I am looking for a good filling for cabbage rolls.  Most commercial cabbage rolls have too much rice in them and I'm looking for a meatier, tastier version.  I have a hard time digesting the cabbage, hence the 'SORT OF" in my title.  I don't know how to search the recipe board so if anyone has any advice, please let me know or if you could send me a good recipe, that would be excellent.

Here's a few I found, but have yet to make.  Hope one of them is to your liking!

Low Carb Cabbage Rolls Recipe #206488

Almost like Grandma used to make. This recipe has NO traditional starches. Is LOW carb and is full of flavor. by SEvans

3 hours | 1 hour prep

30 rolls

• 2 tablespoons extra-virgin olive oil
• 1 lb ground pork
• 1 lb ground beef
• 1 large head cabbage
• 1 medium onion, diced
• 3 teaspoons garlic powder
• 3 instant Oxo (packages instant beef)
• 1/2 cup mushroom
• 1 cup frozen mixed vegetables
• 2 tablespoons steak sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon soy sauce
• 500 g cottage cheese
• 3 eggs
• 1 1/2 cups strong cheddar cheese
• 1 1/2 cups mozzarella cheese
• 1 (796 ml) can diced tomatoes
• 2 (700 ml) jars spaghetti sauce
• grated parmesan cheese

1. Heat a large pot of water and continue to boil - put your cabbage in and gently remove the leaves as they separate from the head - set them aside for rolling.
2. Microwave your frozen vegetables - drain very well and set aside.
3. In a large pan (i use a wok)heat oil.
4. Cook onion on Medium High heat until opaque.
5. add your meat and brown.
6. at this point you are going to super infuse your meat with lots of flavor - you are going to add: Garlic Powder, oxo, steak sauce, Worcestershire, soy sauce and mix together well and continue cooking for a few minutes.
7. Add your mushrooms and mixed vegetables and stir continuing to cook on a lowish heat.
8. Add the cottage cheese and eggs - cook WELL - the eggs need to be completely cooked (about 10 minutes).
9. Add cheese and mix well to bind the ingredients together.
10. Set mixture aside and allow to cool.
11. Pour a little of the spaghetti sauce in the bottom of your oven safe baking dish to coat the bottom.
12. Place one big scoop of filling in the middle of the cabbage leaf near the spine - Roll gently folding the edges in as you go - place in the oven safe dish and continue with your creating until you are out of cabbage. If you have small leaves you can overlap two to make ONE MORE cabbage roll --.
13. Evenly distribute the tomatoes over all of the cabbage rolls you have created.
14. Evenly distribute the spaghetti sauce over all of the cabbage rolls you have created making sure they are all completely covered - you can use a little water at the end just to ensure they are covered.
15. sprinkle with parmesan cheese.
16. Bake in a 350°F oven for (1 hour if freezing) or 2 hours if serving.
17. IF you are freezing some or all of your cabbage rolls - remove them from the oven - allow to cool - cover with Foil - and freeze. To reheat - cook at 350°F - for 1 hour - if still frozen for 1 1/2 hours.

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LOW CARB CABBAGE ROLLS = from the internet
1 lb ground beef
1/2 c. tomato sauce
1/4 c. water
1 packet splenda
1/2 head of cabbage, chopped
2 tbsp oil
salt, pepper and garlic to taste


Cook ground beef with seasonings and transfer to casserole dish. pile cabbage on top of gr. beef. Combine tomato sauce, water, oil and splenda and pour over top of cabbage. Cover and bake at 300 for 2+ hours.

I know it's a long baking time, but it allows the cabbage to get really soft and the water to evaporate and tomato to blend with the meat. Gives the meat a nice 'roasted' flavour, too.

Very tomato-y, sweet and meaty.

Nicole

ps--could try it with cauli-flied rice for stuffing cabbage leaves, or serve with a side of mock potatoes, or salad.

Counts:

Cals--1558
carbs: 17g (25-8g fiber) 4%
protein: 115g 30%
fat: 110g 65%

This is the whole recipe. I usually get 4 big servings (4.25 ECC per serving)

Cabbage Rolls
Recipe By :SweetWillie
Categories:Beef/Pork

10 large cabbage leaves
1 pound ground beef
1/4 cup flax meal
1/2 cup crushed pork rinds
1 large can chopped tomatoes -- drained well
1 small onion -- chopped fine
1 teaspoon salt

Cook cabbage leaves for two mintutes in just enough water to cover. Drain
off water. Mix remaining ingredient together. Place 1/10th of mixture in cabbage
leaf and roll up. Wrap rolls in foil and bake at 300 degrees for 40 minutes.

 

1533 Calories (kcal); 122g Total Fat; (71% calories from fat); 81g Protein; 28g Carbohydrate; 386mg Cholesterol; 2496mg Sodium

 

NOTES : Counts for flax meal not included in totals.

I'm actually having crockpot gulumpki's tongiht :-)
I sometimes have a hard time with cabbage too - until I discovered shredded cabbage. I use the shredded coleslaw mix with cabbage and carrots (there aren't many carrots, so no big deal.) I fry up the burger (2:1 - I use both turkey and hamburger) with seasonings (garlic powder and salt, onion salt, italian seasoning.) I put that in the crockpot. Then I brown up some diced pork salt (this makes the dish a little bit more on the high fat end, but the taste is so much better.) I use the grease from the pork salt and pour it over the hamburger - give it a mix. The add the shredded cabbage and a jar of sauce - cook on low (I actually use the "Keep Warm" feature on mine) for a few hours. It's got all the components of gulumpki's without the rice.

Good luck.

sounds yummy...

I watch Blaines low carb on Fit TV and he made it with cauliflower instead of rice just chopped up to the same consistancy. Hope that helps he has some really good recipes.