KETO CABBAGE ROLLS
An easy dish with ground beef and a tangy tomato sauce wrapped in cabbage. These rolls are perfect for meal prep or a family dinner.
Provided by Lisa MarcAurele
Categories Main Course
Time 1h40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199 kcal, Carbohydrate 11 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 309 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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 CABBAGE ROLLS
Almost like Grandma used to make. This recipe has NO traditional starches. Is LOW carb and is full of flavor.
Provided by SEvans
Categories < 4 Hours
Time 3h
Yield 30 rolls
Number Of Ingredients 19
Steps:
- Heat a large pot of water and continue to boil - put your cabbage in and gently remove the leaves as they separate from the head - set them aside for rolling.
- Microwave your frozen vegetables - drain very well and set aside.
- In a large pan (i use a wok)heat oil.
- Cook onion on Medium High heat until opaque.
- add your meat and brown.
- at this point you are going to super infuse your meat with lots of flavor - you are going to add: Garlic Powder, oxo, steak sauce, Worcestershire, soy sauce and mix together well and continue cooking for a few minutes.
- Add your mushrooms and mixed vegetables and stir continuing to cook on a lowish heat.
- Add the cottage cheese and eggs - cook WELL - the eggs need to be completely cooked (about 10 minutes).
- Add cheese and mix well to bind the ingredients together.
- Set mixture aside and allow to cool.
- Pour a little of the spaghetti sauce in the bottom of your oven safe baking dish to coat the bottom.
- Place one big scoop of filling in the middle of the cabbage leaf near the spine - Roll gently folding the edges in as you go - place in the oven safe dish and continue with your creating until you are out of cabbage. If you have small leaves you can overlap two to make ONE MORE cabbage roll --.
- Evenly distribute the tomatoes over all of the cabbage rolls you have created.
- Evenly distribute the spaghetti sauce over all of the cabbage rolls you have created making sure they are all completely covered - you can use a little water at the end just to ensure they are covered.
- sprinkle with parmesan cheese.
- Bake in a 350°F oven for (1 hour if freezing) or 2 hours if serving.
- IF you are freezing some or all of your cabbage rolls - remove them from the oven - allow to cool - cover with Foil - and freeze. To reheat - cook at 350°F - for 1 hour - if still frozen for 1 1/2 hours.
Nutrition Facts : Calories 213.6, Fat 12.1, SaturatedFat 5, Cholesterol 58.8, Sodium 522.2, Carbohydrate 12.2, Fiber 2, Sugar 7.4, Protein 14.5
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
STUFFED CABBAGE ROLLS RECIPE BY TASTY
These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Provided by Kiano Moju
Categories Dinner
Time 2h
Yield 4 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams
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.
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
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