Low-Carb Stuffed Cabbage Hotdish Recipe

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.

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.

Melt the butter in a large skillet. Add the chopped onions and cook for 4–5 minutes, stirring, until softened.

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.

Stir in allspice, salt, and thyme. Add diced tomatoes, tomato sauce, and tomato paste, then simmer for about 5 minutes to bring it together.

Fold the cooked white and brown rice into the skillet. Stir gently so the grains stay intact.

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.

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.