Keto Stuffed Cabbage Rolls
Ingredients:

  • 1 cup cauliflower rice (substitute for cooked long-grain rice)
  • 1.5 pounds ground beef (lean or extra lean)
  • 1.5 tablespoons Worcestershire sauce
  • 1 large egg
  • 1 yellow onion, minced
  • ⅓ cup parsley, roughly chopped
  • 3 cloves garlic, minced
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ to 1 teaspoon red chili flakes (optional)
  • 42 ounces tomato sauce (sugar-free or low-carb, divided)
  • 1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
  • ½ cup water (leftover from boiling cabbage)
  • Fresh dill, chopped (garnish, optional)

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Instructions:

  1. Prepare the Cauliflower Rice:
    • If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains. If using frozen, simply thaw and drain excess water.
    • Sauté cauliflower rice in a pan with a little olive oil until tender, about 5-7 minutes. Set aside.
  2. Mix the Filling:
    • In a large bowl, combine ground beef with Worcestershire sauce, egg, minced onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using), ½ cup of tomato sauce, and the prepared cauliflower rice. Mix until well combined.
  3. Prepare the Cabbage Leaves:
    • Bring a large pot of water to a boil. Add the whole head of cabbage and boil for 8-10 minutes, carefully turning it over halfway through.
    • Remove the cabbage and allow it to cool slightly. Carefully peel off about 18 large leaves, cutting out the thick core from each leaf. If needed, return the cabbage to the boiling water to soften more leaves.
  4. Assemble the Cabbage Rolls:
    • Line the bottom of a deep 9×13-inch baking dish or roasting pan with some cabbage leaves.
    • Place about ¼ cup of the beef mixture on each cabbage leaf, fold in the sides, and roll up tightly. Place each roll seam-side down in the prepared dish.
    • Continue with the remaining beef mixture and cabbage leaves.
  5. Prepare the Sauce:
    • In a bowl, whisk together the remaining tomato sauce and ½ cup of the reserved cabbage water.
    • Pour the sauce evenly over the cabbage rolls.
  6. Bake the Cabbage Rolls:
    • Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (180°C) for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
  7. Serve:
    • Garnish with fresh chopped dill, if desired, and serve hot.

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Nutrition Information (per serving, based on 8 servings):

  • Calories: ~250 kcal
  • Fat: ~15g
  • Carbs: ~6g net carbs
  • Protein: ~20g

Tips:

  • Tomato Sauce: Ensure the tomato sauce is sugar-free to keep it low-carb.
  • Ground Meat: Feel free to use a combination of ground beef and ground pork for added flavor.
  • Storage: These cabbage rolls freeze well. Store leftovers in an airtight container in the freezer for up to 3 months. Reheat in the oven or microwave when ready to eat.

This keto version of stuffed cabbage rolls offers a comforting and hearty meal without the high carb content of traditional recipes. Enjoy!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE