Swedish Cabbage Rolls (dairy-free) – Kåldomar

Ingredients

  • Rolls
  • 6 medium sized cabbage leaves
  • 8 ounces (225 g) ground beef
  • 1 1/2 teaspoon (10 g/ 7 ml) anchovies, chopped
  • 1/4 cup (70g/ 59 ml) Cauliflower Rice
  • 1 egg
  • 5 drops liquid stevia (optional)
  • 1tablespoons (15g/ 15 ml) apple cider vinegar
  • 1/2 teaspoon (1.18g/ 2 ml) white pepper
  • 1/2 teaspoon (3g/ 2 ml) salt
  • 1/2 (85g) leek, chopped
  • Gravy
  • 1 cups (226g/ 250 ml) beef broth
  • 1 tablespoons (7 g/ 15 ml) blanched almond flour
  • 1 tablespoons (15g/ 15 ml) canned coconut milk
  • 1/8 cup (1.12 g/ 30 ml) fresh dill, chopped
  • white pepper to taste
  • salt to taste

Directions

Boil water in a large saucepan. Gently remove required number of leaves from a head of cabbage. While the water boils, wash the cabbage leaves, and trim the main middle vein from the leaves. When the water is boiling, blanch the cabbage leaves a few minutes until they are softer and more malleable for the rolls. When done, remove the cabbage leaves from the water and set them aside to cool.

Stove Top: Brown the beef and anchovies in a saucepan over medium-high heat, letting it cook in its own juices. While the beef is cooking, in a bowl, combine the cauliflower rice, egg, liquid stevia, apple cider vinegar, salt, white pepper, and chopped leeks, and mix well. When the beef is cooked, add it to the cauliflower rice bowl and mix well. Keep the saucepan that you cooked the beef in, and set it aside to use to make the gravy.

Lay the cabbage leaves out side by side. Divide the beef mixture evenly between all the cabbage leaves. Fold the sides of the cabbage leaves over the meat mixture, and roll up the cabbage leaves into little small packages. Place all the cabbage rolls in a sufficiently large skillet, seam side down, and brown each side. Feel free to add water or broth to the pan as the cabbage rolls cook to prevent them from sticking to the pan. Set the cabbage rolls aside when they are browned (4-6 minutes).

Stove Top Gravy. Pour the beef broth into the same skillet in which you browned the beef. Cook the broth on medium-high heat, being sure to scrape up all the bits of browned meat on the bottom of the skillet to incorporate it into the gravy. Add the coconut milk, dill and salt and pepper. Reduce heat to medium, and continue to stir the gravy until it reduces to preference. The longer you stir/ cook it, the more it will reduce and the thicker it will become. Serve each cabbage roll with an equal amount of gravy.

Slow Cooker. Combine all the raw ingredients for the rolls, apart from the cabbage, in a bowl and mix well. Divide the filling between the twelve blanched cabbage leaves, and fold the sides of the cabbage leave over the meat mixture, rolling up the stuffed cabbage leaves into little packages. Place the cabbage rolls into a slow cooker with the seal side down, stacking them if need be. Pour the gravy ingredients over the cabbage rolls, and cook them on Low for 5-6 hours. When the rolls are cooked (160F/ 71C), you can pour the gravy into a saucepan to further reduce it if you'd like your gravy to be thicker.

Oven. Preheat the oven to 350F/ 176C/ Gas Mark 4. Combine all the raw ingredients for the rolls, apart from the cabbage, in a bowl and mix well. Divide the filling between the twelve blanched cabbage leaves, and fold the sides of the cabbage leave over the meat mixture, rolling up the stuffed cabbage leaves into little packages. Place the cabbage rolls into a Dutch Oven with the seal side down, stacking them if need be. Pour the gravy ingredients over the cabbage rolls, and cook them for 1.5 - 2 hours until tender and cooked through (160F/ 71C). When the rolls are cooked, you can pour the gravy into a saucepan to further reduce it if you'd like your gravy to be thicker.

Pressure Cooker. Combine all the raw ingredients for the rolls, apart from the cabbage, in a bowl and mix well. Divide the filling between the twelve blanched cabbage leaves, and fold the sides of the cabbage leave over the meat mixture, rolling up the stuffed cabbage leaves into little packages. Place the cabbage rolls into a pressure cooker with the rolls seal side down, stacking them if need be. Pour the gravy ingredients over the cabbage rolls, seal you pressure cooker lid safely, and cook them on High for 15 minutes, then release. When the rolls are cooked (160F/ 71C), you can remove the cabbage rolls, set the pressure cooker on sauce and further reduce the gravy if you'd like your gravy to be thicker.

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About This Recipe

This recipe is a Swedish classic, credited to Karl XII who brought it back to Sweden from his battles in Moldova. This is the good type of spoils from war! With this recipe I've taken delicious cabbage rolls - and made them low carb subbing out the rice with cauliflower rice and making the gravy low carb as well. I'm embarrassed to admit I seriously ate an entire mini batch, strategically hid them in the fridge and never shared them- not a one. I am that type of mom- They are that good! Smaklig måltid!

Recipe Macros per Serving

Protein: 10.22 gram(s)

Carbs: 4.81 gram(s)

Fiber: 1.27 gram(s)

Fat: 6.38 gram(s)

Calories: 115.47

Net Carbs: 3.54 gram(s)