Low-Carb Stuffed Cabbage Hotdish Recipe
This low-carb stuffed cabbage hotdish recipe brings tender cabbage together with a beef-and-sausage filling in a tomato-based sauce, all baked in one dish. You’ll soften the cabbage leaves, cook the filling, then layer everything and bake until hot and set. Ingredients (malzemeleri) and how to make it (nasıl yapılır) are below.
Ingredients
Ingredients
Step-by-Step Method
Soften the cabbage leaves
Peel off any rough outer leaves. Bring a large pot of water to a boil, then simmer the cabbage for 5–8 minutes to loosen the leaves. Separate them and shave down thick ribs if needed.
Par-cook the rice
Cook the white rice and brown rice separately until just tender but not mushy, then drain. This helps the casserole hold its texture in the oven.
Sauté the onion
Melt the butter in a large skillet. Add the chopped onions and cook for 4–5 minutes, stirring, until softened.
Brown the meats
Add the ground beef and crumbled sausage. Cook until no longer pink, breaking it up as you go. Spoon off excess fat if there’s a lot.
Build the tomato mixture
Stir in allspice, salt, and thyme. Add diced tomatoes, tomato sauce, and tomato paste, then simmer for about 5 minutes to bring it together.
Mix in the rice
Fold the cooked white and brown rice into the skillet. Stir gently so the grains stay intact.
Layer in a baking dish
Heat the oven to 350°F (180°C). Line the bottom of a baking dish with a few cabbage leaves. Spread on part of the filling, then repeat layers until you’re done, finishing with cabbage on top.
Bake, then rest
Cover with foil and bake for 35 minutes. Uncover and bake 10–15 minutes more. Let it sit for 10 minutes before slicing; serve with sour cream if you like.