- 2 cups Low Carb Marinara Sauce
- 1/2 head cabbage
- 1 lb ground sausage
- 4 oz parmesan cheese grated or shaved
- 2 cup whole milk ricotta
- 1 cup fresh spinach
- 8 quarters canned artichoke hearts
- 1 Tbsp minced garlic
- 2 tsp Italian herbs
- 2 cups mozzarella cheese grated
- 1 tsp salt
- 1/2 tsp black pepper
Preheat oven to 350° F. Add marinara sauce to bottom of baking dish.
Gentle remove leaves from half a head of cabbage (try not to tear, or sweat the leaves before removing the leaves) add leaves to pot filled with water and bring to a boil, do not overcook the leaves.
Sweat cabbage leaves until they are more tender and flexible. Then drain hot water and rinse to cool
In the mean time in a skillet brown and drain ground sausage on medium high heat
While sausage is browning mix ricotta, parmesan, spinach, artichoke hearts and spices in a large bowl
Once sausage is fully cooked add to ricotta mixture and mix until completely blended
Take one leaf of cabbage and fill with ricotta filling.
Roll up cabbage leaf and place in baking pan with marinara. Repeat until all filling is used. You can save any remaining cabbage leaves or simply layer them over the top of the rolls.
Sprinkle with mozzarella cheese and place in oven to bake for about 35 mins.
Once baking has finished place under broiler for about 5 mins or until the cheese is golden
Macros are based on making about 20 rolls and serving size is about 2 rolls.
total fat 25 g
net carbs 6.7 g
protein 21.1 g