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Keto Cabbage Rolls Recipe

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4.2 from 10 reviews

Delicious and low-carb Keto Cabbage Rolls filled with a savory mixture of ground beef, cauliflower rice, and Italian seasonings, baked to perfection in a rich tomato sauce. This comforting dish is perfect for a healthy family meal, combining tender cabbage leaves with a flavorful beef filling designed to fit a ketogenic lifestyle.

Ingredients

Vegetables & Herbs

  • 1 head Cabbage
  • 4 cloves Garlic (minced)
  • 1 cup Cauliflower rice

Meat & Dairy

  • 1 lb Ground beef
  • 1 large Egg

Pantry & Spices

  • 1 14.5-oz can Diced tomatoes (drained)
  • 1 15-oz can Tomato sauce
  • 2 tsp Italian seasoning
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C) to prepare for baking the cabbage rolls.
  2. Boil Cabbage Leaves: Bring a large pot of water to a boil. Fully immerse the head of cabbage in the boiling water and boil for 5-8 minutes until the leaves are soft and pliable. The leaves will turn bright green. Remove any outer leaves that come off during boiling and set the cabbage aside to cool.
  3. Cook Cauliflower Rice: While the cabbage cools, stir-fry the cauliflower rice for a few minutes until tender. This adds a keto-friendly filler to the beef mixture.
  4. Prepare Beef Mixture: In a large bowl, combine ground beef, drained diced tomatoes, egg, minced garlic, Italian seasoning, sea salt, and black pepper. Mix gently to combine but avoid over-mixing. Fold in the cooked cauliflower rice and set aside.
  5. Prepare Baking Dish: Spread half of the tomato sauce evenly in the bottom of a large baking dish to prevent sticking and add flavor.
  6. Peel Cabbage Leaves: Carefully peel the softened leaves from the cabbage. Flip the cabbage core side up, slice leaves one by one from the core, and gently slide fingers between layers to release leaves. Soften any tough leaves by briefly returning them to boiling water if needed.
  7. Trim Leaves: Cut out the thick central rib of each cabbage leaf in a V-shape to make rolling easier.
  8. Fill and Roll: Place approximately 1/3 cup (67 grams) of the beef mixture into a log shape on one end of a cabbage leaf. Fold the sides in and roll tightly like a burrito. Place each roll seam side down over the tomato sauce in the baking dish. Repeat until you have 12 rolls, overlapping leaves as needed for smaller inner leaves.
  9. Add Sauce and Bake: Spoon the remaining tomato sauce evenly over the cabbage rolls. Cover the dish tightly with foil to retain moisture, then bake for 1 hour until the beef is fully cooked.

Notes

  • Make sure to drain the diced tomatoes well to avoid excess liquid in the filling.
  • Removing the thick vein from the cabbage leaves helps with rolling and prevents tearing.
  • If some cabbage leaves are tough after the first boil, briefly return them to boiling water to soften before rolling.
  • You can prepare this dish a day ahead and bake it fresh to enhance flavors.
  • Use fresh garlic for best flavor, but garlic powder can be substituted if needed.
  • For a spicier version, add crushed red pepper flakes into the beef mixture.

Find it online: https://cookedbygrace.com/keto-cabbage-rolls-recipe/