Best Low Carb Turkey Cabbage Rolls Recipes

KETO CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees.
• Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves.
• Place the cabbage into cold water and let sit while you prepare the filling.
• Add the ground beef, onion, chopped parsley, minced garlic, Italian seasoning, egg and salt and pepper to taste to a mixing bowl, and knead with your hands until completely combined.
• Place the tomato sauce, sweetener if preferred and garlic powder in the bottom of a 9x13 casserole dish and stir to combine well.
• Separate 8 of the larger outside leaves from the head of cabbage and cut a v shape in the bottom of each one to remove the toughest part of the stem.
• Place a bit of the filling into the center of each leaf, fold up the bottom, fold in the sides, and fold down the top of the leaf to form a meat filled pocket.
• Add the filled leaves open side down into the tomato sauce in the bottom of the baking dish.
• Chop up 2 cups of the remaining cooked cabbage and sprinkle it around the cabbage rolls in the baking dish.
• Cover the baking dish with aluminum foil and bake for 60 minutes.

LOW CARB TURKEY CABBAGE ROLLS

Steps:

• 1. Put your cabbage in a large pot and boil the water until the cabbage leaves come off easily. I left mine quite a long time so it was soft down to the core.
• 2. Remove the core and remove all the leaves. Remove the outer part of the large rib from the outside of each leaf with a sharp knife. This will make the leaves easier to roll. Try not to cut through the leaf.
• 3. Prepare your chicken and apple sausage by putting it through the food processor until it resembles hamburger. Mix it with the ground turkey and then add the egg, onion and salt and pepper. Don't mix too long, this will make the meat tough. Spread about 1/4 of the jar of spaghetti sauce into the bottom of the dish you use to cook the rolls. Keep any left over cabbage to put on top of the sauce and under the rolls. I used a 9x13" rectangular ceramic dish. It was just right.
• 4. Lay one of the softened leaves on it's back (rib side down) and put a large spoonful of meat mixture at the end closest to you and then roll, fold the sides in and roll to the end to make a nice neat roll.
• 5. Place the rolls on top of the cabbage pieces in the casserole dish. Pour the rest of the spaghetti sauce on top of the rolls. Cover the rolls with a sheet of tin foil.
• 6. Bake at 35o'F for 45-50 minutes.
• 7. Enjoy!

LOW CARB TURKEY CABBAGE ROLLS

Steps:

• Preheat oven to 375 degrees F. Cut a square into the bottom of your cabbage and then cut an X into it. Pull out the core and discard.
• Bring a large pot of water to a boil. Place the cabbage core-side down into the water and cover. Boil for 6 minutes.
• While the cabbage is boiling, put a large pan over medium-high heat. Add the turkey and let it brown. Push the turkey over to the side and add the onions and garlic until they start to develop some color. Add the celery and carrots and the herbs. Saute for 3 minutes and then add half of the crushed tomatoes and a pinch of salt and pepper.
• When the cabbage is done boiling, use tongs to put the cabbage in a colander in the sink to cool. Using the tongs, peel off the outer leaves and place onto a plate. Once you start to notice the remaining inside leaves are still a bit raw, place the cabbage back into the boiling water for another 2 minutes. Put back in the colander to cool and remove the remaining leaves to add to your plate.
• In a glass or ceramic baking dish, pour a thin layer of crushed tomatoes on the bottom. Put a cabbage leaf on a large plate and cut out the thick stem. Fill the middle of the leaf with about 3/4 cup of filling. Fold in 3 sides and then roll like a burrito, tucking the end underneath. Place in the baking dish. Repeat with the remaining leaves and filling.
• Once your casserole dish is full of cabbage rolls, pour the rest of the crushed tomatoes over them. Bake uncovered for about 30 minutes. Let cool and enjoy!

LOW CARB CABBAGE ROLLS

Steps:

• Heat a large pot of water and continue to boil - put your cabbage in and gently remove the leaves as they separate from the head - set them aside for rolling.
• Microwave your frozen vegetables - drain very well and set aside.
• In a large pan (i use a wok)heat oil.
• Cook onion on Medium High heat until opaque.
• add your meat and brown.
• at this point you are going to super infuse your meat with lots of flavor - you are going to add: Garlic Powder, oxo, steak sauce, Worcestershire, soy sauce and mix together well and continue cooking for a few minutes.
• Add your mushrooms and mixed vegetables and stir continuing to cook on a lowish heat.
• Add the cottage cheese and eggs - cook WELL - the eggs need to be completely cooked (about 10 minutes).
• Add cheese and mix well to bind the ingredients together.
• Set mixture aside and allow to cool.
• Pour a little of the spaghetti sauce in the bottom of your oven safe baking dish to coat the bottom.
• Place one big scoop of filling in the middle of the cabbage leaf near the spine - Roll gently folding the edges in as you go - place in the oven safe dish and continue with your creating until you are out of cabbage. If you have small leaves you can overlap two to make ONE MORE cabbage roll --.
• Evenly distribute the tomatoes over all of the cabbage rolls you have created.
• Evenly distribute the spaghetti sauce over all of the cabbage rolls you have created making sure they are all completely covered - you can use a little water at the end just to ensure they are covered.
• sprinkle with parmesan cheese.
• Bake in a 350°F oven for (1 hour if freezing) or 2 hours if serving.
• IF you are freezing some or all of your cabbage rolls - remove them from the oven - allow to cool - cover with Foil - and freeze. To reheat - cook at 350°F - for 1 hour - if still frozen for 1 1/2 hours.

TURKEY CABBAGE ROLLS

Steps:

• In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
• Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
• Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
• In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
• Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
• Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.