Stuffed Cabbage Low Carb Low Fat Big Flavor Recipes
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
THE BEST STUFFED ARTICHOKES
Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.
Provided by NicoleMcmom
Categories Artichoke Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
- Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
- Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
- Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
- Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg
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.
STUFFED CABBAGE
This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.
Provided by Barb
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 13h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
- Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
- Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g
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
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