Low Carb Stuffed Cabbage Rolls Recipes

KETO CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves.
• Place the cabbage into cold water and let sit while you prepare the filling.
• Add the ground beef, onion, chopped parsley, minced garlic, Italian seasoning, egg and salt and pepper to taste to a mixing bowl, and knead with your hands until completely combined.
• Place the tomato sauce, sweetener if preferred and garlic powder in the bottom of a 9x13 casserole dish and stir to combine well.
• Separate 8 of the larger outside leaves from the head of cabbage and cut a v shape in the bottom of each one to remove the toughest part of the stem.
• Place a bit of the filling into the center of each leaf, fold up the bottom, fold in the sides, and fold down the top of the leaf to form a meat filled pocket.
• Add the filled leaves open side down into the tomato sauce in the bottom of the baking dish.
• Chop up 2 cups of the remaining cooked cabbage and sprinkle it around the cabbage rolls in the baking dish.
• Cover the baking dish with aluminum foil and bake for 60 minutes.

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

LOW CARB STUFFED CABBAGE ROLLS

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.

LOW-CARB STUFFED CABBAGE HOTDISH

Steps:

• Preheat oven to 350.
• In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
• Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
• Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
• To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
• Simmer for 15 minutes.
• Place a small amount of meat mixture on each cabbage leaf.
• Fold leaf over to enclose meat and starting at the stem end, roll up.
• Place rolls, seam side down in a buttered baking dish.
• Cover with tomato mixture and bake, uncovered for 1 hour.
• Serve with sour cream.

STUFFED CABBAGE, LOW CARB, LOW FAT, BIG FLAVOR

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).