Stuffed Cabbage Rolls

Total Sugar Calories - 0

For the Sauce:

• 2 (28-ounce) cans crushed tomatoes and their juice (Make sure and choose the one with the less amount in Total Carbs)
•  1 large head green cabbage, including outer leaves

For the Filling:

• 2 1/2 pounds ground Turkey
• 3 extra-large eggs, lightly beaten
• 1/2 cup finely chopped yellow onions
• 1/2 cup Almond Flour
• 1/2 cup uncooked *Cauliflower Rice
•  1 teaspoon minced thyme leaves
•  1/2 teaspoon freshly ground black pepper

Top with your favorite cheese… I used Pepper Jack Cheese.

Directions:

For the sauce, Puree the tomatoes and set aside.

Meanwhile, bring a large pot of water to a boil. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground turkey, eggs, onion, almond flour, cauliflower rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a 11 x 14 pan. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish with foil and bake for 1 hour or until the meat is cooked. Add the cheese after it’s done cooking. Put it back into the oven for an additional 10 minutes or until cheese is melted.  Serve hot

*Clean Cauliflower then pat dry. Break off pieces to be ground up in a food processor. Final product looks like rice.