Ever since I was a little girl I have been a huge fan of stuffed cabbage! My mom used to make stuffed cabbage with ground beef and white rice in a tomato sauce which she would cook in an electric skillet, it was one of my favorite comfort food dishes.
My daughter and I are trying very hard to lose weight for good, by making healthy lifestyle decisions so the weight will stay off for good. I have been working updating our family classic recipes making them healthier and lower in refined carbohydrates. When it came to Stuffed Cabbage I elected to substitute ground turkey breast – you can use basic ground turkey, it does have more calories. I really like ground turkey breast, it can be dry if you use it in a burger because there is no fat, but in the slow braised stuffed cabbage it works terrific. Ground extra lean turkey breast can be as low as 120 calories per serving according to Turkey Nutrition.https://www.verywellfit.com/turkey-calories-and-nutrition-facts-3495667
The second substitution was I choose riced cauliflower over white rice. Cauliflower is so good for you! It is high in nutrition, high in fiber and water! It is an excellent source of Choline which is awesome for heart and liver health according to Healthline. https://www.healthline.com/nutrition/benefits-of-cauliflower#section5
My mom would reference all her recipes from Better Homes and Garden’s Cookbook. I still have the cookbook I adore it all the recipes work very well. However, my favorite recipe for Stuffed Cabbage is Martha Stewart’s Recipe. It is so delicious! If you have not tried it, here is the link https://www.marthastewart.com/315672/stuffed-cabbage. The best part of Martha’s recipe is the sauce which is made from tomato puree, cabbage broth and granny smith apple: it might sound strange but it is remarkable.
The first step is to core the head of cabbage, bring two quarts of water to a boil in a large stockpot, I add 1 teaspoon of salt to the water. Add the head of cabbage and cover and cook for 3 minutes.
When the cabbage is finished cooking, remove the head and reserve the liquid. When the cabbage is cool enough to handle remove the leaves and cut the tough stem off each leave. I use two leaves of cabbage for each roll, so you will need 12 leaves. The remainder of the cabbage head I slice thin to line the bottom of my casserole dish, I adore plenty of cabbage. I even throw some of the extra back into the reserved cabbage water to cook longer to intensify the flavor of the water which we will use in our sauce. The sauce is made by adding a can of tomato puree, two cups of reserved cabbage juice and one peeled, cored and sliced granny smith apple, cook them together for one hour ( I add teaspoon of my favorite bouillon).https://www.betterthanbouillon.com
The next stage is to cook the shallots and garlic in olive oil till tender 3-4 minutes add in the celery and green pepper, cook a minute longer, then stir in the cauliflower.
Let the onion mixture cool. Mix the ground turkey with the cauliflower mixture and season. Form into 6 large meatballs. Place each meatball in the center of a baggage leaf and wrap with the leaf to form into a roll, then wrap with one more leaf. Place the additional sliced cabbage in the bottom of a 13×9 baking dish. place the cabbage rolls on top of the sliced cabbage, then cover with tomato sauce. Wrap the dish with foil and place in a preheated 350 degree oven for 1 hour.
Combine the remaining sauce with sour cream and pour over cabbage rolls before serving. Enjoy!
If you have some cabbage rolls left over and you want to change things up a little, I add all my leftover cabbage and rolls to my pressure cooker with 2 cups of chicken stock, 1/2 onion, stalk celery. another apple and if I have it on hand more cauliflower. I pressure cooker for 15 minutes. This cabbage soup is so delicious and so good for you.
Low Carb Stuffed Cabbage Rolls
1 large green cabbage (about 2 pounds)
2 quarts water
2 teaspoons salt (divided)
1 granny smith apple, peeled, cored and chopped
4 cups of tomato puree
½ tablespoon Better Than Bouillon Chicken Flavor(optional)
1 tablespoon extra-virgin olive oil
1 large shallot minced
2 cloves garlic minced
2 tablespoons minced green pepper
2 stalks celery chopped fine
1 pound ground turkey breast
1/2 teaspoon freshly ground pepper
2 cups riced cauliflower
1 tablespoon fresh parsley chopped fine
½ cup sour cream, plus more for garnish.
Using a paring knife remove the core of the cabbage head.
Place two 2 quarts of water in a large stock pot and add 1 teaspoon of the salt and bring it to a boil.
Add the head of cabbage to the boiling water and cover and cook for 3 minutes.
Remove the head of cabbage and let it cool, reserving the cabbage water.
Gently tear off 12 of the outer leaves of cabbage and cut the thick stem out from each leave.
Slice the remaining cabbage very thin and place back in the cabbage water add in the chicken bouillon if using.
Add the tomato puree and apple to the cabbage water and let the mixture simmer for 1 hour.
While the sauce is cooking heat a large skillet over medium heat with olive oil, heat for 2 minutes.
Add the shallots and garlic and cook for 2 minutes careful not to brown.
Add in the pepper and celery and cook a few minutes longer.
Stir in the cauliflower rice than remove from the heat.
Let the cauliflower mixture cool a bit before adding to the ground turkey.
Mix the Ground turkey and cauliflower mixture adding the remaining salt and the pepper and chopped parsley.
Form into 6 large meatballs.
Place a meatball in the center of a cabbage leave, fold in the sides, the roll to close, wrap with another cabbage leaf to secure. Repeat with the remaining balls.
Preheat oven to 350 degrees.
Place the cabbage rolls in a 13 x 9 baking dish or a 5 qt Dutch oven.
Strain the tomato sauce and pour over cabbage rolls, reserve ½ cup of sauce to mix with the sour cream.
Wrap the casserole with foil.
Place in the oven and bake for one hour.
Combine the ½ cup of reserved sauce with the ½ cup of sour cream.
Serve each cabbage roll with some of the sour cream sauce poured over the top.