Equipment
1 large bowl
1 large pot
1 knife
1 cutting board
1 saucepan for cooking the tomato sauce
1 Baking dish
Ingredients
For the low-carb tomato sauce
1 tablespoon olive oil or other vegetable oil
½ small yellow onion finely chopped (or white onion)
2 garlic cloves minced
14.5 ounce can of Organic diced tomatoes Do NOT drain!
15- ounce can of tomato sauce no sugar added
1 cup water
Salt and black pepper to taste
2 tablespoons sugar substitute such as granulated Swerve, Stevia, or Xylitol (or 1 tablespoon sugar if you are not on a keto diet)
1 tablespoon red wine vinegar or white wine vinegar TIP: You can save time using a good store-bought chunky tomato sauce instead of making this homemade low-carb tomato sauce. But be aware, store-bought ones have more carbs and added sugar.
For the stuffed cabbage rolls
1 pound ground beef 90% lean
1 cup cauliflower rice steamed (follow instructions in the package for microwave). TIP: Make sure to drain any excess water so your rolls won’t be watery.
½ small yellow onion finely chopped
2 garlic cloves minced
1 teaspoon table salt
½ teaspoon pepper
¼ cup fresh parsley leaves chopped divided use (or Italian seasoning, about 1 tablespoon total)
1 large egg at room temperature (it works like a binder)
1 head of cabbage
Cooking spray
Instructions
- To make the tomato sauce: Heat a large no-stick pot over medium heat, add the oil and cook the onion for 3-4 minutes or until softened, stirring now and then. Add the garlic and cook for 60 seconds. Stir in the crushed tomatoes, tomato sauce, water, salt, pepper, sugar substitute, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring once and a while. TIP: If you’re not on a keto diet, you can use a store-bought tomato sauce of your liking, cutting down the prep time.
- While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in boiling water (with a good pinch of salt and a teaspoon of vinegar) but leave some free space at the top so the boiling water won’t overflow. Cook for 3-5 minutes or until the cabbage leaves begin to soften and turn their color yellowish. Carefully remove the cabbage from the pan, let it cool enough to handle, and peel 12 large leaves off the cabbage. Reserve!
ADVERTISEMENT
