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Lunch: Low Carb Corned Beef Cabbage Rolls

This recipe includes superfoods such as:

Lemon

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Ingredients

3.5 lbs. Corned Beef (Beef Brisket – I used Murphy & David’s)
15 Savoy Cabbage Leaves
1 Medium Onion
1 Fresh Lemon
1/4 Cup Coffee
1/4 Cup White Wine
1 Tbsp. Bacon Fat
1 Tbsp. Brown Mustard
1 Tbsp. NOW Erythritol
2 tsp. Kosher Salt
2 tsp. Worcestershire
1 tsp. Whole Peppercorns
1 tsp. Mustard Seeds
1/2 tsp. Red Pepper Flakes
1/4 tsp. Cloves
1/4 tsp. Allspice
1 Crushed Bay Leaf

Instructions

1. Add the corned beef to the slow cooker and rub with 1 Tbsp. NOW Erythritol, 2 tsp. Kosher Salt, 1 tsp. Whole Peppercorns, 1 tsp. Mustard Seeds, 1 Crushed Bay Leaf, and 1/2 tsp. Red Pepper Flakes.
2. Add the liquids: 1/4 Cup Coffee and 1/4 Cup White Wine, then rub the corned beef with 2 tsp. Worcestershire, 1 Tbsp. Brown Mustard, 1 Tbsp. Bacon Fat, 1/4 tsp. Cloves, and 1/4 tsp. Allspice.
3. Put the lid on the top of the slow cooker and turn it to low. You need to cook this for 6 hours.
4. Once your corned beef is almost done, peel away 15 Cabbage leaves from a Savoy Cabbage. Season them with salt and pepper to taste.
5. Bring a pot of water to boil, then add your cabbage leaves and cook them for 3-4 minutes.
6. Blanch the cabbage leaves by transferring them over to iced water for 3-4 minutes.
7. Dry the cabbage leaves off and set aside.
8. In the same pot of water, add your sliced onion and bring to a boil again. Let these cook until tender.
9. Remove the meat from the slow cooker and slice it into portions.
10. Make a cabbage roll by laying a leaf down flat, adding meat and onions, and rolling it up.
11. Serve with squeeze of fresh lemon juice!




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    Low Carb Corned Beef Cabbage Rolls

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    Nutrition Facts

    Serving Size: 5

    Amount Per ONE Serving
    Calories 2389 kcal
    Fat 125 g
    Carbohydrate 24 g
    Protein 171 g

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