A low-carb take on the classic stuffed vine leaves, this recipe replaces the usual grain filling with grated cauliflower in the ground beef mixture, which is wrapped in vine leaves and simmered gently. It is also a suitable option for anyone watching their blood sugar.
Knead the ground beef with grated cauliflower, grated onion, tomato paste, dried mint, black pepper and salt.
Lay the vine leaves shiny side down, spoon a teaspoon of filling into the centre of each and roll them up tightly.
Pack the rolls tightly into a pot, add the olive oil, lemon juice and water, cover with an upturned plate and simmer on low heat for 30 minutes.
Roll the leaves tightly but without tearing them; loosely wrapped parcels unravel as they cook. Do not forget to place an upturned plate on top in the pot — this keeps the rolls from opening up while they simmer.
You can grate the cauliflower raw and add it straight to the filling — there is no need to blanch it first, as it will soften as it cooks.
Admin DadaGastro · verified in test kitchenKarnabaharı çiğ kattım ama benim sarmalarımda hafif hamsı bir tat kaldı, belki de hafifçe haşlanıp süzülmesi önerilmeliydi; lezzet güzeldi ama bu detay eksik kalmış diye düşünüyorum.
Çiğ karnabahar bazı türlerde ve mevsimlerde daha belirgin bir koku bırakabiliyor; hafif rahatsız olduysanız 2-3 dakika haşlayıp süzerek kullanmayı deneyebilirsiniz.
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