Mexican Stuffed Cabbage Rolls

Taco Tuesday is a BIG deal at our house! It is by far my children’s most favorite week night meal! Without fail, I will pick them up from school and my son will ask, “Taco Tuesday, right Mom?” I assure him, that yes… It is taco Tuesday… again.

I love tacos as much as the next person, but sometimes I like to shake things up a bit. Sometimes I want Polish food on a Tuesday night, SCANDALOUS! Sometimes I want all those great Mexican flavors in a different presentation, not the same old low carb tortilla or taco salad, hence the birth of my Mexican Stuffed Cabbage Rolls.

Although, I can hardly call these “Polish” cuisine… It is definitely reminiscent of the traditional Galumpkis that I adore! Cabbage leaves wrapped around ground beef and spices, topped with a tomato sauce… heaven.

These cabbage rolls are filled with savory ground beef, spiced with garlic, oregano and jalapeños and topped with a salsa tomato sauce and as much cheese as you please! Oh, and don’t forget the sour cream, trust me!

Serving size: 2 rolls at 8 net carbs

Makes 5 servings

Ingredients:

1 lb of ground beef

1 head of cabbage

1 8oz can of tomato sauce

1 10oz can of diced tomatoes with green chilis, drained

1/2 cup chunky salsa

1/2 cup diced bell pepper, I used an orange bell pepper

1 clove of garlic minced

1 jalapeno, deseeded and finely diced

1 1/2 tbs chili powder

2 tbs fresh parsley

2 tbs fresh cilantro

1 tsp minced fresh oregano (can use dried 1/2 tsp)

2 tsp cumin

1/2 tsp salt

1/8 tsp cayenne pepper

6 oz of shredded cheddar

Directions:

  1. preheat oven to 375′, lightly grease a 9×13 pan and set a large pot of salty water to boil.
  2. Core cabbage, by making triangular cuts into the core on an angle. Remove core and place cabbage core side down into the boiling pot of water. Photo Mar 28, 3 22 09 PM
  3. Boil for 5 mins and then flip and place a lid on the cabbage. Steam/boil for 5 more mins
  4. Once cabbage is tender you should be able to remove outer leaves one at a time. You will need 8-10 leaves, depending on the size of your cabbage leaves. Remove leaves and place them on a paper towl to dry. You can save excess cabbage in fridge for up to 4 days to use in other recipes.Photo Mar 28, 3 37 44 PM
  5. In a frying pan, brown your beef, remove excess fat if needed. You want to have at least 2 tbs of fat remaining in the pan.
  6. Add diced peppers, jalapeno and garlic to the meat and sauté till peppers are tender.
  7. Add in dry seasonings; chili powder, cumin, cayenne, salt and fresh oregano.
  8. Add in the 10oz can of drained diced tomatoes and green chilies. Cook for 5 mins or so to meld flavors. Once fragrant, remove from heat and stir in parsley and cilantro. Set aside to cool slightly
  9. In a small mixing bowl, mix salsa and 8oz can of tomato sauce.
  10. Assemble cabbage rolls: Take a leaf and fill with 2 tbs of meat mixture. Fold, like a burrito/envelope. Place the rolls in a 9/13 pan. See pictures.
  11. Cover with sauce of salsa and tomato sauce and top with cheese.
  12. Cover with foil and bake for 20 mins. Then remove foil and cook an additional 15-20 mins until cheese is browned and melted.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s