Eating low carb can get pretty boring especially in the winter months when everyone wants to eat and hibernate. This recipe takes about 15 minutes to prep. Then you set it and walk away! When it’s time to eat you have a low carb recipe that makes 12 rolls. It’s warm, filling, and healthy!
Ingredients for Low Carb, Paleo Cabbage Rolls
- One head of cabbage. Try to find one with nice big leaves so it’s easier to roll.
- One pound of grass feed ground beef
- One pound of ground pork. I use another pound of beef instead
- 1/2 of a large onion – finely chopped
- 1 teaspoon of garlic powder. You can also use chopped garlic but you may need to use half as much.
- 1 and 1/2 cups of grated cauliflower
- 1/2 teaspoon of sea salt ( I use the pink one)
- 1 teaspoon of ground black pepper
- 16 ounce can of crushed tomatoes (Mieur Glenn is my favorite)
- 8 ounces of tomato sauce ( not pasta sauce)
- Spray olive oil
Directions for low carb cabbage rolls
1.) Grate your cauliflower. I use a mini food processor. If you don’t have one then you can use a cheese grater (the larger side). Save the 1 1/2 cups and place it to the side. Fit Tip Prep: Grate the whole cauliflower and use it for other paleo recipes later in the week.
2.) Chop the onion into small pieces so they cook through while in the crock pot.
3.) Boil water using a large pot. Once it’s boiling, remove the core from your cabbage and place it directly into the boiling water. Reduce the heat and allow the cabbage leaves to simmer. This allows the leaves to cook and get soft for the rolling process. As the cabbage boils peel the outer leaves off and remove them whole. Continue cooking and peeling the cabbage until you’ve removed all the leaves you will need to roll. This will take you 12 -15 minutes. You can leave the whole thing in the water to simmer for 15 minutes and then remove the leaves but the outer leaves could be a bit over cooked.
4.) Heat a medium pan. While on medium high, spray your pan with olive oil. Add the diced onions and cauliflower. Cook until the cauliflower is soft and the onions are translucent. Remove and set to the side .
5.) Next, add the onions and cauliflower to your meat and mix them by hand. Also add in the salt, pepper, and garlic.
6.) Rolling the cabbage leaves. With the stem at one end add 1 to 2 spoonfuls of the meat filling at the steam end. Roll the cabbage and fold the sides in (like a burrito). When you are done, place the rolled cabbage to the side.
Fitness Cooking Tip : Once you have rolled the cabbage up into tight little rolls, use your index finger to press (the end of the roll). This will tuck the excess cabbage and filling into the middle of the roll. This also allows them to stay tightly wrapped as they cook away in the crockpot.
7.) Mix the tomato sauce (not pasta sauce) and the crushed tomatoes together. Add half of this mix to the bottom of the crackpot. Then place the remainder of your cabbage rolls into the crockpot. Once that is complete, add the rest of the tomato mixture over the top of the rolls.
8.) Set the crockpot to low and allow to cook for 5 hours. If you decide to do this in the oven. Use a glass pirex dish. Follow the directions from above but set the oven to 350 degrees. Allow them to bake for an hour and a half. Covering them in the oven with a tented foil would be a good idea so they don’t get overly dry.
While this low carb recipe may seem like a lot of work, it goes by quickly. Crockpot meals are always wonderful in the winter and they keep the meat from drying out. If you love this recipe, share it with your paleo pals or your crockpot clan. No one should go with out wonderful healthy recipes!
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