This is a tasty Eastern European dish that combines lean meat and lots of vegetables. Most cabbage roll recipes include lots of rice and added sugar, but for this version I’ve removed the added sugar and used buckwheat groats instead of the rice. The result is a healthy, filling meal that works great on a Candida diet.
If you haven’t eaten buckwheat before you might think its a grain, although actually it is a fruit seed. Diets high in buckwheat have been linked to lower cholesterol and better control of blood sugars. It is also totally gluten-free. I use buckwheat a lot in my cooking. You can use buckwheat groats in a dish like this, or bake healthy cookies with buckwheat flour. I hope you enjoy the cabbage rolls!
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1.5 hours
Yield: 4 servings
minced beef or lamb
head of cabbage
medium onions, chopped
garlic cloves, minced
- Salt to taste
- Tear 6-8 leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Set aside to cool.
- Add the meat, uncooked buckwheat groats, chopped onion, egg, salt and 2 of the minced garlic cloves to a large bowl. Mix thoroughly.
- Roll the meat and buckwheat mixture up into the cabbage leaves and put them in a baking dish.
- For the tomato sauce, saute the other onion, the remaining garlic and the chopped tomatoes in a wide based pan.
- Place the stuffed cabbage leaves in a baking dish and drizzle with the tomato sauce. Add 1 cup of water and cover.
- Bake in the oven 350 degrees for 1 hour. Serve with a dollop of plain yogurt
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 40 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.