Anna’s Cabbage Rolls – No-rice recipe – and Homemade Stewed Tomato recipe

Cabbage Roll w/ Homemade Stewed Tomatoes

Cabbage Roll with
Homemade Stewed Tomatoes

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
  • oregano
  • basil
  • black pepper and salt
  1. Chop up the onion and mushrooms and fry them until tender in just a little olive oil. Set aside to cool
  2. 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.
  3. Add the cooled onions/mushrooms and mix well.

    Uncooked Rolled in Pan

  4. 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.
  5. Cover with 28 oz can of stewed tomatoes OR use my homemade stewed tomato recipe below (more flavorful)
  6. 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

Stewed Tomatoes Cooking

  • 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)


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