Cabbage Rolls with Cauliflower Rice & Dill

Cabbage Rolls with Cauliflower Rice & Dill

Updated: Mar 20, 2019


Ingredients for rolls:

1 cup of cabbage leaves – approximately 3.5 ounces, or 5 large leaves

7 ounces of lean ground meat raw, chicken, beef, or turkey work excellent.

½ cup of riced cauliflower

1 egg or egg white slightly beaten

1 tsp salt

1tsp pepper

1 garlic clove minced, or pressed

¼ cup of fresh chopped parsley

2 tbsp of fresh chopped dill

1 tsp of dried thyme


Tomato Sauce:

1 cup of Roma Tomatoes

1 minced garlic clove

2 tsp of olive oil

1 tsp dried basil

1 tsp of dried oregano

½ tsp dried thyme

½ tsp salt

½ tsp pepper

Blend all ingredients together until smooth


Method:

To prepare leaves, cut out bottom core and around the base of the cabbage. Place the cabbage in boiling water and blanch cabbage until leaves start to separate 5-10 minutes. Separate the leaves and place in cold water bath to stop the blanching process. Drain the water and pat dry the leaves cutting the hard triangle base out of the bottom of the cabbage.

Mix together in a bowl, ground meat, cauliflower, egg, garlic, salt, pepper, parsley, dill, and thyme. Mix until well combined.

Place 1 tablespoon of meat mixture onto the base of a cabbage leaf, folding sides over and tucking in as you roll, place seam side down in baking dish. Repeat until all cabbage and filling are done.

Pour tomato sauce over and bake for 1.5 hours at 350 degrees covered.

Recipe makes 1 serving , 2 ½ cups of vegetables, 8 oz of protein.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at: http://www.fb.com/groups/deasrecipes

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