Ingredients:
1 medium head of cabbage
1 pound ground beef (or pork, turkey, or a mix)
1 cup cauliflower rice (fresh or frozen)
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup marinara sauce (sugar-free)
1 cup beef or chicken broth
2 tablespoons olive oil
Keto Stuffed Cabbage
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Instructions:
Prepare the Cabbage:
Bring a large pot of salted water to a boil.
Core the cabbage and carefully peel off 8–10 large outer leaves. (Set aside the remaining cabbage for another use.)
Blanch the cabbage leaves in boiling water for 1–2 minutes until pliable. Drain and cool.
Make the Filling:
In a bowl, combine ground meat, cauliflower rice, onion, garlic, egg, smoked paprika, Italian seasoning, salt, and pepper. Mix until well combined.
Assemble the Rolls:
Lay a cabbage leaf flat on a clean surface. Place 2–3 tablespoons of filling at the base of the leaf.
Roll the leaf over the filling, tucking in the sides as you go to create a tight roll. Repeat with remaining leaves and filling.
Cook the Rolls:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the stuffed cabbage rolls seam-side down and cook for 2–3 minutes to lightly brown.
Pour the marinara sauce and broth over the rolls. Bring to a simmer, then reduce heat to low. Cover and cook for 35–40 minutes, spooning sauce over the rolls occasionally.
Serve:
Remove the rolls carefully from the pan and serve with the sauce spooned over. Garnish with chopped parsley or grated Parmesan if desired.
Tips:
For extra flavor, you can add chopped mushrooms or grated Parmesan to the filling.
Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
Enjoy your keto stuffed cabbage!