Low Carb Chicken – Stuffed Cabbage Leaves

Cabbage is great for the diet conscious, and low in calories. Cabbage rolls are one of my favorites so why not remove the ground beef and stuff the leaves with a chicken mixture. These Low Carb Chicken Stuffed Cabbage Leaves are very high on my list. Soooo tasty, I serve them with Low Carb Mashed Cauliflower.

8 large cabbage leaves

Stuffing

1/2 tbls butter

1 onion, chopped

1 stalk celery, finely chopped

3 large cauliflower florets, finely chopped

2 tbls fresh or dried parsley

2 tabls fresh or dried chives

3 chicken breasts chopped finely

Sauce

1 ½ tbls butter

1 onion, chopped

1 clove garlic, crushed

2 ripe tomatoes, chopped

2 tbls tomato paste

2 cups chicken stock

½ cup dry white wine

½ tsp dried marjoram

Cut the stem of the first cabbage leave and peel off one at a time or blanch cabbage in boiling water for 2-3 minutes. Drain and pat dry.

To make stuffing, melt butter in skillet, cook onions and celery till tender. Combine cauliflower, parsley, chives and chicken, mixing well.

Heap spoonful’s of mixture at the base of the cabbage leaf, fold in sides of leaf and roll up tightly secure with a toothpick. Arrange cabbage in baking dish.

To make sauce, melt butter in a saucepan. Cook onion and garlic until soft. Stir in tomatoes, tomato paste, stock, wine and marjoram. Bring to a boil, cook for 5 minutes.

Pour sauce over cabbage rolls cover and bake at 400F for 30 minutes. After 15 minutes turn cabbage over, baste with sauce and cook for another 15 minutes.

8 servings

Yield: 1 net carb per serving

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