Stuffed cabbage has been a favourite of my family for years. A traditional Eastern European dish made grain free.
LISA’S TIP – If you would like to see how this recipe is made head over to my Instagram IGTV @myrelationshipwithfood. This recipe can be made in advance, since they taste even better the next day and the day after, you’ll have tasty leftovers! You can also use Chinese or white cabbage if you prefer. Cooked stuffed cabbage will keep for a few months in the freezer, if they are well sealed. If you prefer to limit your red meat consumption, try ground veal, turkey, chicken or if you want to keep vegan you can add quorn and pine nuts.