My stuffed cabbage roast beef rolls are perfect for any occasion. I am sure even your non-low carb friends will appreciate them as finger food at your next party. And you will welcome, how easy and quick they are to make.
Low carb cooking is so creative I can’t help myself. When I used to eat “normal” or let’s say everything, it was always a challenge to think about what to cook. My life was exactly as in this joke: “Relationship are just two people constantly asking each other what they want to eat until one of them dies.” So it is not only the health or weight benefit low carb brought me but also the fantasy for trying new things out. Is hard to imagine that some time ago I was only able to cook following recipes.
As I already mentioned, I prefer the vegetable options of remaking some food. And I was always in love with all kinds of wraps like the stuffed cabbage rolls with roast beef. So I wanted to make something similar but was too lazy to invent some special LC doughs or whatever. First, they are hard to make, they will never have the same consistency as flour does. Second, they usually fall apart the first hundred times, and I don’t have the needed patience to hold out until brought to perfection. Third, I am happy I don’t have the patience, because low carb doughs are very caloric as they consist out of seeds and nuts and cream. So if you bake all the time, you probably won’t reach the goals you have set. Never forget, it is unfortunately always about calorie intake and discharge.
About the dressings for the stuffed cabbage roast beef rolls, I can not forbid you to use the one from supermarkets. But they contain sugars, so you have to decide, what are your goals. Honestly, if it is “only” reducing weight, it won’t probably ruin your purposes. But for me, low carb is a lot more, than only a way how to cut weight. It is primarily a healthy lifestyle based on eating real food. So industrially processed food doesn’t really fit in. So if you are the same opinion as I am, I have a quick recipe for your homemade thousand islands dressing. For 200 ml / 7 oz you will need 1/2 cup mayonnaise, 6 tbsp tomato puree, 4 tsp Worcester sauce, 1/4 tsp Tabasco, 2 teaspoons finely diced onion, 1/4 teaspoon finely minced garlic (about half of a small clove), 1 teaspoon white vinegar, salt. Mix all together. I even use a hand blender to get it perfectly smooth.
- 1 white cabbage
- 100 g / 3,5 oz sliced roast beef
- 60 g / 2 oz cheddar (slices or grated)
- 60 g / 2 oz mozzarella (slices or grated)
- 3 tbsp Thousand Islands dressing
- Salt, pepper
- Cut 1/2 inches of the cabbage to remove the core.
- Bring a pot of water to boil.
- Cook cabbage in boiling water for ten minutes, so the leaves get easily pulled from the head.
- Set aside 6 large cabbage leaves for rolls as in the picture.
- Preheat oven at 170ºC (340ºF).
- Fill each leave with 2 slices roastbeef, cheddar, and mozzarella.
- Put on a baking tray covered with baking parchment paper or a non-stick silicone baking pad and bake for 4-5 minutes until cheese melted.
- Sprinkle with dressing and roll.
- Serve immediately.