Balkan Stuffed Cabbage Rolls Recipe

Keto Stuffed Cabbage Rolls (GlutenFree & Low Carb …

WEBApr 15, 2020 · One of the most important steps when making these easy stuffed cabbage rolls is separating and preparing the cabbage leaves. …

1. Place a large soup pot over medium-high heat. Fill 2/3 with water, and stir in salt and vinegar.
2. Heat a large skillet over medium heat (or use the same pot you've cooked the cabbage in).
3. Wash and pat-dry the cauliflower with a paper towel, then remove all green leaves.
4. Into a large bowl, combine the meat and cauliflower rice.

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Low Carb Keto Cabbage Rolls (No Rice!) Wholesome …

WEBJan 3, 2020 · Each serving of low carb stuffed cabbage rolls has 10 grams net carbs (that’s for 2 of them). While this is on the higher side for …

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Bring a large pot of water to a boil. Add the head of cabbage into the boiling water, immersing fully. Boil for 5-8 minutes, just until the leaves are soft enough to bend. They will turn bright green and the outer leaves might come off, which is okay and you can fish them out.
3. Remove the cabbage from the boiling water. Set aside to cool. Leave the hot water in the pot for now, you might need it again later when peeling the cabbage leaves.
4. Meanwhile, stir fry the cauliflower rice for a few minutes according to the instructions here.

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Sarma: Best Traditional Balkan Stuffed Sour Cabbage …

WEBOct 20, 2017 · Choose from smoked beef, smoked ham, bacon, ham hock, and/or ribs. Roux ingredients for sarma: Tomato paste: any tomato …

1. In a larger bowl, combine all filling ingredients and mix with your hands until integrated. Set aside.
2. Separate cabbage leaves from the cabbage head one by one, and wash each in lukewarm water. (After the wash taste to see if they are too salty. If yes, wash again.)
3. Place cabbage leaves on a cutting board (one by one), and cut out the thick middle vein from each leaf. (Keep veins for later.) Proceed to cut each leaf in half. (If leaves are large, you may have to cut them in quarters.)
4. Place one cut leaf in your hand and put one tablespoon of the filling on in the middle of the upper end. Fold the longer end on left side of the filling toward the filling, and roll everything away from you, squeezing lightly as you roll. Once rolled, tuck the right side of the leaf in with your finger. (You’ll essentially end up with a tiny burrito-like roll.) Set aside.

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