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low carb cabbage rolls

Low Carb Cabbage rolls

An easy to make, diabetic friendly version of a traditional Cabbage rolls recipe.
Prep Time 2 hours
Cook Time 50 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 18 large cabbage leaves
  • 1 1/2 lb lean ground beef
  • 1 1/2 cup riced cauliflower
  • 1 medium onion, chopped finely
  • 1 4 oz can of mushroom pieces, drained
  • 1 tsp salt
  • 1.4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 15 oz can of tomato sauce
  • 1 tbsp Splenda sweetener
  • 1 tsp lemon juice
  • 2 tbsp water

Instructions
 

  • Preheat oven to 375°f.
  • Using a sharp knife, remove the core from the cabbage.
  • In a large pot, bring enough water to a boil.to completely cover the cabbage
  • Reduce heat to simmer and simmer for at least half an hour (make sure cabbage is not resting on the bottom of the pan, it should be floating)
  • While the cabbage is simmering, in a large skillet, brown the ground beef and chopped onion.
  • add the salt, pepper and garlic powder and mix thoroughly.
  • Stir in riced cauliflower and mushroom p[ieces and combine well.
  • Once the cabbage is cooked, remove the outer leaves with tongs and continue to simmer until you have removed enough leaves for the recipe.
  • Spray the baking dish with non stick cooking spray and line with 6 cabbage leaves.
  • On a flat surface place a cabbage leaf and fill with 2-3 tablespoons of the ground beef mixture.
  • Tightly roll the cabbage roll and place, seam side down into the lined baking dish.
  • Repeat for the rest of the cabbage rolls.
  • in a small mixing bowl combine tomato sauce, lemon juice, Splenda and water and mix well.
  • Spread the sauce over the cabbage rolls and cover with aluminum foil.
  • Bake at 375°in the oven for 50 minutes
Keyword low carb cabbage rolls, diabetic friendly cabbage rolls