Classic Stuffed Cabbage Rolls – A Nostalgic Recipe with a Low-Carb Option

Recreating childhood favorites is always a special experience, and these stuffed cabbage rolls bring back delicious memories! Inspired by my mother’s recipe from a family friend, these rolls are filled with a savory mixture of ground beef, grated onion, and Parmesan cheese, just like I remember. I took a small shortcut by layering crispy bacon on top instead of mixing it into the filling—adding rich flavor with less prep. You can make them traditionally with cooked rice or keep it low-carb by using cauliflower rice. Baked to perfection in a flavorful sauce, this dish is comforting, nostalgic, and oh-so-satisfying! These classic stuffed cabbage rolls make the perfect family meal—hearty, comforting, and packed with flavor. Plus, they’re a great make-ahead dish, allowing you to simply reheat and enjoy a delicious homemade meal for lunch or dinner with minimal effort.

Stuffed cabbage rolls filled with ground beef, rice, and parmesan cheese, topped with rich tomato sauce and crispy bacon.

Hearty stuffed cabbage rolls with a savory filling and rich tomato sauce, garnished with fresh herbs for a comforting meal.

Classic Stuffed Cabbage Rolls

1 lb 85% Lean Ground Beef 1/2 lb Ground Pork 1 egg

1/4 cup Onion, chopped 2 Garlic Clove, minced 1/4 cup Parsley, Flat Leaf, chopped 1/2 tsp Dried Oregano 1/2 tsp Dried Thyme Leaves

1/2 cup Parmesan Cheese

1 tsp Salt

1/2 tsp Black Pepper

1/2 cup Long-Grain Rice, cooked

12 large leavesGreen Cabbage,blanched and slightly wilted

30 oz Tomato Sauce

1 cup Beef Bone Broth 1 Tbsp lemon juice 1 Tbsp Brown Sweetener

4 slices Bacon Direcitons:

1. In a large bowl, mix the ground beef, round pork, egg, Parmesan cheese, onion, garlic, parsley, oregano, thympe, salt, pepper, and cooked rice until well combined.

2. Bring about 4 quarts of water to a boil. Meanwhile, remove the core from a head of cabbage. Submerge the cabbage in the boiling water, cover, and blanch until the outer leaves soften and become pliable.

3. Carefully peel off one leaf at a time. Trim the thick stem from the base of each leaf if needed.

4. Place two heaping spoonfuls of the beef mixture at the base of a cabbage leaf. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

5. Preheat the oven to 325°F.

6. In a bowl mix togethr the tomato sauce, beef bone broth, sweetener, and lemon juice.

7. Arrange the stuffed cabbage rolls snugly in a 9”x13” baking dish. Pour tomato sauce mixture over the cabbgge rolls to fully cover them. Lay the bacon strips on top.

8. Cover the dish with foil and bake for 2 ½ hours.

9. Once cooked, remove the bacon strips, chop them into small pieces, and stir them back into the sauce before serving. Enjoy!

Low-Carb Detroit-Style Pizza with Keto Crust

If you love thick, cheesy, and crispy-edged pizza, then Detroit-style pizza is a must-try! Traditionally made with a light and airy dough, baked in a deep rectangular pan, and topped with edge-to-edge cheese, this pizza is a dream come true. But what if you’re following a low-carb lifestyle? No worries! This Low-Carb Detroit-Style Pizza delivers all the crispy, caramelized cheese goodness without the carb overload. What Makes Detroit-Style Pizza Special?

Detroit-style pizza is known for:

• A thick and airy crust – This version uses a low-carb dough that still bakes up with a satisfying bite.

• Cheese all the way to the edges – Creating those crispy, caramelized cheese edges we all love!

• Sauce on top – Unlike traditional pizza, Detroit-style pizza places dollops of sauce on top of the cheese rather than underneath.

• Baked in a rectangular pan – This allows for the signature shape and even baking.
  

The Perfect Low-Carb Detroit-Style Pizza To achieve a sturdy yet tender crust without all the carbs, I use a keto wheat flour. What You’ll Need:

✔️ Dough: King Arthur Keto Wheat Flour, yeast, olive oil & seasonings

✔️ Cheese: Wisconsin Brick cheese (or mozzarella & Monterey Jack)

✔️ Toppings: Pepperoni + your faves

✔️ Sauce: Homemade (recipe here!)

Low-Carb Detroit-Style Pizza

Low-carb Detroit-Style Pizza with Keto Crust

Ingredients: For The Pizza Dough 1 2/3 cups King Arthur Keto Wheat Flour 3/4 cup water, cool

1 teaspoon instant yeast

1/2 teaspoon table salt

1 tablespoon olive oil, plus more for greasing the pan

1/4 cup Parmesan cheese, optional For The Toppings:

1/2 cup pizza sauce (recipe here)

12 oz. Wisconsin Brick cheese (or a combination of mozzarella & Monterey Jack cheeses)

Pepperoni (any favorite pizza topping) Directions:

Make The Dough: 1. In the bowl of a stand mixer or a medium mixing bowl, combine all ingredients. Mix and knead the dough—using a dough hook or kneading by hand—until it becomes smooth and elastic. This takes about 5 minutes with a mixer or 7 to 10 minutes by hand.

2. Cover the dough and let it rise until puffy but not quite doubled in size, about 60 minutes. Assemble & Bake The Pizza: 1. Drizzle 1 tablespoon of olive oil into a 9×13-inch baking pan and spread it evenly. Place the dough in the center. 2. Using your fingers, gently press the dough outward, working it toward the edges of the pan—but not all the way.

3. Spread the pizza sauce evenly over the dough, making sure to take it all the way to the edges. This pizza doesn’t have a raised crust, so full coverage is key.

4. Generously add cubed cheese over the sauce, ensuring it reaches the edges of the pan. This step is essential for a crispy, caramelized cheese border.

5. Layer on the pepperoni, covering the surface with a generous amount for maximum flavor.

6. Bake in a preheated 450°F oven for 20-30 minutes, or until the edges are golden brown and the cheese is melted and bubbling. Pro Tips for the Best Low-Carb Detroit-Style Pizza

Cheese to the edges is key! This gives you the iconic crispy crust. Enjoy your Low-carb Detroit-Style Pizza with Keto Crust!

Delicious and Healthy Eggplant Rollatini: A Low Carb Twist on an Italian Classic

Get ready for an Italian classic with a low-carb twist! Tender eggplant slices, filled with a creamy, cheesy mixture, rolled, and baked to perfection in a rich tomato sauce. No breading, no frying—just pure, wholesome flavors. Perfect for family dinners or when you're craving something comforting yet healthy. Who says Italian food can't be low-carb? This dish proves otherwise! Traditional and naturally low-carb, eggplant rollatini is a delightful reminder that delicious Italian cuisine doesn't need pasta or breading. Buon appetito!

Eggplant Rollatini

Prep: Thinly Slice Eggplant

Prep: Fill Eggplant Slices with Ricotta Filling, And Roll

Prep: 9-inch Baking Dish

Prep: Fill Baking Dish with Eggplant, Top with Sauce & Grated Cheese

Eggplant Rollatini

Delicious and Healthy Eggplant Rollatini Serves: 8

Ingredients: 2 large eggplants

1 cup whole-milk Belgioioso ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoon fresh chopped parsley (or 1 tablespoon dried)

1 tablespoon fresh chopped basil (or 1 teaspoon dried)

2 1/2 cups tomato sauce (homemade or store bought)

3/4 cup mozzarella cheese, divided

1 to 2 tablespoon extra virgin olive oil

Directions:

1. Preheat your oven to 400°F.

2. Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle both sides with salt and let them sweat on paper towels for about 10 minutes. Pat dry.

3. Lightly oil a baking pan, lay out the eggplant slices, and bake for 5-10 minutes until softened. Let cool.

4. Mix the ricotta, 1/4 cup mozzarella, Parmesan cheese, egg, basil, parsley, salt, and pepper in a bowl to make the filling.

5. Spread a layer of tomato sauce in a baking dish. Place a spoonful of filling on each eggplant slice, roll each of them up, and arrange in the baking dish.

6. Top with remaining sauce, and sprinkle with 1/2 cup mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.

Enjoy this comforting, carb-conscious meal that's sure to be a hit!