Ukrainian Prockus Stuffed Cabbage Low Carb Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended.
• Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem.
• Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top.
• Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes.
• To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.

Steps:

• Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
• Reduce to a simmer and add white raisins. Simmer 5 minutes.
• Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
• Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
• Preheat oven to 350 degrees F.
• Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
• Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.

Steps:

• Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
• Reduce to a simmer and add white raisins.
• Simmer 5 minutes.
• Core the heads of cabbage and place into a large pot.
• Cover with boiling water.
• Cover the pot and cook 10 to 15 minutes.
• Remove from hot water.
• Then cover the cabbage with cold water and separate the leaves.
• You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
• When the rest of the cabbage is done, place that into the cold water and separate those leaves.
• In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
• After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
• Cover with the tomato sauce mixture.
• Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
• Remove the cover and continue to bake at 375 degrees for an additional hour.
• You can either serve immediately or freeze until needed.

Steps:

• Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
• Reduce to a simmer and add white raisins.
• Simmer 5 minutes.
• Core the head or heads of cabbage and place into large pot.
• Cover with water and bring to boil.
• Cover the pot and cook 10 to 15 minutes.
• Remove from hot water.
• Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
• In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
• After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
• Cover with the sauce mixture.
• Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
• You can either serve immediately or freeze until needed.
• NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.

Steps:

• Fill a large lidded deep skillet with chicken stock about halfway up the pot and place it over high heat to bring it to a boil.
• Remove eight of the outer leaves of the cabbage (look for leaves that aren't torn).
• Cut off the thick end where the leaf was attached to the stem. Thinly slice the remaining head of cabbage until you've got about 2 cups and reserve.
• Drop the eight whole cabbage leaves into the boiling broth and cook for 2 minutes, until tender. Remove the cabbage leaves and place them into a bowl of ice water (or run them under cold water ) to stop them from cooking. Reserve broth and pan!
• Blot the leaves dry and reserve.
• To a food processor, add the garlic, grated ginger, and scallions to the bowl. Pulse the machine until the veggies are chopped up then add the shrimp and water chestnuts. Run the machine until the shrimp is ground into a paste then turn everything out into a mixing bowl.
• Add the pork, egg, shredded cabbage, carrots, sherry, chili paste, 2 tablespoons sesame oil, 2 tablespoons soy sauce, lime zest and juice. Combine the ingredients until evenly mixed.
• Lay out cabbage leaves on the counter. Divide the meat and veggie mixture among the leaves. Roll them up -- starting at the leafy end and rolling towards the stem end -- just like you'd roll up a burrito, tucking the sides in as you go. Secure it closed with a toothpick, if necessary.
• Return the rolls to the large, lidded skillet.
• Over medium-high heat, make sure there is enough chicken stock to fill it by about an inch, bring it to a bubble. Place the cabbage rolls into the boiling stock and put the lid on the pan. Steam the rolls until the meat has cooked through, about 10 minutes.
• While everything cooks, in a small serving bowl stir together the remaining soy sauce, sesame oil and T of scallions with the honey, ginger slices and a splash of water. Put this dipping sauce onto a serving platter along with duck sauce and Chinese hot-mustard. Serve the Napa rolls on the platter with scallion rice on the side.

Steps:

• Place the cabbage in a stockpot with enough water to cover.
• Add 1/4 teaspoon salt to the water and cabbage.
• Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
• Reserve 12 oz. of cabbage water.
• Preheat the oven to 350 degrees F (175 degrees C).
• Trim thick center vein off of bottom of each cabbage leaf.
• In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
• Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
• Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
• Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
• Layer the stuffed cabbage rolls over the cut leaves.
• In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
• Pour the tomato sauce mixture over the cabbage rolls.
• Cover roasting pan with aluminum foil.
• Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Steps:

• Chop cabbage, and place in a dutch oven.
• Cover with water and boil 2o minutes or until tender.
• Brown ground beef and drain well.
• Mix cabbage and beef together.
• Place 1/3 of meat mixture in a 13x9x2 baking dish.
• Top with 1/3 can of tomatoes.
• Top with 1/3 cup of shredded cheese.
• Repeat layers 2 times, making 3 layers in all.
• Bake uncovered at 350 degrees for 1 hour.