Low-Carb Corned Beef Cabbage Rolls
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.
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!
Nutrition
Calories: 870kcalCarbohydrates: 7.3gProtein: 59.8gFat: 63.4g