LOW Carb: My Secret Recipe for Cabbage Rolls .... just for us WLS folks!

Ok I've been a slacker....  i know it and you know it....so i gotta make it up to the people I love.....here ya go...a recipe that I normally would not let go of....

I crave cabbage rolls from a little lebanese place back home called Jamil's......i have their original recipe (the Tulsa version), that uses rice and the stuff we're not supposed to have, so I wanted something that WLS folks could serve that is very tasty without the guilt of carbs....  I've fixed this a lot and even my friend Tyrone who owns Jamil's loves the taste...  hope you and your family enjoys it too....


My Secret Low Carb Cabbage Rolls:

 

 

1.5 pounds lean ground beef

2 eggs

1/4 cup cream

1 small shallot minced

3 Fresh leaves of basil (chop them up roughly)

1/2 teaspoon seasoning salt

1/4 teaspoon lemon zest
dash of ground black pepper

1/2 teaspoon Italian seasonings (marjoram, oregano, sage kinda spices)

 

 

6 large cabbage leaves (for the rolled shell)

2 cups shredded cabbage

1 box/can organic chicken stock

14-ounce can stewed tomatoes

2 ounces tomato paste

 

 

Combine the beef, eggs, basil leaves, cream, tomato paste, and seasonings well in a mixing bowl. 

 

 Divide the meat into 6 equal parts and form each into a small loaf shape.

 

 

 

 

 

 

Bring a medium-sized pot of chicken stock to a boil.

 

 

 

 

 

 

Turn it off and place the cabbage leaves into the pot for 5

minutes, until they are soft and pliable. (Do NOT overcook at this stage)

 

 

 

 

 Place the leaves on a large plate or cutting board.

 

 

 

 

Put a piece of  meat on a cabbage leaf and wrap it end over end, tucking the ends, as if it were a small burrito. Add the shredded cabbage if you want (it's optional)...

 

 

 

 

 

 

 

 

Drain the water from the stewed tomatoes and replace with the chicken stock (more flavor)

 

 

 

 

 

 

 

 

Place the rolls into an 8" square baking dish,(or larger) and pour the stewed tomatoes over the top.

 

 

 

 

 

 

 

 

Preheat oven at 400

  

 

 

 

Bake at 350_F for about 45-50 minutes

 

 

 

 

 

 

 

 I bet the cream in this recipe gives them a very rich taste. I'm going try adding it the next time I make them. One thing I've been doing since surgery is, except of using rice, I use cooked Quinoa. The Quinoa has the benefit of adding extra protein too.

Ok I think i am missing a step here or something when and what do you do with the shredded cabbage?

I almost forgot.....add the shredded cabbage to it before putting it in the oven if you want to add it!

Sorry i forgot that step!  Thanks for keeping me on my toes!
 

T.

T.

I understand I cook from memory and am very much a dash of this and a dash of that type cook and I know on special recipes you go about it automatically and forget to write when sharing sometimes. ( that is why I don't share recipes as I do it all by feel.)

I'm so glad you posted this.  My oldest son has been asking me to make cabbage rolls lately.  I'm definately going to try this one!

Bren

TY TY TY I have always wanted to try cabbage rolls me and hubby LOVE cabbage but he will NOT eat rice.  I am totally gonna try this. 
Thanks!
Denise

Now that's are T, Thanks, the recipe sounds great!

I am an extremely new cook... just started learning, but I made this recipe tonight and it rocked! My only problem was that I bought a cabbage and had a hard time getting big leaves off it without them ripping  apart. Any tips? Also, the leaves were a little dry by the time it was out. Either I undercooked it in the chicken stock or over cooked it in the oven...hmmm. Any thoughts? I will make this again - delicious and VERY filling!

I asked that same question to a friend Chef who owns a very popular Bistro.

He keeps his cabbages in the FREEZER..when he takes them out on the freezer, the leaves go limp and come off perfectly! *s* and that's nice and easy to roll the cabbage rolls *s*.

NancyB