Swaziland It’s 2017…finally! Let’s be honest, we were all pretty much fed up with 2016. What better way to get a fresh start to the new year than with these mouth watering, Low Carb Cabbage Rolls?!
I have made the decision to change my diet to high protein, low carb and to also cut out as much sugar as possible. This is mainly because my wedding is in six months (eeek!), but also because I just wasn’t feeling well. I was tired all of the time and had no energy to enjoy the things that make me very happy like being outside with my family, practicing yoga, and rock climbing.
This recipe is adapted from Ina Garten’s cabbage roll recipe which was not low carb. Of course, this transition means that I’m Pinteresting everything I can to learn tricks and tips.
For this recipe I learned that I can substitute almond meal or almond flour for breadcrumb in recipes that require some kind of binder. This revelation has changed my world!
It took me a good while to figure out what this change would mean for Cook With Haley. My hope for this blog has always been to share my experiences in life and my knowledge of tasty food with all of you, so I see this change as a great opportunity to share all that I learn through this transition. If you find this post interesting, do keep coming back to learn more tips and tricks!
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Low Carb Cabbage Rolls
Prep Time: 30 minutes
Cook Time: 60 minutes
- 3 tablespoons grapeseed or safflower oil
- 1 1/2 cups chopped onions
- 2 garlic cloves, minced
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup golden raisins
- 1 large head green cabbage, including outer leaves
- 1 pounds ground chuck, 90% lean
- 1 pound Italian Sausage, casings removed
- 3 large eggs, beaten
- 1/2 cup finely chopped yellow onions
- 2 tablespoons chia seeds
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 tablespoon whole fennel seeds
- 1 teaspoon dry ground thyme
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Prep the cabbage leaves:
- Bring a large pot of water to the boil. Using a paring knife cut out the entire core of the cabbage. Submerge the head of cabbage in the boiling water for about 2 minutes, then begin peeling off each leaf with tongs. Set the leaves aside to drain It should take about 10 minutes to remove all of the leaves if you’re working quickly and the water continues to boil.
Make the sauce:
- Bring the oil up to medium-low heat in a large saucepan or dutch oven. Add the onions and garlic, season with half of the salt and half of the pepper, and saute over medium-low until translucent, about 10 minutes.
- Add tomatoes, vinegar, brown sugar, raisins, remaining salt, and remaining pepper. Bring to the boil and reduce to simmer. Simmer, uncovered for 30 minutes, stirring occasionally. Set 1 Cup of the sauce aside to cool for the filling.
Make the filling:
- In a large bowl, combine ground chuck, Italian sausage, fennel seeds, eggs, onion, chia seeds, almond flour, grated parmesan, thyme, salt, pepper, and 1 cup of sauce. Mix vigorously with hands to combine.
Assembly and cooking:
- Preheat oven to 350 F.
- Place 1 cup of sauce in the bottom of a large dutch oven. Remove the hard rib from the base of each cabbage. I also cut large leaves in half along the rib to make smaller, party-sized rolls.
- Place 1 1/2 tablespoons of filing in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking sides as you roll.
- Place the rolls in an even layer on top of the sauce, seam side down. Add about 3/4 cup more sauce on top of the rolls and continue to add more rolls and sauce in alternating layers until all of the rolls are in the pot.
- Pour any remaining sauce over top of the rolls and cover with tight fitting lid. Bake for 1 hour or until internal temperature of the rolls reaches 145 F. Serve hot.