GALUMPKI’S LOW CARB
Have I mentioned how much I love my son-in-law?! He experimented with replacing rice with cauliflower rice and I had a hard time telling which one was regular & which was low carb!! PS- this recipe also freezes really well.
Low Carb Galumpki
Makes 2 - 9x13 Casseroles
Ingredients
2 Heads Cabbage
3 ½ - 4 pounds Ground Beef
1 ⅓ sticks of Salted Butter
3 Yellow Onions, diced
5 Garlic Cloves, minced
3 - 14.5 ounce cans Stewed Tomatoes, preferred brand Del Monte
2 - 12 ounce bags of Frozen Cauliflower Rice, defrosted
¾ - 1 lb Salt pork (diced) (partially frozen)
Salt pepper to taste
Directions
Preheat the oven to 350°F
Add the whole cabbage to one large or two smaller stock pots filled ¾ with water and bring to a boil.
Boil the cabbage for at least an hour or until you can stick a paring knife through the cabbage. Place cabbage in a strainer to drain and cool.
Once cool to touch, remove the core and peel the cabbage leaves and set aside.
The outer leaves and the one’s that are damaged, set aside.
Put the salt pork in the freezer for 30-45 minutes, then dice (this will make it easier to cut up).
Saute the salt pork until crispy, scoup out with a slotted spoon and drain on a paper towel. Keep the fat reserved in the pan for later use.
Turn the heat to medium and add butter to the fat and melt, then add the onions and cauliflower rice and saute until onions are soft and translucent (about 4-5 minutes).
Add the salt pork, sauteed onions, cauliflower rice and juices to a bowl and mix. Set aside.
Add two of the stewed tomato cans to a bowl and puree with an immersion blender or food processor. Chop the other can into pieces and add to the same bowl. Set aside.
Add the uncooked beef, pork and onion/caulfilower rice mixture to a bowl and mix, set aside.
Add ½ c of just the pureed juice (none of the tomatoes) to the bottom of the 9x13 casserole dishes (¼ c each pan) and spread around evenly.
Take the outer and damaged leaves and remove the stems and layer the bottom of the casserole dish.
Place a cabbage leaf as flat as it can be without ripping the leaves. Add about ⅓ c of the mixture at the base of the stem. Fold the sides in and roll the leaf up tightly. Place the cabbage in the casserole dish seam side down. The cabbages should be packed tightly.
Pour the tomato mixture over the casseroles. Cover with aluminum foil and cook for 1 ½ -2 hours or until an internal temp of 165 degrees.
If you want to freeze one of the casseroles, do this before cooking. Defrost the casserole and then cook it.
