Cabbage Rolls with Mashed Cauliflower


Living in two places makes eating challenging sometimes. Truth. When we do go home on the weekends, I feel like I am preparing to come back to Champaign. I want to see everyone. Do everything. Sometimes I prep meals. Sometimes I don’t (here lately it has been more on the don’t side).

A reminder that we are living in a frat house. So  Monday through Friday we work in Champaign, staying in the space provided by Zach’s job. Lacking my own kitchen space, I feel bad using the houses. Therefore, I try to prep food on Saturday or Sunday to take with and heat up, like this delicious meal I am about to share. But like I said, sometimes I am good, other times I am not.

This meal above, however is by-far my favorite thing I have made to bring yet. It was incredibly easy to make. AND it made a ton. I had enough to eat some every day. It tasted freaking delicious. The only downfall, may be, that it smelled a little bit when heated (blame the cauliflower). It also reminds me of my childhood and the pigs my grandma used to make on New Years morning. Waking up in a house full of cousins. Snow outside. Pleading to go sledding or thinking we were going to ice skate. Lots of loud talking and personality. And the beautiful people who are a key part of my upbringing and self. Plus, cabbage is also one of my favorite foods. I used to eat it almost everyday!

Cabbage Rolls with Mashed Cauliflower

Mashed Cauliflower

  • 1 head of cauliflower
  • 1 tbsp sour cream (or yogurt)
  • 1 tbsp cream cheese
  • 2 tbsp melted ghee
  • salt and pepper
  • 1 tsp Italian seasonings
  • 1/4 cup coconut milk

Cabbage Rolls

  • 1 lbs. ground beef
  • 1  cup cauliflower rice (ground cauliflower)
  • Salt and pepper to taste
  • 8 Cabbage Leaves, veins removed
  • Quart tomato sauce
  • 1 diced tomato
  • toothpicks to secure

Let’s Make it Happen: 

In a bowl put the ground beef, ground cauliflower, salt, and pepper. Use your hands and Mix it into balls. Divide it into 8 even sized balls.

Lay out your cabbage leaf. Put a hamburger ball in each one, placing it closer to you. Wrap the sides in towards the center. Tightly roll it away from you. Secure with a toothpick. Place in the bottom of a saucepan. Repeat with the remaining seven. Cover with the tomato sauce and diced tomato. Add salt and pepper to taste. Cover and cook on medium heat for an hour or so, until the hamburger is no longer pink in the center.

While it is cooking prepare the mash. Place the cauliflower florets in boiling water. Cook until tender and soft. Strain. Process with the remaining ingredients.

Once all the components are done, lay down some mash, put a roll on top and enjoy!!!!! It heats and eats great later too.



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