Keto Stuffed Cabbage Rolls

Why This Is Strictly Keto

Riced cauliflower takes the place of the traditional white rice, and the sauce is just crushed tomatoes with onion and garlic. Cabbage leaves are the wrapper — no grains and no sugar.

Ingredients

• 1 large head green cabbage
• 1 1/2 pounds ground beef
• 2 cups riced cauliflower
• 1/2 yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large egg
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (15 ounces) crushed tomatoes, no sugar added
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil

Instructions

1. Soften the cabbage: Cut out the core and simmer the whole head in boiling water for 8 to 10 minutes. Peel off 12 pliable leaves and shave down any thick ribs.

2. Preheat: Preheat the oven to 375°F (190°C).

3. Make the filling: Sauté the onion and garlic in olive oil for 4 minutes. Combine with the beef, cauliflower rice, egg, parsley, oregano, salt and pepper.

4. Roll: Place about 1/3 cup filling near the stem end of each leaf, fold in the sides and roll up tightly.

5. Sauce and assemble: Stir the crushed tomatoes and vinegar together, spread a thin layer in a baking dish, arrange the rolls seam-side down and cover with the remaining sauce.

6. Bake: Cover with foil and bake 50 to 60 minutes until the cabbage is tender and the beef is cooked through. Serve warm with parsley.

Nutritional Info (per serving, approximate)

Tips

• Freezing the whole cabbage overnight and thawing it makes the leaves peel off with no boiling.
• Squeeze any moisture out of the cauliflower rice so the filling is not watery.
• These reheat beautifully — leftovers are even better the next day.