I’m all about the easy meals.
But, I’m also not about to sacrifice flavour either. So when I can manage easy and excellent flavour in one recipe, you better believe I’m going to share! Because these recipes can be hard to come by!
It also feels good when you make something that appears complicated, but really took you minimal effort, and little time! Hellloooo #momlife. Literally what I strive for daily.
That’s where these cabbage rolls come in.
I’m a big fan of cabbage rolls, but not a big fan of the multiple processes that cabbage roll recipes typically require. For my recipe, I actually skip the boiling or steaming of the cabbage leaves to make things a little quicker. This will however make the rolls have a little crunch, which some people might not enjoy so much. I also find that skipping this process doesn’t make for good leftover cabbage rolls. I recommend eating these rolls immediately after cooking, and don’t make enough for leftovers, because they become very tough when reheated.
These easy cabbage rolls are also not your traditionally flavoured cabbage rolls, however have a unique flavour to them!
I honestly don’t even know how to describe the flavour, but trust me, it’s AMAZING. These cabbage rolls are also missing rice, personally I don’t feel the need to add rice, I prefer more veggies and meat! Personal preference, so if you choose to add rice, go for it! (I would say no more than 1 cup though.
Alright, after a mini debrief about these easy cabbage rolls, I’m sure you’re ready to get to it!
Ingredients you’ll need:
- 1 Savoy cabbage
- 1 package of ground turkey or chicken
- 2 cloves minced garlic
- 1 yellow onion, chopped
- 1 zucchini, chopped
- 3 cups shredded slaw (I buy it bagged in the produce aisle)
- ¼ cup white vinegar
- ¼ cup coconut aminos (or sub with soya sauce or tamari sauce)
- 2-3 tbsp sriracha hot sauce
- Salt and pepper to taste
Preheat oven to 350 degrees. Start by cooking the ground turkey or chicken in a medium or large size pot on medium heat. Once cooked through, add chopped onion and minced garlic. Cook until transparent. Next add chopped zucchini and chopped slaw, cook for 3-4 mins. Next, add the white vinegar, coconut aminos, hot sauce and salt and pepper. Cook for another 5 minutes, pull off the burner and set aside to cool. Start pulling the cabbage leaves off gently to keep them in one piece. Wash them and set aside to dry. Once your meat and veggie mix has cooled start adding into the leaves one at a time and roll them up. I use a deeper dish that you would cook a casserole in, put the rolls into the dish nice and tight to each other. Once finished all your cabbage rolls, brush the outside of the cabbage rolls with avocado oil, or melted ghee. Put in the oven for 40 minutes. Enjoy right away!
*Side Note* I you decide you would like your cabbage to be on the softer side, I wouldn’t skip the boiling or steaming of the cabbage leaves part. Boil the leaves for 2 mins first, and set them aside while you cook the inside stuff!
These easy cabbage rolls are a great way to switch things up a little at dinner. I know I find myself making the same meals over and over again. To try and keep my meals healthy and enjoyable, it’s good to have options so that you don’t feel like you’re missing out! Or just bored of what your usual recipes are! So, I hope you enjoy some easy cabbage rolls!