THE Premier Low-Carb store .. .. AND Meeting Place

Sunday, September 22, 2013


I think you will agree that this recipe is delicious!  You won’t miss the rice at all, trust me on that!  They make great little snacks too.  My hubby loves these!  The birds are chirping and the skies are clouding over already, which means rain will be on its way shortly.  I need to go and get ready for the day, but was thinking of you all this morning and decided to post something interesting for you to look at.  I hope some of you try this recipe, because I know you will enjoy it.  Have a great day and a stupendous, productive week ahead!

By the way when we had our company from Canada visiting for a month in January, Dave said when I made these, "Jen, you've outdone yourself!"  High praise!  :)

Also find this recipe in volume 2 of Low-Carbing Among Friends (to order through Amazon) or if you love to have a coil-bound cookbook, click here to purchase.  What is so special about volume 2?  Well, I really think it has something extraordinary in it.  Jimmy Moore wrote a booklet that is an amazing resource.  The Title is "The State of Low-Carb:  Where We've Been, Where We Are And Where We're Headed."  This resource mentions and talks about all the people who were influential in the low-carb world, who are and who will be big players in the future.  There are awesome links with each person's name, so that you can do research for weeks and still not be satiated!  It is also a good book to put in the hands of skeptical friends and family, who need the low-carb lifestyle.

2 lbs lean ground beef or pork (0.9 kg)
1/2  cup Gluten-Free Bake Mix 2 (125 mL)
2 tbsp dehydrated chopped onion, (30 mL)
  OR 6 tbsp chopped fresh onion (90 mL)
2 eggs
11/2  tsp salt (7 mL)
1/2  tsp black pepper (2 mL)
1/4  tsp garlic powder (1 mL)
14 large cabbage leaves
Tomato-Chili Sauce:
14 oz can tomato sauce (284 mL)
3/4  cup water (175 mL)
51/2  fl oz can tomato paste (156 mL)
2 tbsp SPLENDA® Granular (30 mL)
1 tsp dried basil (5 mL)
1/2  tsp chili powder (2 mL)
1/4  tsp salt (1 mL)

In large bowl, combine ground beef, Gluten-Free Bake Mix, dehydrated onion, OR fresh onion, eggs, salt, pepper and garlic powder.

In large electric frying pan or large pot, with hot water, place 3 cabbage leaves at a time.  Cover and allow to soften at least one minute.  Remove to clean dinner plate.  On another clean dinner plate, place one large cabbage leaf.  Cut harder, stalky end off.  Form some of meat mixture into small roll to fit cabbage leaf, fold in sides and roll up to form bundles; secure with wooden toothpicks as necessary.  Place cabbage roll in 9 x 13-inch (23 x 33 cm) glass baking dish.  Repeat with remaining meat and cabbage leaves.

Tomato-Chili Sauce:  In blender combine tomato sauce, water, tomato paste, SPLENDA® Granular, basil, chili powder and salt.  Pour over cabbage rolls.  Cover with foil.

Bake in 375°F (190°C) oven 2 hours.  Remove foil, baste cabbage rolls with sauce and bake another 20 minutes.

Helpful Hints:  If you like spicy food, then add bit of hot sauce to the Tomato-Chili sauce if everyone in the family likes spicy food otherwise add hot sauce to your individual serving.  

Yield:  14 to 16 rolls
1 cabbage roll
204.7/179.1 calories
15.5/13.5 g protein
12.1/10.6 g fat

7.0/6.1 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!

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