Chimichurri Cabbage Roll

1 comment May 16, 2023

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

Cabbage Roll 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

Chimichurri Sauce Ingredients:

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

View Cart (0) Checkout

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

Kim Scilepoi May 17, 2023

This looks and sounds absolutely wonderful.🥰😋

Back to Recipes

Chimichurri Cabbage Roll

Chimichurri Cabbage Roll

Servings

Ingredients

Cabbage Roll Ingredients:

Chimichurri Sauce Ingredients:

Directions

Cabbage Roll Instructions:

Chimichurri Sauce Instructions:

Recipe Note

1 comment

Leave a comment

Explore more

Share this