LOW CARB CABBAGE ROLLS
Almost like Grandma used to make. This recipe has NO traditional starches. Is LOW carb and is full of flavor.
Provided by SEvans
Categories < 4 Hours
Time 3h
Yield 30 rolls
Number Of Ingredients 19
Steps:
- Heat a large pot of water and continue to boil - put your cabbage in and gently remove the leaves as they separate from the head - set them aside for rolling.
- Microwave your frozen vegetables - drain very well and set aside.
- In a large pan (i use a wok)heat oil.
- Cook onion on Medium High heat until opaque.
- add your meat and brown.
- at this point you are going to super infuse your meat with lots of flavor - you are going to add: Garlic Powder, oxo, steak sauce, Worcestershire, soy sauce and mix together well and continue cooking for a few minutes.
- Add your mushrooms and mixed vegetables and stir continuing to cook on a lowish heat.
- Add the cottage cheese and eggs - cook WELL - the eggs need to be completely cooked (about 10 minutes).
- Add cheese and mix well to bind the ingredients together.
- Set mixture aside and allow to cool.
- Pour a little of the spaghetti sauce in the bottom of your oven safe baking dish to coat the bottom.
- Place one big scoop of filling in the middle of the cabbage leaf near the spine - Roll gently folding the edges in as you go - place in the oven safe dish and continue with your creating until you are out of cabbage. If you have small leaves you can overlap two to make ONE MORE cabbage roll --.
- Evenly distribute the tomatoes over all of the cabbage rolls you have created.
- Evenly distribute the spaghetti sauce over all of the cabbage rolls you have created making sure they are all completely covered - you can use a little water at the end just to ensure they are covered.
- sprinkle with parmesan cheese.
- Bake in a 350°F oven for (1 hour if freezing) or 2 hours if serving.
- IF you are freezing some or all of your cabbage rolls - remove them from the oven - allow to cool - cover with Foil - and freeze. To reheat - cook at 350°F - for 1 hour - if still frozen for 1 1/2 hours.
Nutrition Facts : Calories 213.6, Fat 12.1, SaturatedFat 5, Cholesterol 58.8, Sodium 522.2, Carbohydrate 12.2, Fiber 2, Sugar 7.4, Protein 14.5
LOW CARB CABBAGE ROLLS
Make and share this Low Carb Cabbage Rolls recipe from Food.com.
Provided by Chef susan from San
Categories One Dish Meal
Time 2h45m
Yield 15-20 cabbage rolls, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350.
- core cabbage, and place in salted boiling water for 10 to 15 minutes drain and let cool slightly.
- in a bowl mix well all the filling ingredients.
- In a large baking pan bigger than 9x13 if possible, place cabbage leaves in single layer (use ones that are broken or to small ) this will act as a bed for the rolls).
- stuff the cabbage leaves with the filling and assemble the rolls.
- place the rolls on the cabbage layer.
- make the sauce by combining all ingridents in a bowl , try to brake up large pieces of tomato stir well then pour on top of cabbage rolls. place more cabbage leaves on top of the rolls.
- Cover tightly with heavy duty foil bake 2 1/2 to 3 hours.
Nutrition Facts : Calories 379, Fat 16.9, SaturatedFat 7, Cholesterol 76.9, Sodium 1539.3, Carbohydrate 32.7, Fiber 10.1, Sugar 20.2, Protein 29.2
LOW CARB STUFFED CABBAGE ROLLS
Make and share this Low Carb Stuffed Cabbage Rolls recipe from Food.com.
Provided by BETHANY T.
Categories One Dish Meal
Time 1h25m
Yield 10 rolls, 5 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the sauce.
- Sauté onions and garlic in olive oil over medium heat until soft and lightly browned.
- Break up the tomatoes with your hands and add to pan with the juice, canned tomato sauce, and Sugar Twin. Season with salt and pepper. Reduce the heat to low, cover the pot,and simmer gently for about 45 minutes.
- Preheat oven to 400°F.
- Prepare the cabbage:
- Bring a large pot of salted water to a boil.
- Cut core from cabbage and place into water.
- As leaves become softened, remove and place in colander.
- Prepare the filling:.
- Place all filling ingredients into a large bowl and mix well with your hands.
- Assemble the cabbage rolls:.
- Take a large cabbage leaf and carefully cut out the large stiff vein at the base.
- Place about 1/3 cup of filling near stem end of leaf.
- Mold the filling to a log shape with your hands.
- Fold sides of leaf over filling, then roll up and set aside seam side down.
- Repeat until all filling is used up.
- Tear up some of the remaining leaves to line a baking pan.
- Place rolls seam side down in pan.
- Pour sauce over all. Cover with more torn leaves.
- Cover tightly with foil. Bake about 45 minutes or until meat thermometer inserted in roll reaches 180°F.
Nutrition Facts : Calories 514.5, Fat 31, SaturatedFat 10.2, Cholesterol 165.1, Sodium 1074.1, Carbohydrate 34.7, Fiber 8.4, Sugar 18.8, Protein 28
SPICY CABBAGE ROLLS - LOW CARB
Adding sausage to this recipe gives a boost in flavor. If you're doing a low carb diet, you'll appreciate the lack of any rice or bread in this recipe! I couldn't find what I was looking for, so came up with my own recipe. I hope you enjoy!
Provided by gracefire
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Core cabbage and place in boiling buttered water to soften; meanwhile, mix next 6 ingredients, along with 1/2 cup of the spaghetti sauce.
- Remove softened outside leaves from cabbage, and using a sharp knife, remove the stiff center ribs. (I usually remove several leaves at a time, then after those are rolled, I can remove several more.)
- Cut the cabbage leaf in half, and place a heaping tablespoon of meat mixture in to roll up, tucking in sides if need be.
- Place the roll in a large skillet that has a lid to fit, and continue production until all the meat mixture is used. *Leftover cabbage is great as is, or added to a soup, and the broth can be used as veggie stock.
- Sometimes a second, smaller pan is necessary to cook up the overflow of rolls.
- Cover cabbage rolls with the spaghetti sauce, and cook on medium, covered, for 30 minutes, or until meat is no longer pink.
- Sprinkle with shredded parmesan before serving.
- My only problem with this recipe is the sauce is SO good, I'm always tempted to get some bread to sop it up! So if you want to indulge, do. :).
Nutrition Facts : Calories 665.9, Fat 44.2, SaturatedFat 16.2, Cholesterol 203, Sodium 1498.5, Carbohydrate 27.7, Fiber 4.6, Sugar 19.3, Protein 39.4
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