Ingredients for Stuffed Cabbage Low Carb Low Fat Big Flavor
- Green Cabbage
- Ground Turkey
- Onion
- Egg Beaters Egg Substitute
- Tomato Sauce
- Raw Cauliflower
- Dried Thyme
- Salt
- Black Pepper
- White Pepper
- Parmesan Cheese
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon brown sugar substitute (or to taste)
- 1 cup water
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How to Make Stuffed Cabbage Low Carb Low Fat Big Flavor
- Preheat oven to 300°F (150°C).
- Core a medium-sized head of cabbage (about 2 lbs) using a sharp knife.
- Place the whole cabbage in a large pot of boiling water. Cook for 5-7 minutes, until the outer leaves begin to soften.
- Remove the softened leaves one by one and set aside. Continue boiling the cabbage until you have enough leaves for your filling (approximately 12-15).
- Remove the thick, tough center vein from the back of each leaf by cutting a deep 'V' shape.
- In a large bowl, combine all filling ingredients (see below) and mix thoroughly.
- Place approximately 1/4 cup of meat mixture onto each cabbage leaf near the thick end.
- Roll up each leaf tightly, tucking in the sides before rolling away from you.
- Arrange the stuffed cabbage rolls, seam-side down, in a large (9x13 inch) glass baking dish.
- In a separate bowl, whisk together crushed tomatoes, thyme, both peppers, brown sugar substitute and water (see ingredient list for quantities).
- Pour the tomato mixture over the stuffed cabbage rolls.
- Cover the baking dish tightly with aluminum foil.
- Bake at 300°F (150°C) for 1.5-2 hours, or until the cabbage is tender and the filling is heated through. Check after 1.5 hours; if not cooked through, bake in 15 minute increments until done.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
75g
Fat
25g
Carbs
11g
