Low-Carb, Gluten-Free

Dana Carpender’s Low-Carb Unstuffed Cabbage Recipe

The Low-Carb Unstuffed Cabbage Recipe from CarbSmart is a simple and delicious dish that captures the essence of traditional stuffed cabbage rolls without the hassle.

Low-carb cabbage recipes offer several benefits, making them a great choice for any time of the year:

Nutrient-Rich: Cabbage is packed with essential nutrients, including vitamins C and K, potassium, and fiber. These nutrients support overall health, boost the immune system, and aid in digestion.
Low in Carbs: With approximately 3 net carbs per cup, cabbage is an excellent low-carb vegetable that fits well into ketogenic and low-carb diets.
Versatile and Delicious: Cabbage can be used in a variety of dishes, from soups and casseroles to salads and stir-fries. Its mild flavor pairs well with many ingredients, making it a versatile choice for meal planning.
Weight Management: The high fiber content in cabbage helps promote a feeling of fullness, which can aid in weight management by reducing overall calorie intake.
Easy to Prepare: Low-carb cabbage recipes are often simple to prepare and can be made in large batches, making them perfect for meal prep and busy weeknights.

Incorporating low-carb cabbage recipes into your diet is a delicious and healthy way to enjoy meals that support your dietary goals and overall wellness.

Dana Carpender’s Low-Carb Unstuffed Cabbage Recipe

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Stuffed cabbage is a perennial favorite, but it’s time consuming and labor intensive. Here’s a recipe that gives you all the flavor of stuffed cabbage at breakneck speed. Do use very lean ground beef for this recipe–it saves you the time needed to drain off the grease.

Author: Dana Carpender
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes
Yield: 8 servings 1x
Category: Low-Carb, Gluten-Free

Ingredients

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1 1/2 pounds ground round or other very lean ground beef (750 g)
1 medium onion, chopped
1 teaspoon minced garlic (5 ml) OR 2 cloves garlic, crushed
1/2 head cabbage, coarsely chopped
1/2 teaspoon pepper (2 ml)
1/2 teaspoon ground nutmeg (2 ml)
1/2 teaspoon ground cinnamon (2 ml)
1 teaspoon salt (5 ml)
8 ounce can tomato sauce (250 g)
2 tablespoons lemon juice (30 ml)

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Instructions

Start the ground beef cooking in a heavy skillet over high heat – spread it out to cover the bottom of the pan so it cooks quicker.
While the ground beef is starting to brown, chop your onion and crush your garlic. Plunk them in the pan with the ground beef, and stir the beef, using a spatula to turn it over and break it up so that it cooks evenly. Cover the pan and let it continue cooking, while you:
Chop your cabbage coarsely. Stir this into the browning beef and onion/garlic mixture, a bit at a time – it will come close to overwhelming your skillet, unless yours is bigger than mine. Again, take care to turn everything over to keep it cooking evenly. Re-cover the pan.
Open your can of tomato sauce. Uncover the pan and stir your meat/cabbage mixture yet again! When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, and seasonings. Re-cover, and let the whole thing simmer for 5 minutes, then serve.