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Friday, January 23, 2015

Low Carb Stuffed Cabbage Rolls


Cabbage Rolls
  • 1 large head green cabbage, about 2 to 2¼ pounds
  • 1 pound ground beef
  • 1 can green chilies
  • 1/2 tsp.crushed red peppers(dried kind) (optional)
  • 1/2 medium onion chopped
  • 1 garlic cloves, minced or 1/2 tsp. garlic powder
  • 1 teaspoons salt
  • 1 teaspoon black pepper or Mrs Dash
  • 1 cup sour cream
  • Hot sauce (optional)
Tomato Sauce
  • 2 tablespoons butter 
  • 1/2 clove garlic, finely chopped
  • 1/2 medium onion, chopped
  • 1 tsp. beef bouillon 
  • 1 15-ounce can tomato sauce 
  • 1 tablespoon vinegar
  • Salt and pepper to taste
DIRECTIONS
  1. Carefully separate the leaves from the cabbage head. Blanch 10 large leaves in boiling water for about 1 minute, or just softened. Immediately run blanched leaves under cold water. Drain and reserve.
  2. Chop some of the remaining leaves to make 1 cup of chopped cabbage and reserve.
  3. Saute the ground beef with reserved cut up cabbage ,onion, garlic, salt, green chilies, pepper,Mrs. Dash and peppers if desired . Place some filling the bottom of a cabbage leaf. Begin to roll it up, folding both sides over the filling, and finish rolling to enclose the filling, like an eggroll. Continue, filling and rolling all the cabbage leaves. Place them, seam side down, on a tray or baking sheet.
  4. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce. Place cabbage rolls, seam side down, on top of sauce. Top cabbage rolls with remaining sauce then cover the whole pan with tin foil. Bake for 2 hours in a preheated 350F oven.