Low Carb Crock Pot Layered Turkey and Cabbage (the low carb and low fat version of stuffed cabbage)
This is my version of Laura Dolson's low carb stuffed cabbage recipe. She has a great low carb site on About.com, check it out but be warned it is not allergy friendly per say.
1 whole green cabbage, washed and patted dry
1 lb. lean ground turkey, bison, or grass-fed beef
4 natural (no sulfur) sun-dried, chopped
5+ cloves fresh garlic
1/2" chunk fresh ginger root, minced
1/2" chunk fresh horseradish root, minced
1 carrot, chopped or grated
1 T. San-J low sodium wheat-free tamari
1 T. Bragg's liquid aminos
1/4 c.-1/2 c. low sodium organic free range chicken broth (or vegetable broth)
1 28 oz. can organic crushed tomatoes (or fresh tomatoes)
Seasonings:
1 T. oregano
1 T. Italian seasoning
1 T. garlic powder
1 T. onion powder
2 T. crushed red pepper flakes
1 T. turmeric
Tear off outer leaves of washed and dried cabbage and set aside. Spray inside of slow cooker with olive oil spray (or use coconut oil). Thinly slice the rest of the cabbage into 1/8" to 1/4" slices and set aside. Mince garlic, carrots, horseradish and ginger and add to meat in separate bowl. Finely chop 4 sun dried tomatoes (natural, no sulfur) and add to mixture. Add seasonings to the mixture and mix. Add Bragg's liquid aminos and GF low sodium tamari to mixture and mix. Layer meat on top of cabbage in crock pot. Pour chicken broth and tomatoes with juice on top of the meat. Place remaining cabbage leaves on top of tomato and meat mixture. Cook at low heat for 6-8 hours and serve as is (for low carbers) or with a side of rice pasta, brown rice, and/or seasonal veggies.
Serves: 6
This recipe is dairy free and gluten free.
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