LOW-CARB STUFFED CABBAGE HOTDISH
Make and share this Low-Carb Stuffed Cabbage Hotdish recipe from Food.com.
Provided by Quick n Easy Recipes
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 415.2, Fat 14.3, SaturatedFat 5.9, Cholesterol 58.4, Sodium 1044.1, Carbohydrate 53.6, Fiber 10.1, Sugar 16.8, Protein 21.9
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
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, 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
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- Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.
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- Heat a large frying pan over medium-high heat. Add ground beef and cook until it is well browned. Remove the ground beef from the heat and drain the grease. Return the ground beef to the heat and add chopped onion and garlic and cook until the onion is translucent and starting to brown, about 5 minutes. Add the paprika, salt and pepper and cook about 2 minutes more. Pour in the can of diced tomatoes including the juice, tomato sauce, chicken broth and the uncooked rice. Bring to a boil then reduce the heat to medium-low. Cover the skillet and let the mixture simmer for about 15 minutes.
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