stuffed cabbage

What you Need:

1 head Savoy cabbage
1 pound ground chicken (you could use ground beef or ground turkey)
1 medium onion,
2 tablespoons olive oil
2 carrot, shredded
2 celery stalk, thinly sliced
1 large parsnip, shredded
1/2 head of riced cauliflower, uncooked
2 tablespoons tomato paste
3 cups marinara (I make mine homemade)
Sea Salt & pepper to taste
1/2 Tbsp dried oregano

Fill a large pot with water, adding a pinch of sea salt. While the water is coming to a boil, cut the base of the cabbage (coring it) & strip the leaves off. Add the leaves to the pot making sure the water is completely covering the leaves. Let it sit in the pot for approximately 10 minutes until the leaves become slightly transparent.
Heat the oil in a saute pan. Add your onions & saute until they soft & browned. Next add the carrot, celery and parsnip and saute them until they are also soft. Season the mixture with salt and pepper, & oregano. Transfer it to a bowl and let it cool a bit. Cut 1/2 your head of cauliflower into small pieces (removing the stem) & chop in your food processor until you have a "riced cauliflower".  Next add your meat,  riced cauliflower & tomato paste. Add another  pinch of salt and pepper.
Drain the head of cabbage, patting the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf). Coat bottom of large pot with marinara & arrange the stuffed leaves. Add additional sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes.






This dish may have few ingredients & lacking seasoning but the flavors of the vegetables with the marinara & meat are all it needs!