To my lovely mother, thanks for the recipe.
Low Carb Stuffed Cabbage Rolls
1 head green cabbage, 2lb
2 green onions, chopped
2 teaspoons garlic powder
2 lbs lean ground beef
1/4 cup grated Parmesan cheese
1 Tablespoon Worcestershire sauce
2 small celery ribs, finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar tomato sauce
Preheat oven to 400°F.
Bring a large pot of salted water to a boil.
Cut core from cabbage and place into water.
As leaves become softened, remove and place in colander.
Season tomato sauce with oregano and garlic powder. Set aside.
Place all filling ingredients into a large bowl and mix well with your hands.
Assemble the cabbage rolls:
Take a large cabbage leaf and carefully cut out the large stiff vein at the base.
Place about 1/3 cup of filling near top part of the leaf not the stem end of leaf.
Mold the filling to a log shape with your hands.
Fold sides of leaf over filling, then roll up and set aside seam side down.
Repeat until all filling is used up.
Tear up some of the remaining leaves to line a baking pan.
Place rolls seam side down in pan.
Pour sauce over all and add ½ cup water.
Cover with more torn leaves.
Cover tightly with foil.
Bake about 45 minutes.