STUFFED CABBAGE, LOW CARB, LOW FAT, BIG FLAVOR
Ok, so how can something that's low carb AND low fat be so tasty? Trust me, this recipe is a keeper. I took the idea of using chopped cauliflower from Blane Jelus, (Blane's low carb kitchen) and applied it to my own stuffed cabbage recipe.
Provided by CHRISSYG
Categories Poultry
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300degrees Fahrenheit.
- Core head of cabbage with the tip of a very sharp knife.
- Place in pot of boiling water (enough to completely cover).
- As the leaves begin to soften, pull them off and return head to the water.
- Cut the large thick vein off the back of each leaf in a deep V pattern.
- Mix together the next ten ingredients.
- Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
- Place in glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
- In a large bowl, stir together crushed tomatoes, thyme both peppers, brown sugar substitute and water, (just enough to thin out).
- Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
- Bake at 300 about 1-1/2 hours (Until cabbage is quite soft).
Nutrition Facts : Calories 423, Fat 16.7, SaturatedFat 5.1, Cholesterol 140, Sodium 1190.1, Carbohydrate 33.7, Fiber 10.7, Sugar 18.9, Protein 38.7
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
PALEO STUFFED CABBAGE
I love stuffed cabbage (galumpkis) and wanted to share my version of paleo stuffed cabbage. I also love zucchini so I find a way to incorporate it in many meals. I made this for a dinner party and everyone was commenting on how delicious and light they were but nobody realized that rice was omitted and I used cauliflower and zucchini. I was hoping for leftovers but that was not the case!
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h35m
Yield 8
Number Of Ingredients 22
Steps:
- Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
- Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
- Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.
- Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
- Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbling, about 1 hour.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 35.7 g, Cholesterol 117.8 mg, Fat 20.4 g, Fiber 12.7 g, Protein 30 g, SaturatedFat 7 g, Sodium 2158.6 mg, Sugar 15.2 g
LOW CARB STUFFED CABBAGE CASSEROLE
This is a great casserole for anyone on a Low Carb diet. It has tons of flavor and you'll never miss the rice! When I can spare the extra carbs, I saute the cabbage in butter with about 1/4 cup chopped onion rather than boiling it. Or I add a little onion powder to the browned beef.
Provided by ColCadsMom
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Chop cabbage, and place in a dutch oven.
- Cover with water and boil 2o minutes or until tender.
- Brown ground beef and drain well.
- Mix cabbage and beef together.
- Place 1/3 of meat mixture in a 13x9x2 baking dish.
- Top with 1/3 can of tomatoes.
- Top with 1/3 cup of shredded cheese.
- Repeat layers 2 times, making 3 layers in all.
- Bake uncovered at 350 degrees for 1 hour.
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