Stuffed Cabbage Rolls

I am ALWAYS on the search for new recipes that I can make in bulk over the weekend and serve up for lunch and dinner throughout the week. I’m also looking for recipes that will actually stand up to 3 or 4 days in the fridge and not get soggy or lose its joie de vivre.

Enter my new fave go-to: stuffed cabbage! These little pigs in a blanket are a powerhouse for lunch. They are low carb, healthy & taste fantastic even on day 3 of your prepped meals!

INGREDIENTS
Stuffing:
– 8-10 large green cabbage leaves, softened
– 1 half small white onion, chopped
– 1 lb ground beef (I use 90/10, but feel free to use your fave combo)
– 1lb ground pork
– 1 tbsp parsley
– 1 tbsp granulated onion
– Fresh cracked pepper & Himalayan Pink Salt
Sauce:
– Your fave sugar-free tomato sauce my quick recipe here:
– 1 28 oz can Peeled Tomatoes with Basil Leaf
– 1 half small white onion, chopped
– Small amount of pork/ beef mixture
– Fresh cracked pepper & Himalayan Pink Salt
– Italian seasoning

INSTRUCTIONS

1. Preheat oven to 400F degrees.
2. Cut the core out of the cabbage and carefully place cabbage into a large pot. Fill with water and bring to a boil – boil for about 8-10 minutes or until the outer leaves become soft. This step helps you to remove the leaves in one piece and makes them flexible to roll. Carefully remove 8-10 leaves, pat dry and place to the side.
3. Add the remaining stuffing ingredients into a bowl and mix until combined. I prefer raw onion in the mixture, but feel free to slightly softened or sautee on the stove for a few minutes before adding.
4. Line a large baking dish with 3 cabbage leaves.
5. Add about a quarter cup of the mixture to a cabbage leaf & roll, making sure to tuck the sides in. Repeat & add to the baking dish. Set aside.
6. ..........

For full instructions please see : https://laurenrabadi.com

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