Keto Cabbage Rolls

Ingredients:

For the Cabbage Rolls:

• 1 large head of cabbage
• 1 lb ground beef (or a mix of ground beef and pork)
• 1/2 cup cauliflower rice (finely grated cauliflower)
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Tomato Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

Prepare the Cabbage Leaves:

1. Blanch the Cabbage:
   • Bring a large pot of water to a boil. Carefully peel off the outer leaves of the cabbage, trying to keep them whole. Blanch the leaves in boiling water for 2-3 minutes until pliable. Remove and set aside to cool.
2. Remove the Tough Stems:
   • Trim the thick part of the cabbage leaves to make them easier to roll.

Make the Filling:

1. Prepare the Cauliflower Rice:
   • Grate or process cauliflower until it resembles rice. Cook in a skillet over medium heat for a few minutes to remove excess moisture.
2. Make the Filling:
   • In a bowl, combine ground beef, cauliflower rice, chopped onion, minced garlic, egg, oregano, basil, salt, and pepper. Mix well.

Assemble and Cook:

1. Roll the Cabbage Leaves:
   • Place a portion of the filling in the center of a cabbage leaf. Fold the sides in and then roll it up.
2. Secure with Toothpicks:
   • Use toothpicks to secure the cabbage rolls if needed.
3. Prepare the Tomato Sauce:
   • In a separate saucepan, combine crushed tomatoes, tomato sauce, olive oil, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
4. Cook the Cabbage Rolls:
   • Place the cabbage rolls in a baking dish. Pour the tomato sauce over the rolls.
5. Bake:
   • Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the cabbage is tender and the meat is cooked through.
6. Serve:
   • Remove toothpicks before serving. Garnish with fresh herbs if desired.