Cabbage rolls - low carb style

We can probably agree that cabbage rolls is a past time favorite. My mother did not cook very well in my early years but there were things she did make that were a step up from edible. Cabbage rolls is one of those dishes. It is not a huge carbo loaded dish but still more than I want to give up. I promise you that you will think nothing less of this dish with the missing rice.

1 head of cabbage

1 pound of meat (beef, pork or chicken/turkey)
1 onion chopped small
1 head of garlic chopped small
   (can use less if you prefer. I'm a garlic fiend, remember?)
1/4 cup chopped fresh basil (or tablespoon dried)
salt and pepper to taste (optional)
1 can organic tomato sauce

1/2 cup shredded parmesan cheese

Drop whole head cabbage in a  pot of boiling water. Turn down to low high heat, let cook for 15 minutes. Remove and allow to cool. Cut around the steam carefully, making it easier to peel the outer layers. It is good to peel at least 2 leaves per person (I always add 1 extra leaf so I can have it for lunch tomorrow). Chop up the remainder of the cabbage. Set aside.

Preheat oven to 350 degrees

Cook ground meat, after 10 mins, add onions and garlic. Add chopped cabbage, basil and salt/pepper. Let simmer for 15 mins. Add a spoonful of mixture in a cabbage leave. I like them on the plump side (no pun intended!). Remember the leaves are fragile, carefully overlap the edges of the cabbage leaf, folded side down on a lightly oiled baking dish. Repeat until all cabbage leaves are filled. You should have a spoonful-ish of mixture left. Turn the heat up to high, add tomato sauce. Once bubbling, turn off and pour over cabbage rolls. Bake for 20 mins. Add parmesan cheese and bake for 10 more mins.

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