Keto Stuffed Cabbage

These are really good. Using riced cauliflower instead of rice to help cut down on the carbs.

Keto Stuffed Cabbage

Prep Time45 mins
Cook Time55 mins
Course: Main
Cuisine: American
Keyword: Keto

Equipment

  • Blender
  • Large Deep Skillet
  • Large Pot
  • Large Mixing Bowl
  • Large Baking Dish

Ingredients

Sauce

  • 14 oz Can Diced Tomatoes
  • 1 tbsp Apple Cider Vinegar
  • ½ tsp Red Pepper Flakes
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • Kosher Salt To Taste
  • Freshly ground black pepper To Taste
  • ¼ cup Extra-Virgin Olive Oil

Cabbage Roll Stuffing

  • 12 Cabbage Leaves
  • 1 lb Ground Beef
  • ¾ lb Ground Pork
  • 1 cup Riced Cauliflower
  • 3 Green Onions Thinly Sliced
  • ½ cup Chopped Parsley Half For Sauce, Half For Stuffing
  • Freshly Ground Black Pepper

Instructions

  • Preheat oven to 375°.

Sauce

  • Puree tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano in a blender; season with salt and pepper.
  • In a large deep skillet (or large pot) over medium heat, heat oil. Add pureed tomato sauce, bring to a simmer, then lower to medium-low and simmer for 20 minutes, until slightly thickened.

Cabbage

  • In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.

Stuffing

  • In a large bowl, combine ½ c. tomato sauce, ground meats, cauliflower rice, scallions, and parsley. Season with salt and pepper.

Making The Rolls

  • Spread a thin layer of sauce on the bottom of a large baking dish.
  • Using a paring knife, cut out the hard triangular rib from each cabbage leaf.
  • Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. 
  • Spoon remaining sauce on top of cabbage rolls.
  • Bake 45 minutes to 55 minutes, until the meat is cooked through.
  • Garnish with last half of parsley before serving.