This is a hearty winter warmer and surprisingly flavoursome. Braised cabbage rolls are a favourite Eastern European dish and traditionally are made with rice, minced meat and vegetables. This version skips the rice. It might seem a bit fiddly but is actually quite easy to make. They keep well in the fridge and you can make these ahead of time and take them to work for lunch.

Cabbage is a member of the cruciferous family of vegetables, which also includes broccoli, cauliflower, Brussel sprouts and bok choi. All of these vegetables are good for detoxification and help to promote healthy liver function. They are also ideal to support healthy hormone balance in both men and women. I always recommend at least one serve of cruciferous vegetables every day. This is an ideal way to get it!

This dish is an adaptation of traditional Ukrainian cabbage rolls made with minced meat, rice and vegetables. It was one of my favourite family meals growing up. It takes a little effort to prepare the rolls but they keep well in the fridge for the next few days and are totally worth the effort.

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Ingredients

For the Rolls

1 large white cabbage
250g pork mince
250g beef mince
1/2 cup almond meal
3 garlic cloves, finely diced
1 onion, finely diced
2 tbsp diced fresh parsley
2 tsp sweet paprika
1 1/2 tsp sea salt
1 tsp Dijon mustard
1/2 tsp ground black pepper
1/2 tsp red chilli flakes
2 tbsp pine nuts
2 tbsp virgin olive oil
1 tbsp gluten-free Worcestershire
1 egg

For the Sauce

600g diced tomatoes
1 large brown onion, diced
1-2 cloves of garlic, crushed
Olive oil
1 tsp tomato paste
2 cups beef stock
3 bay leaves
1-2 star anise

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Method

First you must prepare the leaves. Bring a large sauce pan of water to the boil. Once boiling put cabbage into the pot and allow to cook for 6-8 minutes, or until leaves start to soften.

Remove from the pot and rinse under cold water.

Carefully peel off 12 large sized leaves and set aside. (If they are not softened enough you may have to pop them back in water for a minute or two.)

Preheat the oven to 180 degrees

In a large bowl place the mince meat and other filling ingredients and use your hands to mix all ingredients together thoroughly.

To make the rolls place a pre-cooked cabbage leaf on a chopping board, trim the leaf as needed then cut away the thicker vein at the base of the leaf to make it easier to roll.

Place 3 tablespoons of filling mixture into the middle of the leaf. Fold in the sides first and then roll up tightly. Place seam side down in a baking dish.

Once all cabbage rolls have been completed you can start to make the sauce.

Heat olive oil over medium heat in a large fry pan. Once hot add onions and garlic and cook until translucent.

Add diced tomatoes, tomatoes paste, stock, bay leaves and star anise and bring to the boil.

Then pour sauce over the cabbage rolls and cover with aluminium foil and place in the over. Cook for 20 minutes then remove foil and cook for a further 15 minutes uncovered.

These can be eaten by themselves or served with a side of green

Bon appetite!