Low-FODMAP | Gluten-Free
Ingredients
- 2 medium heads of cabbage
- 2 tbsp oil or lard
- 1/2 tbsp paprika
- 500g (1lb) minced pork
- 100g (3.5 oz) smoked bacon, finely chopped
- 200g (7oz) rice
- 1/2 tsp black pepper
- 1 to 1.5 tsp salt
- 2 pinches ground caraway seed
- 2.5-3 litres (10-12 cups) tomato juice or 500ml (2 cups) tomato puree
Instructions
- Bring a large pot of water to the boil.
- While the water is heating up, peel the outer leaves of the cabbage and core the heads. Place the head core-side up in the boiling water. The cabbage is ready to remove when you can easily peel the leaves with a wooden spoon one by one.
- Remove cabbage from the water, and remove the hard ribs from the base of each cabbage leaf and cut the leaves lengthwise in half. Repeat for all cabbages.
- As the leaves cool down, we make the stuffing. Heat the oil