Recipe Details
Ingredients
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1(28 ounce) cancrushed San Marzano tomatoes
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1cuplow-sodium chicken broth
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1clovegarlic, minced
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1teaspoondried parsley
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1(8 ounce) cantomato paste
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1teaspoonsea salt
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½teaspoonground black pepper
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1poundground beef
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1poundground pork
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1smallyellow onion, chopped
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3clovesgarlic, minced
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1teaspoondried basil
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1teaspoondried oregano
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½teaspoondried parsley
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½teaspoonsea salt
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¼teaspoonground black pepper
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2tablespoonssea salt
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¾headcauliflower
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2headsgreen cabbage
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1zucchini
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2eggs
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¼cupalmond flour
Cooking Directions
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Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
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Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
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Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.
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Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
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Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil.
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Bake in the preheated oven until sauce is bubbling, about 1 hour.
Editor’s Note:
Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories423 | |
% Daily Value * | |
Total Fat 20g |
26% |
Saturated Fat 7g |
35% |
Cholesterol 118mg |
39% |
Sodium 2159mg |
94% |
Total Carbohydrate 36g |
13% |
Dietary Fiber 13g |
45% |
Total Sugars 15g |
|
Protein 30g |
60% |
Vitamin C 152mg |
169% |
Calcium 209mg |
16% |
Iron 25mg |
141% |
Potassium 1570mg |
33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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