These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They’re easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.
Ingredients:
For the Filling:
8-10 cabbage leaves
1 lb of lean ground beef
1 tsp of salt
1 1/2 tsp of pepper
1/2 medium onion, finely chopped
1 cup of rice
1/2 cup of milk
2 cloves of garlic crushed
1 beaten egg
cheese of your choice for toppings
For the Sauce:
1 8 oz can of tomato sauce
1 tbsp of brown sugar
2 tbsp of ketchup
1 tsp of Worcestershire sauce
1/2 tsp of lemon juice
Cooking Instructions:
1. Boil a large pot of salted water.
2. In a mixing bowl, beat the egg and milk. Combine the ground beef, salt, pepper, garlic, onion, and rice.
3. In a separate mixing bowl, combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice. Mix until it’s well combined.
4. Cutting deeply at a 45 degree angle, remove the core of the cabbage. Place it in the boiling water and allow it to boil for 5 minutes. Using tongs, remove 8 – 10 leaves. Allow the leaves to cool completely.
5. Lay out a cabbage leaf and scoop about 4 tbsp (1/4 cup) of the mixture in. Roll it up.
6. Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage rolls in, side by side, and cover them with the remaining sauce. Place a lid, or a piece of aluminum foil, on the dish. Place it in a 350 degree F preheated oven for 1 hour.
7. Remove from oven and grate your favorite cheese on top. Serve, and enjoy your cabbage rolls!
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