Low Carb Stuffed Cabbage Recipes

Stuffed Keto Cabbage Rolls Recipe Low Carb Yum

WEBJan 20, 2021 · Instructions. Preheat the oven to 350 degrees. Boil the cabbage whole in a large pot on the stove with the lid on until the …

1. Preheat the oven to 350 degrees.
2. Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves.
3. Place the cabbage into cold water and let sit while you prepare the filling.
4. Add the ground beef, onion, chopped parsley, minced garlic, Italian seasoning, egg and salt and pepper to taste to a mixing bowl, and knead with your hands until completely combined.

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Riceless Keto Stuffed Cabbage Rolls (Comforting …

WEBOct 25, 2020 · Blanch the cabbage. In a small saucepan with boiling water, soak the cabbage for about 15 minutes. Cut out the center and …

1. Core the cabbage.
2. Bring a large pot of salted water to a rapid boil.
3. Add the cabbage and blanch it for 15 minutes, turning often or until leaves are softened.
4. Gently separate leaves.

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Tastiest LowCarb Keto Stuffed Cabbage Gluten Free …

WEBJul 10, 2021 · Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined. …

1. To begin, pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one and a half cups.
2. Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.
3. Meanwhile, bring a large pot of water to a boil. Rinse your cabbage and remove the core. Then cook the cabbage for 10 minutes until the leaves are easy to remove. Drain the cabbage in a colander. When the cabbage is cool enough to handle, carefully peel off cabbage leaves and cut off the thickest part of each leaf where the leaf was attached to the core. This will make it easier to roll.
4. Place each leaf on your cutting board with the flat stem side facing you and with the leaf curled up like a pocket. Pat dry with a paper towel. One by one, spoon your meat mixture (1/3 cup per roll) onto the end of a leaf. Roll the leaf up around the filling. Fold in the sides, tucking them in and continue rolling. Continue until you have all your cabbage rolls ready. You can use less meat for smaller leaves.

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