stuffed cabbage

This is a typical Polish dish, very easy to make and yet so tasty! The stuffing is made from brown rice and gluten free sausage meat and then wrapped in blanched cabbage leaves and then cooked in a rich tomato sauce. Perfect during autmn and winter. This recipe is gluten free and dairy free

COOKING & PREPARATION TIME: 1 hour

INGREDIENTS for 6 wraps (3 portions)

6 large cabbage leaves

400gr gluten free sausage meat

200gr cooked brown rice

1 recipe of tomato sauce

1 teaspoon smoked paprika

• make the tomato sauce and add to it the smoked paprika
• in the meantime, bring water to boil in a medium pot and then blanch the cabbage leaves for 2-3 mins, then set aside to cool
• mix the sausage meat with the cooked brown rice, salt and caraway seeds, and divide into 6 equal balls
• place the cabbage leaf on a surface, place the stuffing ball in the middle and fold and wrap. Secure with a toothpick
• once the tomato sauce is cooked, add it into a large frying pan and place the cabbage wraps in the frying pan, cooking for 35-40 mins
• half way through, turn the wraps over to cook on both sides
• serve with coconut yoghurt or creme fraiche
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	250.9
  fat	12.4
  of which saturated	22.0
  carbohydrates	5.6
  of which sugars	3.6
  fibre	2.5
  protein	15.4
  salt	1.4