Cabbage - Unstuffed

Cabbage - Unstuffed

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head cabbage

  • 1 to 1½

    pounds ground meat (beef, turkey, combos, whatever), depending on the servings you want

  • ¼

    cup minced onion

  • 1

    Tbsp caraway seeds

  • 1

    tsp ground coriander

  • 1

    tsp garlic powder

  • 1

    can tomatoes (about 16 oz) (diced is nice, but whole is fine)

  • 3

    Tbsp lemon juice (can use vinegar, which is actually more traditional)

  • sweetener

  • salt, pepper


1) Cut the cabbage into chunks, about 3 inches on a side (you don't have to be exact). Separate into pieces, maybe 2 to 4 leaves thickness each. Put about half in the bottom of the roasting pan or crock pot. 2) Mix the meat, onion, and spices, including salt and pepper. Form into meatballs, and nestle them amongst the cabbage leaves. Put the rest of the leaves on top. 3) Put tomatoes and lemon juice or vinegar into blender (or into a pot and use a stick blender, or use a food processor). Pulse a few times. You want the tomatoes partially pureed, but still to have the chunks. You can fully puree half the can, if desired. You can do this in a pot on the stove and cook it down a bit if you want (it's probably best to do this in order to blend the flavors, but it's not crucial). 4) Add sweetener to the tomato mixture until you get a nice "sweet and sour" effect. Add a bit of salt and pepper, and another tablespoon of caraway seeds, if desired. Pour the mixture over the cabbage. 5) Bake in oven at 350 F for 1 hour. I like to cover it for the first 20 minutes to get the juices going, and then remove the cover. In a crock pot, cook for 6 to 8 hours on low or 2 to 3 on high. Nutritional Analysis: Total calories and fat are going to depend upon meat chosen. For four servings made with 1 1/4 lb. meat, each serving has: 15 grams effective carbohydrate plus 9 grams of fiber and 30 grams of protein


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