Cabbage Rolls without the Carbs
Tangy, tender cabbage rolls - just like the galumpkis mom used to make only low carb. These are going to become a permanent part of your menu.
head of cabbage
about 1 pound
of ground beef
of raw cauliflower
salt and pepper
Pinch of ground cloves
Stevia or xylitol to taste
Core the cabbage and pull off the first layer of outer leaves.
Place in a large pot with about 2 inches of boiling water.
Let cabbage steam until the leaves pull off easily and are very pliable without being mushy..
Process cauliflower in food processor until it is finely chopped, about the size of rice.
Cook the ground beef with the onion.
Add salt and pepper to tast.
Mix the parsley, beef, and raw cauliflower in a bowl.
Beat the egg and mix in well. This will help the filling stick together.
Lay a cabbage leaf flat on the counter.
Slash the bottom vein if it doesn't seem pliable.
Add a tablespoon of the meat mixture to the cabbage and roll up.
Repeat with all of the cabbage leaves that are big enough.
Whisk the tomato, cloves, sweetener, and sour cream together until smooth.
Add a little water to thin it down if needed.
Add about 1/4 cup to the bottom of a slow cooker.
Lay the rolls in the slow cooker.
Cover with the remaining sauce.
Cook on low for 6 hours or cover or cook in the oven at 350F for an hour.
9.4 carbs / 5.9 net carbs per serving
Find more great low carb recipes at Lowcarb-ology.com