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Low Carb Slow Cooker Lamb Stuffed Cabbage Leaves Recipe

Gluten Free
Lunch
Main Dishes
Paleo
★★★★☆
4.5/5
(8 reviews)
By Zylo Nutritionist Team
Low Carb Slow Cooker Lamb Stuffed Cabbage Leaves
Zylo Recipes

Description

Imagine tender cabbage leaves, carefully wrapped around a savory filling of ground lamb and fragrant herbs. This dish offers a delightful combination of textures and flavors, perfect for a comforting and satisfying meal. The lamb, rich and flavorful, is complemented by a medley of aromatic herbs that infuse the filling with a warm and inviting essence.

Finely chopped low-carb vegetables add a subtle sweetness and satisfying crunch, balancing the richness of the lamb. The cabbage leaves, gently steamed to perfection, provide a delicate outer layer that holds the savory filling within. The beauty of this recipe lies in its simplicity and hands-off cooking method.

After a bit of initial preparation, the slow cooker takes over, allowing the flavors to meld and deepen over time. The result is a dish that is both flavorful and incredibly tender, with the cabbage leaves becoming soft and yielding, and the lamb filling becoming incredibly moist and succulent. These stuffed cabbage leaves are a treat on their own, offering a complete and satisfying meal in each little parcel.

Alternatively, you can serve them alongside a bed of cauliflower rice to create a more substantial and balanced dish. The light and fluffy cauliflower rice provides a neutral base that complements the rich flavors of the stuffed cabbage leaves without overpowering them. While the recipe calls for a whole savoy cabbage, only a portion of the leaves are actually used for stuffing.

The remaining leaves are placed in the slow cooker to create a steaming environment for the cabbage parcels, ensuring they cook evenly and retain their moisture. This clever technique helps to create a perfectly cooked dish with tender cabbage leaves and a flavorful filling. This recipe is a celebration of simple ingredients transformed into a comforting and delicious meal.

It's a perfect dish for a cozy night in, or for entertaining friends and family. The aroma that fills your kitchen as the cabbage leaves slowly cook is simply irresistible, promising a culinary experience that is both satisfying and memorable.

Preparation Time

Prep Time
30 min
Cook Time
4 h 0 min
Total Time
4 h 30 min

Nutrition Information

Per 1 servings (per 2 stuffed leaves) serving
C
Calories
350 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
30 g
C
Fats
20 g
Saturated Fats 8 g
Unsaturated Fats 10 g
Cholestrol 80 mg
Sodium 400 mg
Potassium 500 mg
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Ingredients

    1.
    Lamb Ground Raw
    Lamb Ground Raw
    1 pound
    2.
    Cabbage Raw
    Cabbage Raw
    6 leaf, large
    3.
    Tomato Puree
    Tomato Puree
    2 tablespoon
    4.
    Spices Oregano Dried
    Spices Oregano Dried
    2 tsp, leaves
    5.
    Spearmint Dried Mint
    Spearmint Dried Mint
    1 tsp
    6.
    Spices Cinnamon Ground
    Spices Cinnamon Ground
    1 tsp
    7.
    Ground Cumin by Tone's
    Ground Cumin by Tone's
    1 tsp
    8.
    Shallots Raw
    Shallots Raw
    2 tbsp chopped
    9.
    Garlic
    Garlic
    1 clove
    10.
    Tomatoes
    Tomatoes
    1 medium
    11.
    Zucchini
    Zucchini
    ½ medium
    12.
    Vegetable Stock Pot by Knorr
    Vegetable Stock Pot by Knorr
    0.5 cup
    13.
    Salt
    Salt
    ½ teaspoon
    14.
    Black Pepper
    Black Pepper
    ⅕ tsp

Instructions

    1.
    Cut the thick stem from the base of the cabbage and pull all the cabbage leaves off, including the smaller ones.
    2.
    Submerge the cabbage leaves in a large pan of boiling water for 3-4 minutes to allow them to soften. Drain, pat dry and reserve to one side.
    3.
    Add the lamb mince to a mixing bowl with the mint, oregano, cumin and cinnamon. Use your hands to mix together well.
    4.
    Finely dice the zucchini and the shallot and add to a mixing bowl. Mince the garlic into the bowl and add the tomato puree. Stir well to combine.
    5.
    Add the vegetable mix to the minced lamb, season with salt and pepper and use your hands to thoroughly combine.
    6.
    Arrange 6 of the biggest cabbage leaves and trim off any hard stalks at the base of the leaves.
    7.
    Take half of the remaining smaller leaves to create a layer on the base of the crock pot.
    8.
    Depending on the size of your cabbage leaves, you will want up to ½ a cup of the mince mixture per large leaf. Taking approximately half a cup at a time, form the mixture into an oval shape and place at the end of each leaf.
    9.
    Fold the sides of the leaf in to cover the ends of the mince, then roll the leaf over to form a tight log.
    10.
    Once you have stuffed each leaf, pack them tightly into the base of the crock pot.
    11.
    Dice the tomato and scatter over the cabbages and pour over the stock.
    12.
    Cover the rolls with a layer of remaining leaves.
    13.
    Turn the crock pot to high and cook for 4 hours or until the lamb is completely cooked through and piping hot. Discard the top layer of leaves and serve the stuffed leaves immediately.