Why You’ll Love This Low Carb Cabbage Rolls Recipe
When I first tried this Low Carb Cabbage Rolls recipe, I was immediately captivated by how savory and satisfying they are. The combination of ground meats and rich cheeses creates a hearty filling that wraps perfectly in tender cabbage leaves.
I love how this dish feels indulgent without the carbs, making it a guilt-free option for any weeknight dinner. Plus, it’s versatile! You can easily customize the filling to suit your taste.
The aroma wafting through my kitchen while they bake is simply irresistible. Trust me, once you try it, you’ll understand why this recipe has a special place in my heart.
Ingredients of Low Carb Cabbage Rolls
Making Low Carb Cabbage Rolls can be a fun culinary adventure, especially when you gather all the ingredients. The best part? You probably have most of these items in your pantry or fridge already. This dish is a great way to sneak in some veggies while still enjoying a hearty meal that feels comforting and satisfying.
Whether you’re cooking for yourself or a crowd, these cabbage rolls are bound to impress. So, let’s get into the nitty-gritty of what you’ll need to whip up this delicious dish.
Here’s what you’ll need for those savory Low Carb Cabbage 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 packages instant Oxo beef broth
- 1/2 cup mushrooms, chopped
- 1 cup frozen mixed vegetables (like peas and carrots)
- 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, shredded
- 1 1/2 cups mozzarella cheese, shredded
- 1 (796 ml) can diced tomatoes
- 2 (700 ml) jars spaghetti sauce
- Grated Parmesan cheese, for topping
Now, let’s talk about some considerations for these ingredients. If you’re not a fan of ground pork, you can easily swap it out for turkey or chicken to lighten things up even more.
And if you’re looking for a vegetarian version, just skip the meats and load up on more veggies and beans for protein. Also, feel free to experiment with the types of cheese you use; a good pepper jack could add a nice kick, or go with a classic mozzarella and cheddar blend for that gooey texture.
Just remember, the key to a great filling is to balance flavors, so don’t shy away from tasting as you go. Cooking should be fun, right?
How to Make Low Carb Cabbage Rolls
Alright, let’s jump into making these scrumptious Low Carb Cabbage Rolls. First things first, grab that large head of cabbage and heat up a big pot of water. You want it bubbling away, like it’s trying to impress someone. Once the water is boiling, gently place the cabbage in there. This part is a bit like a magic show—watch as the leaves start to separate. Carefully remove them as they become pliable and set them aside. You’ll need about 12 to 15 leaves, depending on how generous your scoops of filling end up being.
While the cabbage is doing its thing, let’s get to the filling. In a large pan—like a trusty wok—I like to use 2 tablespoons of extra virgin olive oil and heat it up. Toss in 1 medium diced onion and let it cook on medium-high until it’s nice and opaque.
Then, it’s time for the star of our show: the meat. Add in 1 pound of ground pork and 1 pound of ground beef. Brown that mixture until it’s cooked through; you want it to be well done, not like the awkward steak your uncle made last summer.
Now, sprinkle in 3 teaspoons of garlic powder, 3 packages of instant Oxo beef broth, 2 tablespoons steak sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon soy sauce. Stir it all together and let those flavors mingle for a few minutes. Add in 1/2 cup of chopped mushrooms and 1 cup of microwaved frozen mixed veggies (after draining them well, of course).
Oh, and don’t forget to add in 500 grams of cottage cheese and 3 eggs—cook this mixture for about 10 minutes until the eggs are fully cooked. Once it’s all combined, throw in 1 1/2 cups each of shredded strong cheddar and mozzarella cheese. Mix it well, let it cool a bit, and get ready for the fun part.
Now, let’s start assembling. Pour a little of your spaghetti sauce into the bottom of an oven-safe baking dish to create a cozy bed for our rolls. Take a cabbage leaf, place a generous scoop of your filling near the spine, and roll it up like a burrito, tucking in the sides as you go.
Place each roll seam-side down in the dish. If you have some smaller leaves, don’t be shy—overlap them to make one bigger roll. Once you’ve filled the dish with those beauties, pour the remaining diced tomatoes and spaghetti sauce over the top, making sure they’re all covered. Sprinkle with grated Parmesan cheese for that extra touch of yum.
Finally, pop your dish into a preheated oven at 350°F. If you’re planning on freezing some, bake for an hour; if you’re serving immediately, let them bake for about two hours. The aroma wafting through your kitchen will make you feel like a rockstar chef before you even take a bite.
And if you decide to freeze them, just cool them down, cover with foil, and stash them away. Reheating is easy—just remember, if they’re frozen, give them an hour and a half to come back to life in that warm oven. Enjoy your tasty creation; you’ve earned it!
Low Carb Cabbage Rolls Substitutions & Variations
Whether you’re looking to cater to dietary preferences or just want to mix things up, there are plenty of substitutions and variations for these Low Carb Cabbage Rolls.
For a different protein, try ground turkey or chicken instead of beef and pork. You can also switch up the cheeses—go for feta or goat cheese for a tangy twist.
If you’re avoiding dairy, use a nut-based cheese or skip it altogether. For a veggie-packed option, add spinach or zucchini to the filling.
Finally, try different sauces like marinara or even a spicy salsa for a unique flavor profile!
Additional Tips & Notes
To guarantee your Low Carb Cabbage Rolls turn out perfectly, it’s essential to pay attention to a few key details.
Make sure to cook the cabbage leaves just enough so they’re pliable, but not too soft. When mixing your filling, let it cool slightly before adding the eggs to prevent scrambling.
I recommend using a mix of cheeses for added flavor; don’t skip the sharp cheddar! For extra moisture, cover the rolls with foil during the first part of baking.
Finally, if you freeze some, label them with the date to keep track of freshness. Enjoy your delicious creation!