Stuffed Cabbage Rolls with Beef & Flaxseed

A wholesome and comforting dish with roots across Central Europe. Tender cabbage leaves are filled with a savoury mix of ground beef, cauliflower rice, and flaxseed, then gently simmered in a simple tomato sauce until meltingly soft. Pure comfort in a bowl.

Method

1. 1

   Bring a large pot of water to a boil. Blanch the cabbage leaves for 2-3 minutes until pliable. Carefully remove and drain. Shave down the thick central stem on each leaf to make rolling easier.

2. 2

   In a bowl, combine the ground beef, cauliflower rice, milled flaxseed, chopped onion, salt, and pepper. Mix thoroughly.

3. 3

   Lay a cabbage leaf flat. Place a portion of the meat mixture at the stem end. Fold in the sides and roll up tightly.

4. 4

   In a large, heavy-bottomed pot or Dutch oven, spread a layer of any leftover cabbage leaves on the bottom to prevent sticking.

5. 5

   Arrange the cabbage rolls snugly in the pot, seam-side down.

6. 6

   In a bowl, mix the chopped tomatoes and beef broth. Pour this sauce over the cabbage rolls. The liquid should come about halfway up the rolls.

7. 7

   Bring to a simmer on the stovetop, then reduce the heat to low, cover, and cook for 45-50 minutes, until the filling is cooked through and the cabbage is very tender.

8. 8

   Serve hot with a dollop of sour cream or quark, if desired.