Stuffed Cabbage Low Carb Low Fat Big Flavor Recipe

Name: Stuffed Cabbage Low Carb Low Fat Big Flavor
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: Serves 1 or more
Ingredients: 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

Craving comfort food without the guilt? This Low-Carb, Low-Fat Stuffed Cabbage recipe delivers HUGE flavor without sacrificing your healthy eating goals! Inspired by Blane Jelus' genius cauliflower swap (Blane's Low Carb Kitchen), this recipe transforms a classic into a lighter, healthier masterpiece. Get ready for tender cabbage leaves perfectly wrapped around a savory, satisfying filling. It's a game-changer!

Prep Time 45 mins

Cook Time 150 mins

Calories 423 kcal

Protein 77g

Rating 5.0 (2 Reviews)

Stuffed Cabbage Low Carb Low Fat Big Flavor

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Recipe adapted from Food.com. Standardized by Forktionary.

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.