Best Low Carb Cabbage Rolls Recipes

ORIENTAL PORK AND SHRIMP STUFFED CABBAGE ROLLS--LOW CARB

Steps:

• Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
• Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
• Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
• Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
• Blot the leaves dry and reserve.
• To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
• Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
• Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
• Return the rolls to the large, lidded skillet.
• Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
• While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

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.

LOW CARB TURKEY CABBAGE ROLLS

Steps:

• 1. Put your cabbage in a large pot and boil the water until the cabbage leaves come off easily. I left mine quite a long time so it was soft down to the core.
• 2. Remove the core and remove all the leaves. Remove the outer part of the large rib from the outside of each leaf with a sharp knife. This will make the leaves easier to roll. Try not to cut through the leaf.
• 3. Prepare your chicken and apple sausage by putting it through the food processor until it resembles hamburger. Mix it with the ground turkey and then add the egg, onion and salt and pepper. Don't mix too long, this will make the meat tough. Spread about 1/4 of the jar of spaghetti sauce into the bottom of the dish you use to cook the rolls. Keep any left over cabbage to put on top of the sauce and under the rolls. I used a 9x13" rectangular ceramic dish. It was just right.
• 4. Lay one of the softened leaves on it's back (rib side down) and put a large spoonful of meat mixture at the end closest to you and then roll, fold the sides in and roll to the end to make a nice neat roll.
• 5. Place the rolls on top of the cabbage pieces in the casserole dish. Pour the rest of the spaghetti sauce on top of the rolls. Cover the rolls with a sheet of tin foil.
• 6. Bake at 35o'F for 45-50 minutes.
• 7. Enjoy!

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.

LOW CARB CABBAGE ROLLS

Steps:

• preheat oven to 350.
• core cabbage, and place in salted boiling water for 10 to 15 minutes drain and let cool slightly.
• in a bowl mix well all the filling ingredients.
• In a large baking pan bigger than 9x13 if possible, place cabbage leaves in single layer (use ones that are broken or to small ) this will act as a bed for the rolls).
• stuff the cabbage leaves with the filling and assemble the rolls.
• place the rolls on the cabbage layer.
• make the sauce by combining all ingridents in a bowl , try to brake up large pieces of tomato stir well then pour on top of cabbage rolls. place more cabbage leaves on top of the rolls.
• Cover tightly with heavy duty foil bake 2 1/2 to 3 hours.

SPICY CABBAGE ROLLS - LOW CARB

Steps:

• Core cabbage and place in boiling buttered water to soften; meanwhile, mix next 6 ingredients, along with 1/2 cup of the spaghetti sauce.
• Remove softened outside leaves from cabbage, and using a sharp knife, remove the stiff center ribs. (I usually remove several leaves at a time, then after those are rolled, I can remove several more.)
• Cut the cabbage leaf in half, and place a heaping tablespoon of meat mixture in to roll up, tucking in sides if need be.
• Place the roll in a large skillet that has a lid to fit, and continue production until all the meat mixture is used. *Leftover cabbage is great as is, or added to a soup, and the broth can be used as veggie stock.
• Sometimes a second, smaller pan is necessary to cook up the overflow of rolls.
• Cover cabbage rolls with the spaghetti sauce, and cook on medium, covered, for 30 minutes, or until meat is no longer pink.
• Sprinkle with shredded parmesan before serving.
• My only problem with this recipe is the sauce is SO good, I'm always tempted to get some bread to sop it up! So if you want to indulge, do. :).