Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 1 head green cabbage, core removed; 1 lb ground beef (85% lean); 2 cups riced cauliflower (fresh or frozen); 1 yellow onion, finely diced; 4 garlic cloves, minced; 1 large egg, beaten; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 2 cans crushed tomatoes; 2 tbsp tomato paste; 1 cup low-sodium beef broth (gluten-free); 2 tsp gluten-free Worcestershire sauce

Tender cabbage leaves wrapped around a savory ground beef and cauliflower rice filling, simmered and baked in a rich tomato sauce. A low-carb twist on a classic Eastern European comfort dish.

95 minMediumServes 4335 cal/serving

Eastern EuropeanDinnerStovetop and OvenLow CarbHigh ProteinGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

1 head green cabbage, core removed
1 lb ground beef (85% lean)
2 cups riced cauliflower (fresh or frozen)
1 yellow onion, finely diced
4 garlic cloves, minced
1 large egg, beaten
1 tsp sweet paprika
1 tsp salt
1/2 tsp black pepper, freshly ground
2 cans crushed tomatoes
2 tbsp tomato paste
1 cup low-sodium beef broth (gluten-free)
2 tsp gluten-free Worcestershire sauce

Instructions

1

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Carefully submerge 1 head core removed green cabbage and boil for 3-4 minutes until the outer leaves are pliable. Peel off 8-10 leaves and set aside.
2

In a large bowl, combine 1 lb ground beef (85% lean), 2 cups riced cauliflower (fresh or frozen), 1 finely diced yellow onion, 4 minced garlic cloves, 1 beaten large egg, 1 tsp sweet paprika, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until just combined.
3

In a medium bowl, stir together 2 cans crushed tomatoes, 2 tbsp tomato paste, 1 cup low-sodium beef broth (gluten-free), and 2 tsp gluten-free Worcestershire sauce. Season with a pinch of salt.
4

Lay a cabbage leaf flat. Place about 1/3 cup of the beef mixture near the base. Fold the sides over the filling, then roll up tightly. Repeat with remaining filling and leaves.
5

Spread half the tomato sauce in the bottom of a 9x13-inch baking dish. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top.
6

Cover tightly with foil and bake for 50-55 minutes until the beef filling reaches an internal temperature of 160°F (71°C). Uncover and bake 5 more minutes to caramelize the top. Let rest 5 minutes before serving.

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Questions

What oven temperature does Stuffed Cabbage Rolls need?

For Stuffed Cabbage Rolls, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 55 minutes, in step 6. The target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Why does Stuffed Cabbage Rolls say not to overmix?

Step 2 reads: "Mix until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for Worcestershire sauce in Stuffed Cabbage Rolls?

The entry for Stuffed Cabbage Rolls calls for 2 tsp gluten-free Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I use ground turkey instead of ground beef in Stuffed Cabbage Rolls?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Stuffed Cabbage Rolls uses 1 lb ground beef (85% lean).

Is Stuffed Cabbage Rolls gluten-free?

Yes. As written, nothing in the ingredient list for Stuffed Cabbage Rolls is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the beef broth and the Worcestershire sauce.

How much protein is in Stuffed Cabbage Rolls?

One serving (the recipe makes 4) has 20 g of protein in about 335 calories, alongside 20 g carbohydrate and 15 g fat, plus 3 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Can I freeze Stuffed Cabbage Rolls?

Yes. Refrigerate what is left of Stuffed Cabbage Rolls within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

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