This recipe is a recreation of a family favorite for stuffed cabbage. I’ve simplified things by turning the original dish into a less complicated, super tasty casserole. The result is less work for you and a sumptuous meal the entire family will love. The tender cabbage and meatballs are surrounded by luscious sweet and sour sauce, making this hearty casserole the perfect meal to feed a hungry crew on a budget. 

Yield: 9 servings

Serving size: 1 square


Ingredients:

  • 2 lb. (907.18g) ground beef
  • 2 large eggs
  • 1 small head of cabbage, approx. 2 lbs (907.18g)
  • 1 1/2 cups (375g) plain tomato sauce
  • 1 1/2 cups (355.5g) water
  • 1/2 cup + 1 tbsp. (81g) powdered erythritol
  • 4 tbsp. (56.7g) fresh-squeezed lemon juice
  • 3 tbsp. (45g) apple cider vinegar
  • 1 tsp. (2.4g) onion powder
  • 1 1/4 tsp. (4.5) salt
  • 1/4 tsp. (0.58g) ground black pepper
  • 1/4 tsp. (0.48g) allspice

Directions:

  1. Rinse the cabbage. Using a sharp knife carefully, remove the core.
  2. Cut the cabbage in half from the top to where the core was. Cut each half in half again, from side to side, to make four long wedges.
  3. Separate the leaves into an eight-quart soup pot or saucepan, removing any remaining core or tougher stem pieces.
  4. Fill the pot three-quarters of the way with water. Add a half teaspoon (3g) of salt to the water.
  5. Boil the cabbage for ten minutes or until tender.
  6. Drain the cabbage in a colander, set it on the side to cool, and preheat the oven to 350 °F (180 °C).
  7. While the cabbage is cooling, we’ll make the sauce and the meatballs.
  8. In a large bowl, combine the tomato sauce, water, vinegar, lemon juice, pepper, allspice, powdered erythritol, and the remaining three-quarters of a tsp. of salt. Mix well to incorporate and set on the side for now.
  9. Add the meat, the eggs, and two tablespoons (approx 31g) of the sauce to a separate, large bowl. Mix well to combine and form the mixture into twenty-seven or twenty-eight golf ball-sized little meatballs.
  10.  Place about one cup (243 g) of the reserved sauce into the bottom of a 10″x15″ (25.4cmx38.1cm) baking pan. There should be enough to coat the bottom.
  11.  Place a single layer of cabbage leaves across the top of the sauce in the pan, opening each leaf before placing it.
  12.  Use more opened cabbage leaves to fill in any gaps, then create a second even layer of cabbage on top of the first layer.
  13.  Arrange the meatballs evenly across the top of the cabbage.
  14.  Cover the meatballs evenly with the remaining cabbage leaves, opening each leaf as before.
  15.  Pour the remaining sauce over the top of the casserole. Be sure to pour sauce along all four edges and across the top.
  16.  Cover the casserole tightly with aluminum foil and bake in the center of the preheated oven for 2 hours or until the meatballs are cooked and the cabbage is tender.
  17.  Serve immediately.
  18.  Leftovers may be stored in a covered container in the refrigerator or frozen for future meals.

Nutritional Information Per Serving:

Calories 310 * Total Fat 21g * Total Carbs 9g * Protein 20g

Print Friendly, PDF & Email