Ukrainian Prockus Stuffed Cabbage Low Carb Recipes

STUFFED CABBAGE (UKRAINIAN PROCKUS)

Steps:

• Combine the cranberry sauce, tomato sauce, 2 cups tap water and brown sugar and bring to boil.
• Reduce to a simmer and add white raisins.
• Simmer 5 minutes.
• Core the heads of cabbage and place into a large pot.
• Cover with boiling water.
• Cover the pot and cook 10 to 15 minutes.
• Remove from hot water.
• Then cover the cabbage with cold water and separate the leaves.
• You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves.
• When the rest of the cabbage is done, place that into the cold water and separate those leaves.
• In a mixing bowl place the raw ground meat, raw rice, 1 egg, 3 saltine crackers that are soaked and squeezed dry, graded onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper to taste.
• After mixing the meat mixture well, fill the cabbage leaves with the meat mixture, rolling them closed, and place the large golf ball sized balls into a deep roasting pan.
• Cover with the tomato sauce mixture.
• Cover the pan with the lid or with heavy duty aluminum foil and bake in pre-heated 375 degree oven for 1 hour.
• Remove the cover and continue to bake at 375 degrees for an additional hour.
• You can either serve immediately or freeze until needed.

UKRAINIAN PROCKUS (STUFFED CABBAGE - LOW CARB)

Steps:

• Combine the cranberry sauce, tomato sauce, 2 cups tap water, and Splenda and bring to boil.
• Reduce to a simmer and add white raisins.
• Simmer 5 minutes.
• Core the head or heads of cabbage and place into large pot.
• Cover with water and bring to boil.
• Cover the pot and cook 10 to 15 minutes.
• Remove from hot water.
• Cover the cabbage with cold water and separate the leaves. I use only the larger leaves to go completely around the meatballs.
• In a mixing bowl, place the raw ground beef, 1 egg, 3 saltine crackers that are soaked and squeezed dry, grated onion, 1/4 cup warm water, 1 tablespoon ketchup, salt and pepper.
• After mixing the meat mixture well, form into meatballs and wrap each meatball in a cabbage leaf rolling them closed, and place them into a deep roasting pan.
• Cover with the sauce mixture.
• Cover with a lid or heavy duty aluminum foil and bake in a pre-heated 375 degree oven for an hour.
• You can either serve immediately or freeze until needed.
• NOTE: I usually make a double amount of sauce to use over mashed potatoes, because it is so delicious.

LOW CARB STUFFED CABBAGE CASSEROLE

Steps:

• Chop cabbage, and place in a dutch oven.
• Cover with water and boil 2o minutes or until tender.
• Brown ground beef and drain well.
• Mix cabbage and beef together.
• Place 1/3 of meat mixture in a 13x9x2 baking dish.
• Top with 1/3 can of tomatoes.
• Top with 1/3 cup of shredded cheese.
• Repeat layers 2 times, making 3 layers in all.
• Bake uncovered at 350 degrees for 1 hour.

UKRAINIAN CABBAGE

Steps:

• Combine the cranberry sauce, tomato sauce, 4 cups tap water and brown sugar and bring to boil.
• Reduce to a simmer and add white raisins. Simmer 5 minutes.
• Core the heads of cabbage and place into a large pot. Cover with boiling water. Cover the pot and cook about 10 to 15 minutes, until cabbage is wilted.
• Remove from hot water. Then cover the cabbage with cold water and separate the leaves. You may have to replace the inner half of the cabbage into the hot water, in order to soften the rest of the leaves. When the rest of the cabbage is done, place that into the cold water and separate those leaves. You will want to tear the large leaves in half.
• Preheat oven to 350 degrees F.
• Drain all of the cabbage well and place the cabbage into a roasting pot. Pour the sauce into the same pot and mix the cabbage and sauce with a wooden spoon.
• Cover pot with lid or with heavy duty aluminum foil and bake in preheated 375 degree oven for 15 minutes.

SIMPLEST BRAISED CABBAGE - LOW CARB

Steps:

• Shred cabbage. I use Cuisinart slicing disk.
• Rinse and drain cabbage.
• Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume.
• Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like.
• If you have an aversion to Splenda, use about 1 cup of sugar in its place.
• This will keep well for at least a week.