Tuesday, 19 May 2015

Stuffed Cabbage Rolls


I have seen a few of these come across my Pinterest feed recently, and although I'm not the biggest cabbage fan, they looked quite cute, easy, and banting friendly (minus the rice).

I more or less went with this recipe from Low Carb Crock, only changing the fresh herbs for dried, the onion powder for what I had in the house, and I think their cooking time is a bit much.

I made mine in the slow cooker, as per the link, because that thing saves my life during the working week. I'm sure you can just as easily bake it in a low oven, and that there are many recipes out there that can guide you regarding times and temperatures.

As I said, I'm not a big cabbage fan, but I really enjoyed this. Hubby did too; however the kiddo steadfastly refused to eat the cabbage. Our rule is, you have to try at least one bite, but he was over tired tonight so I let it go this once. He loved the filling though.

Now the only thing I have left to do, is figure out what to do with all that left-over cabbage.

Low carb stuffed cabbage rolls

Ingredients

Wrappers
  • 1 large cabbage
Sauce
  • 1 tin chopped tomatoes
  • 2 tsp sweetener (e.g. xylitol)
  • 1 tsp balsamic vinegar
  • 1 tsp salt
Filling
  • 500g minced beef
  • 1 cup grated parmesan
  • 2 tsp minced garlic (about 2 cloves)
  • 1 tsp onion powder (I used Ina Paarman's Green Onion seasoning)
  • 1 tsp dried mixed herbs
  • 1/2 tsp white pepper

Method

  1. Steam or boil the cabbage for 5-10 minutes until the leaves are cooked enough to be soft and pliable but not mushy and grey
  2. Mix together all the sauce ingredients and spread enough over the bottom of the slow cooker pot to cover it in a thin layer
  3. Mix together all the filling ingredients until well combined (I prefer to do this with my hands)
  4. Carefully peel one leaf at a time off the cabbage, and roll a portion of the filling in it, tucking the ends in underneath to make a neat parcel. I got out about 8 parcels, which was perfect for the bottom of my slow cooker.
  5. Arrange the parcels in a single layer on top of the sauce in the slow cooker, then cover them with the remaining sauce
  6. Cook on low for 6-8 hours, or on high for 4-5


No comments:

Post a comment