This stuffed cabbage recipe is just like grandma's with one key difference- it's low carb and keto friendly! Rather than using rice, this recipe uses cauliflower rice fried with garlic and onions. Pair that with savory meat, tomatoes, and Italian seasonings and you nto only have yourself a delicious keto meal prep, but also a micronutrient packed dish!
Preheat the oven to 350 degrees F.
Boil a large pot of salted water.
Remove the cabbage leaves, keeping them as intact as possible.
Add the cabbage to the boiling water and cook for 3-4 minutes.
Remove the cooked cabbage and set aside.
In a large skillet, heat the oil over medium heat.
Add the onion and garlic. Cook for 5-8 minutes, or until golden brown and fragrant.
Add in the cauliflower rice. Cook for an additional 5 minutes.
Remove sauce from heat and allow to cool slightly while preparing the cabbage rolls.
Drain half of the liquid from the diced tomatoes. Mix the ground beef, seasonings, egg, and partially drained diced tomatoes together.
Stir in the slightly cooled cauliflower rice and mix well.
Add half of the tomato sauce to the bottom of a deep baking dish.
Add a dollop of the meat mixture onto the base of the cabbage leaf (the firmest part) and begin to roll upward.
Once the stuffed cabbage is rolled, add the roll on top of the tomato sauce and repeat until all of the meat mixture is used.
Top with remaining tomato sauce.
Place in the oven and bake for an hour.
Serve your keto stuffed cabbage and enjoy!
Serving Size 1 roll
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
