Low-Carb Stuffed Cabbage Hotdish
photo by SharonChen
- Ready In:
- 1hr 40mins
- 1 large head of cabbage, cored
- 1 tablespoon butter
- 2 medium onions, chopped
- 3⁄4 lb lean beef, ground
- 1⁄4 lb pork sausage, ground
- 1 cup white rice or 1 cup brown rice, cooked
- 1⁄2 teaspoon allspice
- 1 (28 ounce) can tomatoes
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1 teaspoon thyme
- to taste sour cream
- Preheat oven to 350.
- In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
- Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
- Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
- To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
- Simmer for 15 minutes.
- Place a small amount of meat mixture on each cabbage leaf.
- Fold leaf over to enclose meat and starting at the stem end, roll up.
- Place rolls, seam side down in a buttered baking dish.
- Cover with tomato mixture and bake, uncovered for 1 hour.
- Serve with sour cream.
Questions & Replies
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The recipe is great as a starter and it was easy to put together and thank you so much for sharing, I had no idea where to start :) I used fresh homegrown tomatoes, homegrown onions and added 4 Serrano peppers (we like it spicy) and 4 chopped cloves of garlic, turmeric, Italian seasoning, ground pepper. Also I added about 3/4 cup of uncooked rice to the meat mixture - baked for 45 minutes until nice and bubbly then put parmesan cheese on top - turned the oven off and let it sit for about 15 minutes - it was delicious and I appreciate you sharing!
My family loved this, and it was our first experience with stuffed cabbage rolls. Of course, I adapted the tomato portion of the sauce recipe to what I had, using a 23-oz. can of crushed tomatoes, and half a 4-oz. tube of SUN-DRIED tomato paste. The sauce was very flavorful, and yes, the filling itself, less so, but with some sauce in each bite, it didn't matter. Thank you!<br/>P.S. When the hour of baking time had passed, I turned the oven off, busy with fresh green bean preparation, then ran out the door to pick the kids up. Result? An extra hour in a cooling-down oven, with no bad consequences. And I didn't have to reheat it when we were ready for dinner!
I read other home cooks' reviews and decided to add cumin, oregano and salt in the filling. As for the sauce, I used Italian stewed tomatoes instead of diced tomatoes. Added 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce and fresh thyme. The flavor was pretty good. However, this recipe takes time and effort. I wouldn't say that the result was all worth it.
This is a really great version of a classic comfort food. I substituted about three cloves minced fresh garlicfor the garlic powder, and added a little salt and fresh black papper to the meat mixture and a few red pepper flakes to the sauce. Just an FYI; it made up just enough for a 9 x 13 baking dish. Thanks CoolMonday!