Okay, okay. I know I promised to bring you savory mug cakes and I definitely will – I just thought a nice intermittent break would be useful for the people that don’t always enjoy mug cakes. Don’t worry though, they’re coming soon!
These cabbage rolls are really an awesome way to eat corned beef. I knew for sure I was making corned beef for St. Patty’s day (and sorry I didn’t post this yesterday, I had it for dinner last night), but I didn’t know what way I would eat it. Once I took the cabbage out, I know immediately what I was going to do!
The corned beef came out delicious – absolutely tender, nice and fatty on the top, and a great texture for a cabbage wrap. The white wine and coffee (though some of you won’t believe me) really help deepen the flavors of the meat. Seriously, if you’ve never paired these 2 ingredients together, it’s about time you did!
The onions and lemon are totally optional, but they add that hint of sweetness that really takes this over the edge. You’re welcome to add sauces of your choice too – a keto BBQ sauce would do really well, though it’d mask over a lot of the fantastic flavors of the meat. It’s all up to you – if you do end up doing something unique leave a comment and let me know what you did!
Yields 5 Servings of 3 Corned Beef Cabbage Rolls
The Preparation
- 56 ounces corned beef
- 1 tablespoon erythritol
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 whole bay leaf, crushed
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup brewed coffee
- 1/4 cup dry white wine
- 2 teaspoons worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 15 large savoy cabbage leaves
- 1 medium onion, sliced
- 1 medium lemon
The Execution
1. Add the corned beef to the slow cooker and rub with 1 Tbsp. NOW Erythritol, 2 tsp. Kosher Salt, 1 tsp. Whole Peppercorns, 1 tsp. Mustard Seeds, 1 Crushed Bay Leaf, and 1/2 tsp. Red Pepper Flakes.
2. Add the liquids: 1/4 Cup Coffee and 1/4 Cup White Wine, then rub the corned beef with 2 tsp. Worcestershire, 1 Tbsp. Brown Mustard, 1 Tbsp. Bacon Fat, 1/4 tsp. Cloves, and 1/4 tsp. Allspice.
3. Put the lid on the top of the slow cooker and turn it to low. You need to cook this for 6 hours.
4. Once your corned beef is almost done, peel away 15 Cabbage leaves from a Savoy Cabbage. Season them with salt and pepper to taste.
5. Bring a pot of water to boil, then add your cabbage leaves and cook them for 3-4 minutes.
6. Blanch the cabbage leaves by transferring them over to iced water for 3-4 minutes.
7. Dry the cabbage leaves off and set aside.
8. In the same pot of water, add your sliced onion and bring to a boil again. Let these cook until tender.
9. Remove the meat from the slow cooker and slice it into portions.
10. Make a cabbage roll by laying a leaf down flat, adding meat and onions, and rolling it up.
11. Serve with squeeze of fresh lemon juice!
This makes a total of 5 servings of Low-Carb Corned Beef Cabbage Rolls. Each serving comes out to be 870 calories, 63.4g fats, 7.3g net carbs, and 59.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 56 ounce corned beef | 3985 | 301.3 | 7.5 | 0 | 7.5 | 288.5 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon kosher salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon black peppercorns | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| 1 teaspoon mustard seeds | 10 | 0.7 | 0.6 | 0.3 | 0.3 | 0.5 |
| 1 whole bay leaf | 3 | 0.1 | 0.8 | 0.3 | 0.5 | 0.1 |
| 1/2 teaspoon crushed red pepper flakes | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1/4 cup brewed coffee | 1 | 0 | 0 | 0 | 0 | 0.1 |
| 1/4 cup dry white wine | 48 | 0 | 1.5 | 0 | 1.5 | 0 |
| 2 teaspoon worcestershire sauce | 9 | 0 | 2.2 | 0 | 2.2 | 0 |
| 1 tablespoon whole grain mustard | 9 | 0.5 | 0.9 | 0.6 | 0.3 | 0.6 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon ground cloves | 1 | 0.1 | 0.4 | 0.2 | 0.2 | 0 |
| 1/4 teaspoon ground allspice | 1 | 0 | 0.4 | 0.1 | 0.3 | 0 |
| 15 large savoy cabbage leaves | 90 | 0.3 | 20.3 | 10.5 | 9.8 | 6.8 |
| 1 medium onion | 38 | 0.1 | 8.8 | 1.6 | 7.2 | 1.3 |
| 1 medium lemon | 24 | 0.3 | 7.8 | 2.4 | 5.5 | 0.9 |
| Totals | 4350 | 317.2 | 52.9 | 16.6 | 36.3 | 299.1 |
| Per Serving (/5) | 870 | 63.4 | 10.6 | 3.3 | 7.3 | 59.8 |
Low-Carb Corned Beef Cabbage Rolls
Ingredients
- 56 ounce corned beef
- 1 tablespoon erythritol
- 2 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 whole bay leaf crushed
- ½ teaspoon crushed red pepper flakes
- ¼ cup brewed coffee
- ¼ cup dry white wine
- 2 teaspoon worcestershire sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 15 large savoy cabbage leaves
- 1 medium onion sliced
- 1 medium lemon
Instructions
- Add the corned beef to the slow cooker and rub with erythritol, salt, peppercorns, mustard seeds, crushed bay leaf, and red pepper flakes.
- Add the coffee and white wine. Rub the beef with Worcestershire sauce, whole grain mustard, olive oil, cloves, and allspice.
- Cover the slow cooker and cook on low for 6 hours.
- Once the corned beef is almost ready, peel off some cabbage leaves and season with salt and pepper.
- Bring a pot of water to a boil, then add in the cabbage leaves and cook for 3–4 minutes.
- Blanch the cabbage leaves by submerging them in ice water for another 3–4 minutes.
- Dry the leaves off and set aside.
- In the same pot of water, add the sliced onion and bring to a boil again. Let cook until tender.
- Remove the meat from the slow cooker and let rest a few moments, then slice.
- Create the cabbage rolls by placing the meat and onions on top of a cabbage leaf and rolling it up.
- Serve with a squeeze of fresh lemon juice!
