Welcome to February! For my Polish background, that means that it is time for FAT TUESDAY! There are many things that we like to enjoy around this time of year, and most of them are a big “no-no”. My goal is to take some traditional meals and still enjoy them without undoing my whole day. Here is my twist on the family’s cabbage rolls.
Prep Time: 20-30 Minutes Cook Time: 1hr 15min Servings: 12
Ingredients
• 12 cabbage leaves
• 1 cup of cooked cauliflower rice
• 1 egg (beaten)
• ¼ cup heavy whipping cream
• ¼ cup diced onion
• 1.5 pounds ground beef
• Salt to taste
• Black pepper to taste
• 4 cloves of garlic
• 1 Tablespoon garlic salt
• 1 Tablespoon onion powder
For the Sauce
• 1 15oz can of tomato sauce
• 3 Tablespoons brown sugar alternative (see notes)
• 2 Tablespoons lemon juice
• 3 Tablespoons of Worcestershire sauce (see notes)
Instructions
- Preheat oven to 375.
- Bring a large pot of water to a boil. Boil cabbage leaves for 3 minutes; drain.
- In a large bowl, combine rice, egg, milk, onion, ground beef, salt, and pepper.
- Place about 1/3 cup of meat mixture in the center of each cabbage leaf, and roll up tucking in the ends.
- Place cabbage rolls in a large baking pan.
- Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover with aluminum foil.
- Bake at 350 for 75 minutes.
Notes:
Using a brown sugar alternative, such as Swerve or Truvia, has many benefits. These options have ZERO calories, ZERO net carbs, non-GMO, and non-glycemic (this means it does not raise your blood sugar levels!)
The recipe, and macros, are built using a regular Worcestershire. There are healthier options if you are willing to make them. If you are interested, please see the recipe here
-Laurie Anne