Are you looking for something low carb? We highly suggest cabbage rolls and even though there are a lot of different versions these are low carb, delicious and easy to make.
Enjoy them with some sour cream. They’re really an entire meal, but if you want to fix a side dish we suggest a salad. You can also mix this up by serving the cooked filling (just sauté it all in pan) with raw cabbage leaves to wrap the fillings right at the table, or you can cook it and serve hot like we’ve made them.
** Many times we go through the refrigerator and use whatever vegetables we have on hand**
2 lbs Ground Meat (pork, turkey, chicken, beef, or tofu)
1/2 Cup Onion, chopped
2 Cloves Garlic, minced
2 Large Eggs, lightly beaten
3 TBS, Sugar Free Chili Sauce
1/2 TSP Sea Salt
1/4 TSP Black Cracked Pepper
1/4 Cup Oats
handful of mushrooms
2 TBS Coconut Oil
1/2 Cup Red Onion, Chopped
1 Clove Garlic, minced
1 28 oz Box Pomi Peeled Tomatoes
1 Cup Pomi Tomato Sauce
2 Carrots Shredded
Cook the sauce first, sauté the onion, carrots and garlic in the coconut oil. Cook until the onions are caramelized adding more oil if the pan gets dry. Add in the Pomi tomatoes and tomato sauce, stir and cover pot. Simmer gently for about 45 minutes on low.
Once sauce is simmering, in a large skillet prepare the filling. Put all ingredients into a large bowl and mix well. It’s like making meatloaf, so you’ll need to put your hand in there and get dirty. Set aside the filling.
Prepare the cabbage. Remove the cabbage core and place entire head of cabbage into a pot of boiling water for 10 minutes. Plunge into ice water. Remove the leaves that are softened carefully setting aside, repeated boiling process until all the leaves are captured. Cut out the large stiff veins of the cabbage. Set prepared leaves in a strainer while waiting to prepare wraps.
Now, with the cabbage leaves separated simply put some filling in each and roll up. Forming wraps or rolls as you go, placing seam side down in a buttered glass baking dish. Pour sauce over all, cover pan with foil, bake in a 350 degree oven for about 45 minutes.
You can also make a cold version with deli meat and coleslaw.