Low Carb Cabbage Rolls Recipes

LOW CARB CABBAGE ROLLS

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.

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.

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.

UNSTUFFED CABBAGE ROLLS

Steps:

• 1. In a large skillet, heat olive oil over medium heat.
• 2. Add ground beef and onion and cook, stirring until ground beef is no longer pink and onion is tender.
• 3. Add garlic and continue cooking for 1 minute.
• 4. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt.
• 5. Bring to a boil. Cover and simmer for 20 to 30 minutes or until the cabbage is tender.
• 6. 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.