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1 head cabbage
1 large turnip, peeled and shredded
1/2 cup finely chopped celery
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
2 eggs beaten
2 garlic cloves, minced
3/4 t. salt
1/2 t. pepper
1 pound ground beef
2 cans (8oz.each) tomato sauce
1/2 t. dried basil
1/2 t. dried parsley flakes
How To Prepare:
Cook cabbage in boiling water just until the leaves fall off the head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside.( Refrigerate remaining cabbage for another use.)
In a large bowl, combine the shredded turnip, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
Place in a greased 13x9x2in baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350 degrees for 30-35 mins or until meat thermometer reads 160 and cabbage is tender.