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Low Carb Beef And Cauliflower Stuffed Cabbage
Core the cabbage and pull off the first layer of outer leaves. Place in a large pot with about 2 inches of boiling water. Let cabbage steam until the leaves pull off easily and are very pliable without being mushy, about 10-12 minutes. Remove from the water and let it cool. Process cauliflower in food processor until it is finely chopped, about the size of rice. Set aside. Cook the ground beef . . .
Prep Time: 00:20
Cook Time: 01:15
1 Head of cabbage
1/2 Head of cauliflower (2 cups), riced
1/2 pound ground beef
1/4 cup fresh parsley, chopped
1 Large egg
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 cup tomato sauce
1/4 cup sour cream
1 tablespoon swerve or equivalent sweetener
1/2 teaspoon salt
1Core the cabbage and pull off the first layer of outer leaves.
2Place in a large pot with about 2 inches of boiling water. Let cabbage steam until the leaves pull off easily and are very pliable without being mushy, about 10-12 minutes. Remove from the water and let it cool.
3Process cauliflower in food processor until it is finely chopped, about the size of rice. Set aside.
4Cook the ground beef with the onion in a frying pan over medium high heat.
5Drain well. Add salt and pepper.
6Mix the parsley, beef, and raw cauliflower in a medium sized bowl. Beat the egg and mix in well.
7Mix up the tomato sauce, water, sour cream and sweetener in a small bowl. Pour half of the tomato sauce into a standard 9 x 13 inch casserole dish.
8Lay a cabbage leaf flat on the counter. Slash the bottom vein if it doesn't seem pliable. Add 2 tablespoons of the meat mixture to the cabbage and roll up like a burrito. Add the cabbage roll to the casserole dish.
9Repeat until you've run out of filling. Cover the rolls in the remaining sauce.
10Bake at 350 degrees F for 1 hour, turning the cabbage rolls halfway through.
NUTRITIONAL INFO: Servings: 4 Calories 229 Total Fat 12g Protein 23g Carb 16g Fiber 7g Net Carbs 9g
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