Low carb cabbage rolls two ways:
So first you want to Strip off the tough dark outer leaves. You want to carefully peel the leave while trying to keep them as intact as possible.
Next you want to make your "rice". I cut up a whole head of cauliflower and put it in my Ninja (you can use a food processor) and chop just long enough to get grains that are the size of grains of rice. Put in a bowl with some butter or substitute and a little salt. Add about 1/4 cup water to the mix and cover. Microwave for 6 minutes covered.
Bring a pot of salted water to a rolling boil and drop several leaves in at a time. You want them to soften but not cook enough to fall apart. This took about 4 minutes for each batch.
While that is happening it's time to make the filling. Meat choices vary but I used half lean (very important so you don't end up swimming in grease) ground beef and half turkey sausage. Add to this garlic, pepper, salt and either chopped onion or if you are like me and want to do things the easy way use dehydrated onion. Use a good bit of spices as the cauliflower seems to soak up some of it. Then you will add the cauliflower to the meat. This is just a judgement call on amounts. You want about as much as you would use if you were making a meat and rice mixture.
Fill each leaf with a good amount of mixture and roll it up.
You can use tomato sauce in the bottom or the reduced sugar ketchup. A mixture of the two works well. Use more than pictured, I was running low :)
Add ketchup or tomato sauce to the top for the glass pan.
Ketchup or sauce between each layer in the crock pot. Don't forget to do the top layer.
Preheat oven to 375. Cover loosely with tin foil. I forgot this step and they were a bit brown. Cook for an hour covered. Check to make sure they are tender after that and adjust time as needed.
If using the crock pot, I suggest using the low setting and letting it go for about 8 hours. Using high makes the filling dry.
Know when to admit defeat lol. These are filling!
