Since going low carb, my husband has been begging me to make stuffed cabbage. Although he had never actually tried it, I grew up with German and Polish cooking, and was excited by the request! Tonight, I made an easy, healthy, low carb, one pot deconstruction of stuffed cabbage that I call “Un-Stuffed Cabbage”. It’s a perfect comfort food for fall and winter months, and has a deliciously well-rounded combination of flavors that everyone will love.
The following recipe yields about three servings. I used quinoa, but if you prefer to use cauli rice for an even lower carb dish, read the footnote. Also, I topped our supper with crumbled feta cheese, which was an amazing creamy and tangy compliment that I highly recommend.
- 1/3 cup quinoa
- just under 1 cup beef stock + a couple tbsp red wine
- dash of lemon juice
- 1/2 lb lean ground beef
- 1/2 diced white onion
- Splash of red wine
- 1 1/2 (14.5 oz) cans petite diced tomatoes (do not drain; add the juice too)
- 1/2 medium head of cabbage, cut into 1 inch squares
- 1 tbsp butter
- Seasonings: salt, ground black pepper, garlic powder, cayenne pepper
Combine the quinoa, beef stock, wine, dash of lemon juice, and some salt, pepper and garlic powder in a small saucepan. Cover, bring to a boil over medium-high heat, then reduce heat and simmer until liquid is absorbed and quinoa is tender (about 15 minutes). Set aside when done. While quinoa is cooking, in a large, deep skillet, cook ground beef on medium high heat with some salt, pepper, garlic powder and cayenne pepper until pink is gone. Add onion and cook until beef is browned and onion is translucent. Toss in a splash of red wine and allow to reduce for a couple minutes, then add the tomatoes, cabbage and butter. Stir occasionally until the liquid begins to boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until cabbage is tender (about 15 minutes). Stir in the quinoa until warmed and add additional salt and pepper to taste before serving. Enjoy!
To substitute califlower, or cauli rice, for the quinoa, simply run 2/3 cup cauliflower through a cheese grater or food processor, put it into a microwave safe bowl with salt, pepper and garlic powder, cover, and microwave on high for about 6 minutes, stirring half way through, until it is tender and fully cooked.