Sun-Dried Tomato Marinara

This content originally appeared on ForGoodMeasure. Republished with permission.

Raw food followers believe heat kills food’s nutrients & natural enzymes. For those of us who like high temperatures, cooking changes a lot of things, most significantly … flavor. This sauce is no exception. A classic marinara with the combination of tomatoes, onion, garlic, and herbs, however, the addition of sun-dried tomatoes and lack of heat, elevate the intensity to something altogether unexpected.

Sun-Dried Tomato Marinara

This recipe works great as sauce for your homemade pizza, poured over zucchini linguini or as an accompaniment to your morning fried eggs.

  • 4 cups tomatoes (chopped)
  • 1 cup sun-dried tomatoes (drained if in oil)
  • 1 cup basil
  • ½ cup parsley (chopped)
  • ¼ cup red onion (chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic (minced)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon maple syrup
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Using the processor, combine tomatoes, sun-dried tomatoes, basil, parsley, onion, olive oil, garlic, vinegar, chili flakes, syrup, oregano, salt and pepper, until thick and creamy.

Naturally low-carb and gluten-free.

Net carbs: 6g

Sun-Dried Tomato Marinara Recipe

Source: diabetesdaily.com

Low-Carb Keto Italian Lemon Cream Cake

This content originally appeared on Sugar-Free Mom. Republished with permission.

Have you ever wondered what the difference is between an Italian Cream Cake and an Italian Lemon Cream Cake? I’m an Italian American born in the States and my father is from Sicily. He and I both, and my mother, an Italian American, have never heard of or tried an Italian Cream Cake. My Nonna, my father’s mother, born and raised in Italy all her life, never once made an Italian Cream Cake. How it got the name Italian in front of this cake, we shall never know.

The origin of an Italian Cream Cake seems to be from the Southern American states. It starts with a yellow cake mix, buttermilk and also includes pecans and coconut. As I said, my father, nonna, mother and I have never seen it when in Italy or have tried it so it wasn’t on my top foodie list to recreate a keto version. But this Italian Lemon Cream Cake I’m sharing today was my birthday cake a few months ago and it did not disappoint my Italian family!

An Italian Lemon Cream Cake has no resemblance to the Southern Italian cream cake, except for the fact you have a yellow cake as the base. When my parents would take us to Olive Garden, they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together. The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon-flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try.

Keto Nut-Free Italian Lemon Cream Cake

This Low-Carb Keto Italian Lemon Cream Cake is nut-free, gluten-free, and perfect for any celebration with your family and friends.

Cake

  • 1 cup coconut flour
  • 1/2 cup Swerve confectioners
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp glucomannan ( or xanthan gum)
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup heavy cream
  • 1 tsp lemon extract
  • 1/2 tsp lemon liquid stevia
  • 6 large eggs

Filling

  • 8 ounces mascarpone cheese or cream cheese (softened)
  • 1/2 cup Swerve confectioners
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup heavy cream

Butter Crumb Topping

  • 1/2 cup coconut flour
  • 1 tsp lemon juice
  • 1/3 cup Swerve confectioners
  • 1/4 tsp vanilla liquid stevia
  • 1 stick butter cold (cut into pieces or 1/2 cup)

Cake

  1. Preheat oven to 350 degrees F. Grease two 9 inch springform pans and set aside.

  2. Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
  3. To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract, and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.

  4. Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the springform pan.

Filling

  1. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium-high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

  1. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

  1. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Net carbs: 4g

Low-Carb Keto Italian Lemon Cream Cake Recipe

Source: diabetesdaily.com

Keto Mock “Little Debbie Be My Valentine Snack Cakes”

This content originally appeared on Caroline’s Keto Kitchen. Republished with permission.

I don’t know what it is about these little cakes that scream Valentine’s Day to me. They must have been at eye level at every store I went to with my mom as a kid or something, because seriously, these are the first things I picture when I think of Valentine’s Day. So when it was time to create a Valentine’s Day dessert, you bet I was going to recreate the Little Debbie Be My Valentine Snack Cakes!

For those of you who don’t know what these are, they’re basically a 2-layer vanilla cake with frosting between the layers and a pink white chocolate coating with a white chocolate drizzle. It does take a bit of work considering there’s a cake step, an icing step, and a white chocolate coating step, but I promise, it’s worth it, and none of the steps are hard.

Keto Mock "Little Debbie Be My Valentine Snack Cakes"

Share the love this Valentine's Day with this heart-shaped vanilla cake. Coated with white chocolate, this dessert is low-carb, filling, and delicious.

Cake

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup granular Swerve
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup psyllium husk powder
  • 4 large eggs
  • 1 stick salted butter (melted)
  • 1 tbsp vanilla
  • 1 tsp monk fruit juice concentrate
  • 1/2 cup sour cream

Icing

  • 1 stick salted butter (softened)
  • 1 tsp vanilla
  • 1 cup powdered Swerve

White Chocolate Coating

  • 7 oz cocoa butter
  • 1/3 cup solid coconut oil
  • 1/2 cup heavy whipping cream powder (I used the Nekstella brand)
  • 1/2 cup powdered Swerve
  • 1 tsp vanilla
  • 1/4 tsp salt
  • food coloring
  1. Pre-heat oven to 350 degrees.
  2. Mix together all dry cake ingredients (almond flour, coconut flour, Swerve, baking powder, baking soda, psyllium husk powder).
  3. Add in all wet ingredients (eggs, melted butter, vanilla, monk fruit, sour cream), and stir well.
  4. Line a cookie sheet that has edges with parchment paper. (Mine was roughly 13″ x 18″).
  5. Spread the cake batter evenly on the parchment paper. (You can wet your hands with a bit of water to help spread it more easily.)
  6. Bake for around 16 minutes or until cooked. (The edges may start turning a little bit golden at this point).
  7. While the cake is in the oven, begin making your icing by mixing the softened butter with the vanilla and powdered Swerve until smooth.
  8. Remove cake from oven, and let cool completely.
  9. Using a heart cookie cutter, cut as many hearts as you can out of the cake. (I had a big heart cookie cutter (~3.5″), so mine only made 18 hearts.)
  10. Put icing between the hearts to make 2-layer heart “sandwiches.”
  11. Now it’s time for the white chocolate coating. In a large saucepan, melt the cocoa butter and coconut oil on a very low heat.
  12. Remove from heat and add the heavy whipping cream powder, powdered Swerve, vanilla and salt. Stir until smooth.
  13. Spoon some of the mixture into an icing bag (this will be the white drizzle, so you need to put some aside before you turn the rest of the white chocolate coating pink).
  14. Add pink food coloring to the white chocolate coating mixture and stir until smooth.
  15. Dunk each cake into the pink white chocolate coating. Place on wax paper after dunk and allow coat to settle (you can speed this up by refrigerating it). Once settled, repeat, dipping each cake 2-3 times total.
  16. Once final pink layer is solidified, cut the tip of the icing bag and drizzle the white chocolate on top of each cake.

The nutrition facts depend on your specific ingredients and how big your cookie cutter is. My cookie cutter was quite large (~3.5″), so each cake was 2 servings at least (very filling!).

Keto Mock “Little Debbie Be My Valentine Snack Cakes” Recipe

Source: diabetesdaily.com

Recipe Roundup: To Someone’s Heart Through Chocolates

It has long been a custom for people to give sweets to celebrate the month of love. Stats support this thoughtful gesture: People spent $1.7 billion on chocolates and candy alone in February 2017, according to the National Retail Federation.

This year, why not make your Valentine’s present extra special by preparing it yourself? If you’re up for this kitchen challenge, here are some diabetes-friendly recipes that will satisfy anyone’s sweet tooth.

Photo credit: Brenda Bennett

Sugar-Free White Chocolate Bars

These white chocolate bars are sugar-free, low-carb, and quick to prepare. You can load them with dried cranberries or chopped nuts for more flavor. Brenda of Sugar-Free Mom notes that though this healthy alternative isn’t like the typical white chocolate in the market, it doesn’t mean it tastes any less delicious.

Photo credit: Jennifer Shun

Chocolate Pistachio Bark

Without a doubt, this nutritious chocolate pistachio bark will satisfy your sweet palate. For this recipe, Jennifer of For Good Measure uses dark chocolate, which is a good source of fiber, minerals, and antioxidants. The use of hemp seeds gives you a nutty texture as well as a protein boost.

Photo credit: Caroline Levens

Chocolate Low-Carb Muffins

Can you make something tasty with just three ingredients? Yes, Caroline of Caroline’s Keto Kitchen proves that with her moist muffins. All you need is a chocolate cake mix, some canned pumpkin, and egg white, and you have a fabulous treat for your loved ones. If the taste seems too simple, you can add chocolate chips on top.

Photo credit: Lisa Marcaurele

No-Bake Keto Chocolate Peanut Butter Bars

If you plan to give some treats to someone who loves peanut butter, then look no further. These bars were inspired by a recipe Lisa of Low-Carb Yum learned how to make in middle school Home Economics class. “It’s great to be able to enjoy the same taste in a much healthier version of the no-bake peanut butter bars,” she said.

Photo credit: Lisa Marshall

Abuelita’s Chocolate Truffles

Compared to the recipes above, preparing these truffles take a longer process, but in the end, it is all worth it. Lisa of 24/7 Low-Carb Diner used cinnamon, coffee, and roasted peanuts for a distinctive bite. After making the flavorful mixture, you can roll them into balls and then wrap them up as a gift for someone who loves chocolate but does not need sugar overload. If rolling is too messy for you, you can use it as a pie filling.

Which chocolate recipes do you like baking for yourself, family or friends? We’d love to read them in the comments.

Recipe Roundup_ To Someone’s Heart Through Chocolates

Source: diabetesdaily.com

Creamy Brussels Bake

This content originally appeared on Butter Is Not a Carb. Republished with permission.

I think Brussels sprouts are one of those vegetables that are very versatile and easy to prepare, yet people often avoid them. When they are tender, either by roasting or even steaming, they are absolutely delicious.  This recipe turns them into an absolute comfort food, so much so that you and your guests will forget they are low-carb, high-fat approved.

Creamy Brussels Bake

Turn Brussels sprouts into this easy-to-prepare side dish for some creamy and cheesy goodness. It's low-carb, high-fat comfort food everyone will love.

  • 1.5 lbs fresh Brussels sprouts ((24oz))
  • 8 oz cream cheese
  • 1/2 cup full fat mayonnaise
  • 3/4 cup parmesan cheese (shredded )
  • 1/2 cup yellow onion (diced)
  • salt (to taste)
  • pepper (to taste)
  1. Pre-heat the oven to 350°F.
  2. Wash the Brussels sprouts; remove stems and chop either in half or in thirds depending on size (pieces should be bite-sized).
  3. Dice the onion into small pieces.
  4. Soften the cream cheese in the microwave for about 40 seconds; add mayonnaise, parmesan cheese, onions, salt and pepper.
  5. Add Brussels sprouts and stir gently to combine.
  6. Lightly spray a pie dish (or other shallow baking dish) with non-stick spray. Evenly spread Brussels sprouts mixture.
  7. Bake for 45 minutes uncovered; turn on the broiler for 3 additional minutes to brown the top.

9g net carbs

I highly recommend using a shallow baking dish for this recipe. The sprouts will cook evenly and brown up much better than they would in a deeper baking dish.

Creamy Brussels Bake Recipe

Source: diabetesdaily.com

No-Noodle Keto Lasagna with Spinach and Meat

This content originally appeared on Low Carb Yum. Republished with permission.

Most people assume that lasagna is off-limits for low carb diets. After all, it’s made with layers of pasta noodles.

But when you think about it, the rest of the ingredients in lasagna are pretty low-carb. Cheese is the star of the dish, and many lasagnas use meat as well. Add in a low-carb marinara, and you’re well on your way.

So really, the only thing left is to replace the noodles.

You can easily make a pastaless lasagna recipe by simply taking out the noodles. In fact, this is exactly what I do for my keto Instant Pot recipe. The result is super tasty, but also very messy. It’s the kind of dish you eat out of a bowl, not on a plate.

There’s nothing wrong with that, but it is a bit different than traditional lasagna. In my opinion, to make an authentic style pasta-free lasagna, you just need to make it in layers.

Substitute for Lasagna Noodles on a Keto Diet

There are a few great options to replace the pasta layer when you’re making a low-carb lasagna.

One tried and true method is using a vegetable layer. You could try spaghetti squash, cabbage, eggplant, or even strips of zucchini noodles to replace the pasta layer. But vegetables add extra carbs.

Another option is to use thin slices of deli meat. In Maria Emmerich’s cookbook, Quick and Easy Ketogenic Cooking, she has a fantastic recipe for skillet lasagna that uses thin roasted chicken breast to create the layers. You could also try pepperoni or salami for even more flavor.

Replace Pasta with Meat

When I was creating this recipe, I decided I wanted to try something a bit different. I wanted a dish that was super satisfying and full of great flavor that didn’t rely on veggies.

So, I decided to replace the pasta layer with meatza!

If you’re not familiar with meatza, it’s just a term for a low-carb pizza crust made out of meat. It holds up really well to sauces and melted cheese, so it’s great for Italian cooking. I also use it in my spinach tomato meatza pizza recipe.

The meatza noodle layer adds a ton of flavor and really takes this keto no-noodle lasagna to the next level. And it’s quite easy to make!

No-Noodle Keto Lasagna with Spinach and Meat

A low-carb lasagna for meat lovers. Rather than try to sneak in a vegetable for the pasta layer, meat is used instead for this no-noodle keto friendly casserole.

Meatza Ingredients:

  • 2 pounds ground lean beef
  • 1 egg yolk (beaten)
  • ½ cup parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon ground sage
  • 1 teaspoon ground oregano
  • 1 teaspoon dried thyme
  • ½ – 1 teaspoon cayenne pepper powder (can be omitted if desired)
  • salt and ground black pepper (to taste)

Lasagna Ingredients:

  • 2 – 2 ½ cups marinara sauce
  • 10 ounces spinach
  • 2 egg yolks (beaten)
  • 1 cup ricotta
  • 2 cups mozzarella cheese (freshly grated )
  • ½ cup parmesan
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • fresh parsley ( for garnishing)

Making the meat slices

  1. In a small container, mix onion powder, garlic powder, sage, oregano, thyme and cayenne powder (if using). Reserve ½ teaspoon for marinara sauce.
  2. Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
  3. Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
  4. In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.

Preparing the lasagna

  1. In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredient and mix well. Set aside.

  2. In another bowl with beaten egg, fold in ricotta. Set aside.
  3. In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
  4. Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8×8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.
  5. In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.

Recipe can be split between two loaf pans to eat one now and save one in the freezer for later. The frozen unbaked casserole can be baked right from the freezer or thawed first to shorten baking time. Just bake at 350°F until heated throughout, about 15 minutes thawed and 20 minutes frozen.

Net carbs: 2 g per serving

No-Noodle Keto Lasagna with Spinach and Meat Recipe

Source: diabetesdaily.com

Shaved Brussel Sprout Salad

This content originally appeared on ForGoodMeasure. Republished with permission.

I disliked Brussel sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.

Shaved Brussel Sprout Salad

This naturally low-carb and gluten-free salad is a quick recipe for those craving for some greens to complement an entree.

  • 2 cups Brussel sprouts (shredded)
  • 1 teaspoon sea salt
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic
  • ½ cup flat-leaf parsley (chopped)
  • ½ cup salted almonds (roasted, chopped)
  • 1 cup avocado (sliced)
  1. Wash and process brussel sprouts.
  2. Toss with sea salt and rest 15 minutes.
  3. Combine mustard, lemon juice, olive oil and garlic.
  4. Toss brussel sprouts and parsley in dressing, until well-covered.
  5. Top with almonds and avocado.

3g net carbs

Shaved Brussel Sprout Salad Recipe

Source: diabetesdaily.com

Easy Keto Spicy Thai Noodle Bowl

This content originally appeared on Sugar-Free Mom. Republished with permission.

Noodle Bowls

When you think of noodle bowls, what comes to mind? Ramen noodles or rice noodles from Chinese restaurants? Typically noodle bowls are any of those traditional style noodles from Asian recipes. Delicious noodle bowls require just a few things to make them memorable; a flavorful broth, comforting soft noodles, delicious veggies, and some protein, though some without are just as tasty.

To make keto noodle bowl, we need to swap out the high carb noodles with something less carby. You could use spiralized veggies like zucchini, but that requires a bit more work than making this quick and easy keto noodle bowl I’m going to share with you today.

Shirataki Noodles

Shirataki noodles or miracle noodles are the perfect keto swap for rice noodles in this dish. If you’ve never tried them before, they are a zero-calorie food that is derived from the Konjac yam. The fiber that comes from the root of this plant is called glucomannan. This is a starch that is an indigestible dietary fiber, and therefore, they have no calories or carbohydrates.

They do not have much of a taste of their own but do have a smell when you first open the package. It’s best to rinse and drain them well before using. Once in a recipe, the noodles will absorb the flavors, spices, and sauce that the recipe includes, so they are a fantastic option for swapping in many traditional Asian dishes that use noodles or pasta.

You can add more protein like cooked chopped chicken or steak, but to make this even easier, eggs are the protein of choice for this bowl. This easy recipe whips up in very little time for a quick lunch or dinner on a busy weekday. I honestly can’t think of a more comforting meal than a noodle bowl like this. As I said, if you’ve never tried these miracle noodles, try them in this flavorful recipe. I doubt you’ll be disappointed!

Keto Spicy Thai Noodle Bowl

This Easy Keto Spicy Thai Noodle Bowl is a quick 15 minute Low Carb Keto meal!

  • 14 ounces shirataki noodles (2 7-ounce bags)
  • 1/4 cup avocado oil
  • 1 cup broccoli florets
  • 1/2 cup mushrooms (chopped)
  • 1 green onion (roughly chopped)
  • 3 tbsp coconut aminos
  • 2 tbsp Swerve (brown sugar sub)
  • 1.5 tbsp Sriracha (sugar-free)
  • 2 large eggs (beaten)
  • 1 tbsp cilantro (minced)
  1. Prepare shirataki noodles according to the directions on the package.
  2. Heat the oil in a large skillet over medium heat. Add the broccoli, mushrooms, and green onions to the skillet. Cook 3-4 minutes until softened.
  3. Mix the sauce in a small bowl by adding the coconut aminos, Swerve and Sriracha, stir until combined.
  4. Add in the eggs and scramble. Add in the prepared noodles and sauce. Bring to a simmer just until the sauce is thickened, about 4-5 minutes. Stir in the cilantro and serve.

Net carbs: 7g

 

Easy Keto Spicy Thai Noodle Bowl Recipe

Source: diabetesdaily.com

Recipe Roundup: Food for Luck and Fortune in 2020

They say that what you eat on January 1 can shape how your year is going to unfold. Whether you believe in this superstition or you’re just looking for low-carb New Year meal ideas, here are some of your lucky — and diabetes-friendly — options. 

Peanut Chicken Zucchini Noodles

low-carb New Year food

Photo credit: Lisa MarcAurele

In China, people eat noodles on New Year’s Day for longer life. People with diabetes can still follow this practice without worrying about blood sugar spikes with this Thai-inspired zucchini recipe from Lisa of Low-Carb Yum. This dish is easy to prepare, loaded with vegetables, and quite tasty. Try to keep the zucchini as long as possible. As believed, the longer the noodles (zoodles), the longer the life. 

Crock Pot Cabbage Roll Soup

cabbage roll soup

Photo credit: Brenda Bennett

Eating cabbage on New Year’s Day is considered lucky in many parts of Eastern Europe. This vegetable signifies paper money, so consuming it on the first day of the year will help attract prosperity into your life. If you’re a person with diabetes who wishes financial blessings in 2020, check out this low-carb recipe from Brenda of Sugar-Free Mom. Brenda said this “is a comforting, hearty, but keto, low carb meal you can make any weeknight.”

Cuban Pork Tenderloin

Cuban Pork Tenderloin

Photo credit: Lisa Marshall

Another food associated with wealth is pork. Fortunately, it has zero carbohydrates, and you can find plenty of low-carb pork recipes on the web. One of which is this recipe from Lisa of 24/7 Low-Carb Diner. It is easy to prepare, although you need about 6-8 hours of marinade time. “This pork tenderloin is delicious–tender, yet it still holds together in slices,” Lisa said. 

Cornbread Muffins

Cornbread Muffins

Photo credit: Jennifer Shun

They say that cornbread symbolizes gold, so making it part of your New Year celebration may draw in financial abundance in 2020. If you worry about the high carbs, Jennifer of For Good Measure has got you covered. Her delicious cornbread muffins contain only 6g of carbs each. “My northern-inspired cornbread is denser, less cake-like, and not at all sweet. The perfect accompaniment to a savory soup or hearty salad,” she said. 

Does your family have any New Year food traditions? Please share it with us in the comments. 

Recipe Roundup_ Food for Luck and Fortune in 2020 (1)

Source: diabetesdaily.com

Unstuffed Cabbage Roll Bake

This content originally appeared on Low Carb Yum. Republished with permission.

This is one of those recipes that is pretty difficult to screw up. There’s a lot of room for changing up the seasonings to suit as well.

I’ve never actually made cabbage rolls before, but I’ve watched my mother-in-law make them in the past. It seems like a lot of work if it’s just a dish you are making for an everyday low-carb meal.

Don’t expect things to hold together well in this unstuffed cabbage roll bake. Unlike the filling of regular cabbage rolls, the Miracle Rice isn’t sticky enough to bind the ingredients together.

I found this to be a comforting meal, particularly on cool rainy weather.

I hope you give this one a try. It would make a nice dish for potluck get-togethers. And, you could slow cook it in a crock pot and keep it warm during the party if you have access to a power outlet.

Unstuffed Cabbage Roll Bake

Try this low-carb unstuffed cabbage roll bake when you don’t have time to make individual cabbage rolls. A great meal to share with family and friends!

  • 14 ounces Miracle Rice (2 bags)
  • 2 pounds cabbage
  • 2 tablespoons olive oil
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 1 pound ground beef
  • 1/2 cup tomatoes (diced)
  • 8 ounces canned tomato sauce
  • 3 tablespoons parsley ( or 1 tablespoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 lemon
  1. Drain the Miracle Rice then soak in water for 5-10 minutes. Drain again.
  2. Pour Miracle Rice in small pot and stir fry in a dry pan until most of the water is gone and the rice feels like it is starting to stick to the pan. Set aside.
  3. Peel off the cabbage leaves and boil until tender. Drain. Chop up into bite sized pieces.
  4. Heat olive oil in large pot. Add onion and garlic and cook until fragrant. Add ground beef and cook until brown.
  5. Stir in tomatoes, cabbage, tomato sauce, parsley, salt, and pepper. Adjust seasonings to taste.
  6. Stir in Miracle Rice and juice from one lemon.
  7. Spread out into a 9×13-inch casserole dish. Bake at 350F for about 45 minutes or until it begins to brown.

Net Carbs: 5.1 g

Unstuffed Cabbage Roll Bake Recipe

Source: diabetesdaily.com

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