A new-carb version of stuffed cabbage, these are filled with a combination of meat and veggies, and then boiled in the classic stuffed cabbage tomato sauce. Perfect for when you’re craving some old-school comfort food, but want a lightened-up version.
Shred cabbage leaves reserving six to seven whole leaves.
Grate carrots and squash very fine. Add garlic and onion, Mix well with meat.
Bring to a boil tomato juice and water, adding salt and sweetener.
Fill cabbage leaves with meat mixture. Roll up and tuck ends in.
Drop into boiling liquid. Cook over low heat approximately one hour.
Photography by Tamara Friedman