These keto cabbage rolls are stuffed with ground beef and baked in tomato sauce. Adapted from the classic Polish cabbage rolls recipe, they make the perfect low-carb dinner for a family and an easy meal prep.
½small yellow onionfinely chopped (or white onion)
14.5ouncecan of Organic diced tomatoesDo NOT drain!
15-ouncecan of tomato sauceno sugar added
Salt and black pepper to taste
2tablespoonssugar substitutesuch as granulated Swerve, Stevia, or Xylitol (or 1 tablespoon sugar if you are not on a keto diet)
1tablespoonred wine vinegaror white wine vinegar TIP: You can save time using a good store-bought chunky tomato sauce instead of making this homemade low-carb tomato sauce. But be aware, store-bought ones have more carbs and added sugar.
For the stuffed cabbage rolls
1poundground beef90% lean
1cupcauliflower ricesteamed (follow instructions in the package for microwave). TIP: Make sure to drain any excess water so your rolls won't be watery.
½small yellow onionfinely chopped
¼cupfresh parsley leaves choppeddivided use (or Italian seasoning, about 1 tablespoon total)
1large eggat room temperature (it works like a binder)
1head of cabbage
To make the tomato sauce: Heat a large no-stick pot over medium heat, add the oil and cook the onion for 3-4 minutes or until softened, stirring now and then. Add the garlic and cook for 60 seconds. Stir in the crushed tomatoes, tomato sauce, water, salt, pepper, sugar substitute, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring once and a while. TIP: If you're not on a keto diet, you can use a store-bought tomato sauce of your liking, cutting down the prep time.
While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in boiling water (with a good pinch of salt and a teaspoon of vinegar) but leave some free space at the top so the boiling water won't overflow. Cook for 3-5 minutes or until the cabbage leaves begin to soften and turn their color yellowish. Carefully remove the cabbage from the pan, let it cool enough to handle, and peel 12 large leaves off the cabbage. Reserve!
In a large bowl, mix in ground beef, steamed cauliflower rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and egg until homogeneous. Stir in ½ cup of tomato sauce until combined!
Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib.
Shape ⅓ of a cup of the meat mixture into a log shape and place it in the center of a cabbage leaf. Then, tuck in two ends of the cabbage leaf tightly and roll it up, similar to a burrito. Repeat with remaining meat and cabbage leaves.
Bake: Preheat the oven to 350° F (180° C). Meanwhile, coat a 9"x13" baking dish with cooking spray. Place ½ of the tomato sauce on the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish and top with the remaining sauce.
Cover the dish with aluminum foil. Bake for 60-90 minutes or until the cabbage is tender and the meat is cooked through.
Serve keto cabbage rolls with a sprinkle of the remaining 2 tablespoons of chopped parsley on top.
How to StoreStore leftovers in an airtight container in the fridge for up to 3-5 days.To freeze these low-carb cabbage rolls, cook them fully, let them cool, place them into freeze-safe containers, and freeze them for up to 2-3 months. Thaw them in the fridge and reheat them covered in the oven at 350 degrees F just until hot.
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