Ingredients
- 1 whole cabbage
- 4 lbs chopped meat
- 3 whole eggs
- 1 pound cauliflower rice package of
- 1/4 cup almond flour
- 1 tsp Himalayan salt
- 1 brown onion large
- 1 tbsp coconut oil
- 4 fresh tomatoes 1 can of tomatoes
- 1/4 cup lemon juice
- 1/2 cup of liquid lakanto sweetener
- 1/2 cup lakanto golden sweetener
Instructions
STEP ONE
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One cabbage – remove and save the core.
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Steam the cabbage until it softens.
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Cool.
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Peel off the leaves. Save any broken leaves.
STEP TWO
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Combine the following:
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4 lbs of chopped meat
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3 whole eggs
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1 pound package of cauliflower rice
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1/4 cup almond flour
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1 tsp Himalayan salt
STEP THREE
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In the bottom of a large pot brown a large onion in coconut oil
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add 4 fresh tomatoes or 1 can of tomatoes
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put in all the pieces of cabbage that didn’t make the grade (the broken pieces)
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add 1/4 cup lemon juice
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1/2 cup of liquid lakanto sweetener
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(note you’ll probably want to double/triple the amounts of lemon juice and sweetener based on the quantity of meat you make).
STEP FOUR
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Using whole leaves of cabbage add some of the meat mixture and make rolls.
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Gently add the stuffed cabbage rolls to the pot.
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Cook on a low flame for 2 hours.
STEP FIVE (Optional but my mother will yell at you if you don’t)
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In a flat pan, arrange the cabbage.
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Pour in the juice.
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Sprinkle the top with lakanto golden sweetener
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Bake at 325 for one hour.
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Freezes wells.
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Improves with age. (Like my mom!)
Recipe Notes
(note you’ll probably want to double/triple the amounts of lemon juice and sweetener based on the quantity of meat you make).
