Stuffed vegetables and leaf rolls
These Ethiopian-style cabbage rolls are filled with ground meat seasoned with berbere, an Ethiopian spice blend, wrapped in cabbage leaves, and simmered slowly. With no grains in the filling, they make a low-carb main dish.
Blanch the cabbage leaves in boiling water for 3 minutes, until the edges are flexible. Drain.
Mix the ground meat with the onion, berbere (Ethiopian spice blend), and salt.
Place 1 spoonful of filling on each leaf and roll it tightly.
Arrange the rolls in a pot. Stir the tomato paste into the water and pour it over them. Drizzle with olive oil, cover, and cook over low heat for 60 minutes.
Do not soften the cabbage leaves too much when blanching; they may tear while rolling. Roll the cabbage rolls tightly so they do not open as they cook. No major allergens are specified; check packaged seasoning labels.
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