Low Carb Stuffed Cabbage Casserole Food

EASY LAZY CABBAGE ROLL CASSEROLE RECIPE - LOW CARB

Steps:

• Heat the oil in a large saute pan over medium heat. Add the minced garlic and cook for up to a minute, until fragrant.
• Increase heat to medium-high. Add the ground beef. Season with sea salt and black pepper. Cook, breaking apart with a spatula, until browned, about 10 minutes. Drain if needed.
• Meanwhile, preheat the oven to 350 degrees F (177 degrees C).
• In a 9x13 in (23x33 cm) glass baking dish, stir together the rice cauliflower, chopped cabbage, and Italian seasoning.
• When the ground beef is cooked through, stir that in. Stir in marinara sauce.
• Bake for about 30 minutes, until the cabbage is crisp-tender.
• Top with shredded mozzarella, if using. (If not, just continue baking without it.) Continue baking for about 15 minutes, until the cheese is golden brown and the cabbage is completely cooked through.

LOW CARB STUFFED CABBAGE CASSEROLE

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.

LOW CARB CHEESY CABBAGE CASSEROLE

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease. Add the diced onion and sauté 3-5 minutes. Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well. Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally. Top with cheese!

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).

UNSTUFFED CABBAGE CASSEROLE

Steps:

• In a large skillet or wok put oil, ground beef, onion and bell pepper. Cook at medium heat until meat is no longer pink. Add garlic and cook 1 more minute.
• Pour in can of diced tomatoes, and all seasonings. Stir.
• Cover top with chopped cabbage, leave a bit of room so lid can fit on top of pot.
• Pour 1/4 c of beef broth on top of cabbage. Put lid on and cook over medium heat for 15-20 minutes until cabbage is as tender as you'd like it to be. (if adding 1 cup cooked rice add that in and fold in now)
• Sprinkle cheese on top and heat just long enough for it to melt, then serve.
• Alternatively you can set oven to 400 degrees, layer top with cheese and bake (in an oven safe cast iron pan or baking dish) until it is melted and golden brown.