How To Make Keto Stuffed Cabbage Rolls (Gluten-Free & Low Carb Recipe)
How To Make Keto Stuffed Cabbage Rolls (Gluten-Free & Low Carb Recipe)
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1. What is the best cabbage for cabbage rolls
You can make these Keto cabbage rolls recipe with red, green, savoy, napa, or Chinese cabbage.
It's worth mentioning that they all have slightly different tastes and textures and some will cook faster than others. Savoy and Chinese will cook faster and peel easier than white or red cabbage.
2. How to remove the cabbage leaves for cabbage rolls
One of the most important steps when making these easily stuffed cabbage rolls is separating and preparing the cabbage leaves.
And there are 2 ways of separating the leaves:
a. Boil the cabbage head in water with salt and vinegar. Place the head into a large pot and fill it halfway with water. You should have enough water to cover the head but leave some free space at the top so it won't overflow when boiling.
When the leaves begin to soften and turn their color into yellowish, remove the pot from the heat and carefully reserve 2 cups of water from the pot. We'll use this later when cooking the rolls.
Drain and let the cabbage cool down until it's safe to handle. Then pull the leaves off and stack them on a plate for later use.
b. Freeze the cabbage. If the first step seems a bit complicated, then you'll be happy to know that this method is much easier.
Just remove the tough outer leaves, rinse and remove the core, then wrap it in cling film* or Ziploc bags*. Repeat this process if you have more than one cabbage heads, then freeze them.
When you're ready to cook the Keto stuffed cabbage rolls, defrost the heads and the leaves will come off super easy.
This method is safer and easier than the first, but it takes more time as you'll have to freeze the cabbage head for at least 6 hours (usually overnight) and then allow it a few hours to defrost.
3. What is the best rice for cabbage rolls
The traditional stuffed cabbage rolls are made with long-grain white rice, like Basmati or Jasmine, because it's fluffier and less sticky which makes it great in stuffings.
So if you want them with rice, then this is what you should go for.
But it's worth mentioning that rice contains carbs and if you want them low-carb then your only option is cauliflower rice.
4. What is the best way to make stuffed cabbage rolls
There are 4 ways to make them:
In the oven, as explained in the recipe at the bottom of the article.
On the stovetop. Follow the recipe up until the part where it says to cook the stuffed cabbage rolls in the oven and instead of doing this, boil them on the stovetop. You'd have to bring them to a light boil, then cover and simmer for 40 minutes on medium heat.
In a slow cooker*.
In an Instant Pot*.
Making these amazing stuffed cabbage rolls in the oven is definitely my preferred method and it's also the traditional way. Actually, the real traditional way is in a clay dish but that's not very common anymore.
The stovetop method is pretty similar to the oven, and I will explain the last two in the next tips.
5. How to make stuffed cabbage rolls in a slow cooker
Making these amazing stuffed cabbage rolls in a slow cooker* couldn't be easier. Just follow these steps and you're good to go:
Follow the recipe until you have all the rolls ready for cooking.
Add half of the tomato sauce in the slow cooker and layer the rolls with the seam side down.
Then add the remaining sauce and water, cover, and cook on LOW for 8 hours.
6. How to make Keto cabbage rolls in an Instant Pot
Follow the recipe until you have all the rolls ready for cooking.
In an Instant Pot*, combine the reserved water with the sauce, then layer the rolls.
Close and lock the lid.
Press MANUAL or PRESSURE COOK and set the timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.
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HOW TO MAKE MILLE FEUILLE NABE | Hot pot with Nappa cabbage and pork.
Learn how to make Mille Feuille Nabe, hot pot with Nappa cabbage and Pork. Sooooo easy but amazingly delicious !
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Hong Kong Style Claypot Rice with Pork Belly by Chinese Masterchef
Masterchef John Zhang shares tips on cooking Hong Kong style claypot rice with step by step instruction. Recipe:
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Clay pot rice (煲仔飯, bao zai fan) originated from Cantonese cuisine, but is now popular throughout China and Southeast Asia.
Cooking with clay pot can intensify the flavor of your food. It's an ancient method of cooking which uses a two-part (top and bottom) clay pot. When heated to a high temperature, steam is created, adding moisture to whatever is being cooked and retaining nutrients.
Clay pots also add a host of important nutrients to food, including magnesium, sulfur, iron, phosphorous and calcium. The slow cooking process allows the food inside the clay pot to retain all of its nutrients.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Cabbage
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 6 servings
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. 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 chuck, eggs, onion, breadcrumbs, 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 large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. 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 tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
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