Stuffed Cabbage: Low Carb High Fat and 2017

I haven’t been writing a whole lot for myself lately, but in 2017 that is going to change. I’ve resolved to not only eat healthier, move more, but to also chronicle the whole process through photos and recipes.

 To kick off the year, here is my recipe for a very low carb, high fat version of stuffed cabbage that not only tastes incredible, but you can feel good eating it!

These stuffed cabbage rolls take about an hour to prepare–from prep to cook, but all that work will be well worth it, trust me.

Stuffed Cabbage Serves 6


1 15oz can of organic diced tomatoes 

1 15oz can of organic tomato sauce

2 tbsp organic tomato paste

1 cup (homemade) bone broth or stock

1/2 cup red onion, diced

3 cloves garlic, coarsely chopped 

1 tbsp turmeric

1 tsp taragon

1/4 tsp celery seed 

1 tsp fish sauce

1 tbsp olive oil

Salt and pepper to taste

1. In a medium non-reactive saucepan, heat olive oil and sautee onions and garlic until aromatic.

2. Add in diced tomatoes, tomato sauce, tomato paste, stock  and seasonings and let simmer while you prepare the filling.


1 large head of cabbage

1 lb (not so lean) ground beef

1/2 lb spicy Italian chicken sausage 

1 cup baby bella mushrooms, diced

2 stalks celery, diced 

1/4 cup chopped parsley 

1 tsp cinnamon

1/2 tsp marjoram

Salt and pepper to taste

Sour cream (optional)  

1. Preheat the oven to 350 degrees F. Prepare the cabbage by removing the stalk. In a large pot, steam the entire head of cabbage until the leaves peel off easily.

2.Brown the ground beef and sausage, in a large skillet. 

3. When the meat is cooked through, add in the mushrooms, celery, cinnamon, marjoram, and salt and pepper. 

4. Prepare your large casserole dish or baking dish by spreading out a layer of the steamed outer cabbage leaves and then coat with sauce.

5. Peel apart the cabbage leaves and stack them up, ready to roll up. 

6. Scoop about a 1/2 cup of meat filling onto each cabbage leaf and roll tightly into a little burrito-like package. Transfer each roll into the baking dish, squeezing them in there.

7. Cover the rolls with the remaining sauce and bake in the preheated oven for about 20 minutes (to finish cooking the cabbage and meld the flavors).

8. Serve with sour cream, and voila!

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