Cabbage rolls with carrot purée

These are not your typical cabbage rolls. If you are an avid reader of my blog you will know that I am recovering from a stomach ulcer. The ulcer friendly foods I was confined to were cabbage,carrots, zucchini, rice, etc…
These ingredients got old fast so I had to become creative. Traditional cabbage rolls slathered in tomato sauce is one of my favourite dishes. That being said it did not take me long to come up with cabbage rolls.
Without further adieu here is my adaptation:

Cabbage rolls
1cup cooked Rice
1Tbsp coconut oil
1/2 onion chopped
2 cloves of garlic minced
2 medium Carrots
1/2 zucchini
1 head green lettuce

carrot purée
5 carrots chopped
1cup of vegetable broth (preferably homemade)


Start a pot of water to boil. Make sure this is big enough for your head of cabbage.
If you are planning in enjoying these right away preheat your oven to 350

Sweat your onion and garlic in your coconut oil. Dice up your carrots and zucchini to tiny pieces and add to your Pan with onions and garlic. Cook until the carrots turn bright orange. This only takes a few minutes. They will cook once more so be careful not to fully cook these yet.
Add this mixture to your cooked rice and set aside.



Your pot of water should be almost ready. Fill a second bowl with cold water and ice cubes. Take your cabbage and peel back the first layer and cut out the core.
Place the whole head in the boiling water. You will notice that the leaves will separate from the head of cabbage. This is when I took then out and put into a cold bath. Do this until you have no cabbage left. I’m not sure how necessary the cold water bath was but I know it will stop the cooking process so they don’t over cook and I thought handling would be easier with them not burning hot.



After that is done I put my carrots for my purée in a pot. I put some broth to just cover the carrots. I guesstimated my measurement because I actually did eyeball this one. Then bring this to a boil until carrots are soft


As your carrots cook lets get to the rolling. To be honest I’ve never made cabbage rolls ever so I’m pretty proud about how I managed to make these work.
The rolling method is not complicated. Add your rice and veg mixture to the middle centre of your cabbage rolls. Roll the stem side in and under the rice. Fold both sides in and roll to the top. This picture is probably best to look at:


Voila! Not too shabby if you ask me 🙂

As you can see I just used a square baking dish to put the rolls in.

By now your carrots are probably ready. Transfer the whole pot into a blender. Set to purée mode and go to town. If its not blending add more broth a tablespoon at a time.



Now your ready to slather this on your pro skill cabbage rolls.


You can put this in your oven now or later. Make sure it’s 350 for about 30 min.

3 thoughts on “Cabbage rolls with carrot purée

  1. My mouth is watering already! It looks so good 🙂 Also, definitely did not know you had a stomach ulcer 😦 I hope you are starting to feel better!

  2. I’ve heard of cabbage rolls before but not really thought about what they are. This recipe looks great, I’m definitely going to try it out. Thanks for the tip 🙂

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