Take Very Good
Care of YourselvesDeuteronomy 4:15



Crock-Pot Cabbage Soup LC NF

Yield: 5 servings, 1 1/2 cups each

½ medium cabbage, cut up

3 small zucchini, diced

3 cloves garlic, minced

1/4 tsp. dried basil

½ tsp. pepper

salt to taste

1 cup tomato or vegetable juice

2 Tbsp. tomato paste

2 Tbsp. onion soup powder (optional)

2 cups spinach or beet greens, chopped

1 small carrot, sliced

sugar substitute equal to 1/2 tsp. of sugar

3 cups water

Put all ingredients into a crock-pot and cook on low for 8–10 hours, or on high for 4–5 hours. If the results are too thick, add water to your liking.


Coleslaw You’ll Relish  LC LF

Yield: 8 servings

A marvelous tangy twist to a real classic! Thanks Susannah for sharing this great idea with us.

1 small head cabbage, shredded

½ each of red, orange, yellow and green peppers, diced

3 scallions, sliced

1 small carrot, sliced

1/2 cup of our pickle relish (see above)

½ cup rice wine vinegar

sugar substitute equal to ¼ cup of sugar

½ tsp. black pepper or to taste

1/8 cup water

Combine vegetables and relish in a large bowl.  Mix vinegar, water, sugar substitute, and pepper, and pour over vegetables.  Toss to mix well.  Pack coleslaw tightly into a large container, so that as much of the vegetables are covered with the liquid as possible.  Refrigerate for at least 2 hours, until well chilled and flavors blend.


Classic Coleslaw  LC LF 

Yield: 6 servings

1 bag sliced cabbage with shredded carrots or 1/2 medium cabbage plus 1 small carrot, shredded

4 Tbsp. light mayonnaise

¾ cup water

4 Tbsp. vinegar

sugar substitute equal to 5 Tbsp. of sugar (optional)

salt, pepper, and garlic powder to taste

Place the cabbage and carrot in a medium-size bowl.  Put the rest of the ingredients in a dressing jar and shake, or place them in a bowl and whisk. Pour over the vegetables and blend well.

Cover with plastic wrap and refrigerate for a few hours before serving.


 Cabbage Salad with Almonds and Sesame Seeds LC LF

Yield: 8 servings

This different, elegant salad is perfect for Shabbos or special occasions, and easy enough to make for every day.

1 medium head cabbage

8 scallions, chopped

4 Tbsp. sesame seeds, roasted

1/8 cup slivered almonds, roasted


2 Tbsp. olive oil

2 Tbsp. water

1 ½ Tbsp. lemon juice

sugar substitute equal to 2 tsp. of sugar (optional)

salt and pepper to taste

Chop cabbage in food processor or by hand and combine with scallions. Add sesame seeds and almonds.

Put all ingredients for vinaigrette in a tightly closed jar and shake well. Pour over salad and toss. Leave in refrigerator for a few hours until serving, to allow flavors to mingle.

Variation: For a more eye-catching salad, use half green and half red cabbage.



Yield: 8 servings (4 meatballs each serving)

This is a great recipe for an elegant low-carb, low-fat appetizer.  Or double it and serve as a main dish with soup and salad.


1 Tbsp. olive oil

non-stick cooking spray

1 large leek, white part only, halved and thinly sliced

3 cloves garlic, finely minced

2 lbs. ground meat, veal, turkey or chicken, or a combination

1 egg plus 3 egg whites

½ tsp. pepper

1 Tbsp. paprika

 In a 6-quart pot, saute the leek and garlic with the oil and spray. Mix half the leeks and garlic with the ground meat, eggs, and spices.  Cover and refrigerate.


Remaining leek and garlic mixture

2 Tbsp. red wine

2 Tbsp. vinegar

1 Tbsp. lemon juice

1 1/2 Tbsp. sugar-free apricot jam, melted

sugar substitute equal to 2 Tbsp. of sugar or

brown sugar substitute equal to 4 tsp. brown sugar

1 Tbsp. meat or chicken soup powder (optional)

1 Tbsp. soy flour or 1 Tbsp. cornstarch

½ cup cold water

2 cups soup stock or boiling water

Add the wine, vinegar, lemon juice, and sugar substitute to the pot with the remaining leeks.  Mix the soy flour (and soup powder) with the cold water and melted apricot jam until there are no lumps.  Add to the pot and stir as it starts to heat, so that no lumps form.  While mixing, add the hot stock or boiling water.  Bring contents of pot to a boil.

Form small balls from approximately 1 tablespoon of the meat mixture, wetting hands every so often. Put into boiling sauce.  Lower the flame and cook, covered, for 30 minutes.  Stir occasionally to avoid burning.  Add water or stock if the sauce becomes too thick.

It's best to store this in a covered ovenproof glass dish, so that it is easy to warm up before serving.

Serve on a bed of mashed string beans (see below), pumpkin, or spaghetti squash.



Yield: 8 servings (serving size: 1/4 cup mashed)

This dish is so elegant you'll want to serve it at a simcha.

3 cups fresh or frozen string beans

3 Tbsp. leeks and garlic fried

½ Tbsp. chicken soup powder (optional)

¼ cup cold water

 Steam the string beans.  Blend in food processor with the rest of the ingredients.  Mixture should have the consistency of finely mashed potatoes.

For a nice decoration, pipe through a decorator bag with star tip.

Those who are less carb-conscious can substitute mashed cooked pumpkin for the string beans.

Stuffed Cabbage (Hulabtchas)  LC LF 

Yield: Approximately 25 rolls

This great classic can be made either low-carb or low-fat or low on both, depending on how much and what kind of rice and meat you use. Below we are giving the classic version with the carbs and fats already reduced, but you can play around and make adjustments with the same great results.  Some people like them with a lot of sauce and some like them drier; adjust the liquid accordingly.  The same filling can be used to fill zucchini or peppers.

If this recipe looks too daunting, check out our simple version below.

1 large green cabbage


1/2 cup wild rice

1 cup water

1 medium onion, finely minced

2 cloves garlic, finely minced

1 Tbsp. olive oil

1 Tbsp. chicken soup or meat soup powder (optional)

¼ cup water

2 ½ lbs. ground meat, poultry, or a combination

1 egg

2 egg whites or ¼ cup "Egg Beaters"

½ tsp. pepper


2 cups tomato juice

5–6 cups of water

sugar substitute equal to 3 Tbsp. of sugar

⅛ tsp. lemon salt (optional)

salt and pepper to taste

1 Tbsp. vinegar

 There are two ways to prepare the cabbage.

Method 1: Place whole cabbage into a large pot of boiling water. Let boil until a knife inserted into the center comes out easily, approximately 30–50 minutes. Drain and cool in a colander and then separate the leaves.

Method 2: The night before, put the cabbage in a plastic bag and freeze.  Defrost and continue as above. If not completely defrosted, keep cabbage in cold water while working.

Boil the rice in water for five minutes; rinse and drain. Set aside.

Sauté the onion and garlic with the oil.

Mix the soup powder with the ¼ cup of water. Mix together with the onions, rice, eggs, pepper, and meat.

Line the bottom of the pot with torn cabbage leaves and unusable parts.

Starting with the largest leaves, cut off the thick, hard veins and put these into the pot as well.

Place a spoonful of stuffing on the wide part of the leaf, fold the top of the leaf over, fold in the sides, and roll into a neat roll (like closed blintzes). Place folded side down on top of the cabbage pieces in the pot.  Continue with all the leaves, stacking them neatly.

Mix together the ingredients for the sauce and pour over the rolls.  There should be enough liquid to just cover the rolls.  Cover pot and bring to a boil.  Lower the flame and simmer for at least 6 hours, or overnight in a crock-pot or on a hot plate.  Check often to make sure they are not burning or too dry.

These freeze very well.

The same filling can be used to fill zucchini or peppers.  For zucchini, carefully scoop out the inside, keeping the shell intact, mince the pulp, and add it to the meat, or to the pot to cook.  Cook the filled vegetable in the sauce for 1–2 hours.

These filled vegetables can also be placed in the cholent for a low-carb accompaniment.

Simple Version:

Instead of stuffing the cabbage leaves with meat and then rolling them, layer the leaves and meat one on top of the other, cover with sauce, and bake at 375º F for 3 hours.

Tip: To help eliminate cabbage odors, while cooking, place an uncovered dish of vinegar near the fire. 

Placing a whole walnut in the pot of boiling water before adding cruciferous vegetables will help eliminate odor and remove some of the punch.

Tongue in Caper Sauce LC LF

Yield:  10 servings

1 beef tongue

5 cloves garlic

2 bay leaves

1/4 tsp. turmeric (optional)

salt and pepper to taste

2 Tbsp. capers

1/3 cup lemon juice

2 egg yolks

Put tongue in soup tureen and cover with salted water. Cook for 1 hour, then remove from water and let sit for ten minutes. (Put aside 3 cups of the broth and save the rest for use in other recipes.) When tongue is cool, remove skin, and then return to pot with 3 cups of broth, garlic, bay leaves, and spices. Cook for another hour or two until tender. Remove tongue and cool completely. Slice into thin slices and return to pot. Add capers and cook for another 15 minutes. Whisk together lemon juice with the egg yolks and pour on top of tongue slices. Cook for an additional 15 minutes. Serve hot.

Copyright Jewish Diabetes.org updated Feb 2018


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