Here we go again with the lower-carb version of a “real” recipe. My mom always made cabbage rolls every fall because we had a humongous garden and always had giant cabbages. (Alaskans grow the biggest!) So we had a lot of cabbage, and carrots and potatoes and turnips. Still don’t like turnips. We used to eat them like apples because we had so many one year. ugh
I digress. *grin
Because I try not to eat rice much, I came up with a non-rice version of cabbage rolls. Its more of mini Italian meatloaves rolled in cabbage leaves and covered in homemade stewed tomatoes. I find them a little time consuming, so I only make them about once a year, but I love them, and so does the family.
- 1 head cabbage
- 1.5 lb lean or extra-lean ground beef
- 2 eggs
- 1 large onion
- 8 big white mushrooms
- garlic powder
- onion powder
- black pepper and salt
- Chop up the onion and mushrooms and fry them until tender in just a little olive oil. Set aside to cool
- In a mixing bowl, throw in all the seasoning and eggs into the meat and mix with hands. All seasoning is to taste. I use lots of everything.
- Add the cooled onions/mushrooms and mix well.
- Cut off the bottom 1/4 of a head of cabbage. Boil a big pot of water. Put in the whole head of cabbage. As it boils, the outer leaves will get loose. I use a pair of tongs and peel them off one by one and set aside to cool slightly until they can be handled. Using a 1/3 cup measuring cup, scoop the meat mixture into one of the leaves and roll it up like a burrito, tucking in the sides. Lay seam-side down in 9″x 13″x 2″ baking pan that has been sprayed with cooking spray.
- Cover with 28 oz can of stewed tomatoes OR use my homemade stewed tomato recipe below (more flavorful)
- Cover with foil and bake 1.5 hrs. Remove cover and sprinkle with shredded cheese and put back in oven until melted. Serve immediately.
Homemade Stewed Tomatoes
- 1 – 28 oz can diced tomatoes (I use no salt added) or 3 large tomatoes, diced
- a couple stalks celery, diced
- 1/2 white cooking onion, diced
- 1 green pepper, diced
- Garlic powder
- dash white vinegar
- 2 Tblsp sugar (Splenda)
- 1/2 tsp salt
Simmer covered in a pot until all veggies are tender. Take off lid and let most of the moisture boil away.
Add 1/2 of 1 can/jar ready to serve pasta sauce. (optional – makes it more saucy)