A delicious low-carb version of a classic comfort food, perfect for anyone following a ketogenic diet.
Ingredients
For the Rolls:
· 1 large head green cabbage
· 1 lb ground beef (or ground turkey/pork)
· 1/2 cup cauliflower rice, raw
· 1/4 cup grated Parmesan cheese
· 1 egg
· 1/4 cup chopped onion
· 2 cloves garlic, minced
· 1 tsp dried oregano
· 1 tsp salt
· 1/2 tsp black pepper
For the Sauce:
· 1 (15 oz) can sugar-free tomato sauce
· 1/2 cup beef or chicken broth
· 2 tbsp tomato paste (no sugar added)
· 1 tsp apple cider vinegar
· 1/2 tsp smoked paprika
· Salt and pepper to taste
Instructions
Prepare the Cabbage:
- Bring a large pot of water to boil.
- Carefully remove the core from the cabbage.
- Place the whole cabbage in the boiling water for 8-10 minutes, peeling off leaves as they soften.
- Drain leaves and let cool. Trim the thick center vein from each leaf to make rolling easier.
Make the Filling:
- In a large bowl, combine ground beef, cauliflower rice, Parmesan, egg, onion, garlic, oregano, salt, and pepper.
- Mix until well combined.
Prepare the Sauce:
- In a separate bowl, whisk together all sauce ingredients until smooth.
Assemble the Rolls:
- Preheat oven to 375°F (190°C).
- Place about 2-3 tablespoons of filling at the base of each cabbage leaf.
- Fold in the sides and roll up tightly.
- Place rolls seam-side down in a baking dish.
Bake:
- Pour sauce over the cabbage rolls.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes.
- Let cool for 10 minutes before serving.
Nutrition (per roll, makes about 12):
· Calories: 150
· Fat: 9g
· Protein: 12g
· Net Carbs: 4g
· Fiber: 2g
Tips:
· For extra flavor, add cooked bacon to the filling
· Can be made ahead and refrigerated for up to 3 days
· Freezes well for up to 3 months
· Serve with a dollop of sour cream or keto-friendly ranch dressing
Enjoy your delicious, keto-friendly stuffed cabbage rolls!