 1/2 packed cup cheese (I used cheddar)
Microwave mixture for 5 mins
Boil or steam cabbage till tender and remove 12 leaves (I used Savoy cabbage tonight)
Meanwhile slice 2 onions and fry in a bit of butter till glassy and tender. Add 500ml sour cream and 1 cup of water and simmer for about 5 minutes.
Add about a heaped Tbs or 2 of filling to each cabbage leaf and roll up. (Depends on the size of the cabbage leaf) Place into casserole dish and top with sour cream sauce and a cup of grated cheese.
Bake at 350 for 30 to 40 mins, till cooked through and cheese is nicely browned.