Stuffed Cabbage
This is another good low carb recipe. I’d always heard of Stuffed Cabbage and it always sounded good. Here it is…
1 lb spicy Italian sausage (or one of the vegetarian ones)
2 eggs
1 med onion, finely chopped
1 hd green cabbage
1 can diced tomatoes
¼ cup chopped fresh herbs of choice
4 clv garlic, finely minced
Cut the root end out of the cabbage and put it in a steamer. Steam until you can begin to remove softened leaves whole. You may need to remove a few leaves then steam the underneath ones so they can be removed.
In a bowl mix sausage, eggs and onion. Take a softened cabbage leaf and place ¼ cup of meat mixture on the center of one end. Begin to roll the cabbage leaf around the meat, folding in the sides until you have a little bundle resembling an egg roll. Place this into a casserole dish and continue until all the meat is used.
In a 4 cup measuring cup mix tomatoes, herbs and garlic. Pour mix over cabbage rolls and bake at 350 for one hour. Check the rolls for doneness with a meat thermometer. It should read 160.
Traditionally rice is added to the meat mixture. I have removed it for “carb” reasons, but you can add it back if you prefer. Add 1 cup of cooked rice per 1 lb of sausage.