Stuffed Cabbage Low Carb Makeover: Beef-Cauliflower Filling
Menu Stuffed Cabbage Makeover: Beef-Cauliflower Filling Green Salad Stuffed cabbage was the first dish I tackled, back in January of 2012 , when I launched my year of Slovenian cooking. I was happy with the result. The next time, I planned to make the filling more highly seasoned—and to cook the cabbage rolls on a bed of sauerkraut. Suddenly, it was December. My year of ethnic cooking was in the home stretch, and I still hadn’t gotten around to trying stuffed cabbage again. But now I had another agenda: how to do healthy makeovers. For a healthy version of stuffed cabbage, I figured on skipping the pork and using just beef. But what to do about the added starch in the filling? I could substitute buckwheat for the rice, as I’d done with my stuffed peppers makeover. But this time I wanted to go even lower carb. So I did an Internet search and discovered a fascinating alternative to rice: finely diced cauliflower. I found plenty of examples, ...