Cassie’s Ruminations

Low Carb Stuffed Cabbage Rolls

This is a low carb take on my stuffed cabbage rolls. I replaced the rice with more zucchini and some finely chopped cauliflower, which worked surprisingly well. The filling was a little drier, but still quite good.

Low Carb Stuffed Cabbage Rolls
Serves 4

1 medium head of cabbage
1 lb ground beef (I used 15% fat)
1 egg
2 medium zucchini (about 1 lb), grated
½ tsp salt
½ tsp black pepper
½ cup finely chopped cauliflower
2 small (8 oz) cans tomato sauce
3 tbsp white wine vinegar
1 tbsp butter

Blanch or steam the cabbage for about 5 minutes to tenderize the leaves. Let cool and then separate 12 large leaves from the head of cabbage, being careful to keep them as intact as possible.

In a mixing bowl, add the beef, egg, zucchini, cauliflower, salt, and pepper, and mix together well.

In another small mixing bowl, stir together the tomato sauce and the vinegar.

Over medium heat, melt the butter in a saucepan or deep skillet large enough to hold all of the rolls in a single layer.

Spoon a heaping ¼ cup of the mixture into the center of a cabbage leaf and fold the leaf around the filling. Repeat with the remaining leaves until you have 8-12 rolls.

As you complete each roll, add it, seam side down, to the skillet. Pour the sauce over the whole thing and cover.

Turn the heat to medium and cook covered for about 30 minutes or until an instant read thermometer placed into the center of a roll reads 180 degrees F. Serve hot.