Spicy Cabbage Rolls - Low Carb

Ingredients

• 1 head cabbage
• 2 tablespoons butter or oil
• 1 lb ground beef
• 1 lb breakfast sausage, regular
• 1 large yellow onion, finely chopped
• 1/2 cup chopped cauliflower
• 1/2 cup fresh parmesan cheese, shredded
• 2 eggs

• 2 (14 ounce) cans spaghetti sauce

Directions

1. 1

   Core cabbage and place in boiling buttered water to soften; meanwhile, mix next 6 ingredients, along with 1/2 cup of the spaghetti sauce.

2. 2

   Remove softened outside leaves from cabbage, and using a sharp knife, remove the stiff center ribs. (I usually remove several leaves at a time, then after those are rolled, I can remove several more.)

3. 3

   Cut the cabbage leaf in half, and place a heaping tablespoon of meat mixture in to roll up, tucking in sides if need be.

4. 4

   Place the roll in a large skillet that has a lid to fit, and continue production until all the meat mixture is used. *Leftover cabbage is great as is, or added to a soup, and the broth can be used as veggie stock.

5. 5

   Sometimes a second, smaller pan is necessary to cook up the overflow of rolls.

6. 6

   Cover cabbage rolls with the spaghetti sauce, and cook on medium, covered, for 30 minutes, or until meat is no longer pink.

7. 7

   Sprinkle with shredded parmesan before serving.

8. 8

   My only problem with this recipe is the sauce is SO good, I'm always tempted to get some bread to sop it up! So if you want to indulge, do. :).