- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 162.0
- Total Fat: 10.5 g
- Cholesterol: 39.5 mg
- Sodium: 361.4 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.2 g
- Protein: 10.0 g
Andrea's Low Carb Stuffed CabbageSubmitted by: LILMISTRESS
IntroductionRice Substitute Rice Substitute
1 large head cabbage (approximately 12 cups)
1/2 cup of Heinz 1 Carb Ketchup
2 pounds ground beef
2 cup parmesan cheese
2 cups raw cauliflower- diced
2 cups onion
1 large can pureed tomatoes
Salt & pepper to taste
Dice raw uncooked cauliflower until it resembles
rice (2 cups worth).
Mix ground beef and egg in large mixing bowl.
Add 2 cup grated Parmesan cheese, 2 cups
diced uncooked cauliflower, 2 cups Onion and
salt and pepper to taste.
Remove core of cabbage with tip of knife. Reduce
water in pot to medium. Carefully place head of
cabbage in boiling water and simmer 4-5
minutes until outer leaves are soft.
Remove cabbage from water and peel outer soft
leaves until you reach uncooked interior of
cabbage. Rinse cooked leaves under water to
stop them from cooking further before placing on
a plate and return the remaining uncooked
cabbage to pot.
Boil the remaining cabbage head for 4-5 minutes
more and repeat procedure above until all
cabbage leaves are cooked.
Stuff leaves with 1/4 cup to 1/2 cup meat mixture
by placing mixture in center of cabbage then
folding over bottom, sides and top of cabbage
leaf (Note: some leaves are smaller and will
require less meat mix). Place stuffed cabbage in
roasting pan. Season can tomatoes puree with
salt and pepper then pour over cabbage rolls.
Bake the dish covered in tin foil at 350 degrees
for 1 hour then uncovered for 1/2 hours until fully
NOTE: I stoled the recipe from "Blaines Low Carb
Kitchen" then switched up the ingredients with
what I had in the house.
If you want the orginial recipe, go to:
Number of Servings: 24
Recipe submitted by SparkPeople user LILMISTRESS.