Whether you’re cutting out grains because of allergies, reducing carbs because you want to lower your insulin response, trying to lose a few extra pounds, or you’re just looking for a super delicious comfort food, this low-carb keto stuffed cabbage is just what you need!
Keyword stuffed cabbage
Prep Time 45minutes
Cook Time 2hours30minutes
Total Time 3hours30minutes
Author Barbara Bianchi
1large headof cabbage
1 1/2cupscauliflower minced
32ouncesmarinara saucestore bought or homemade
To begin, pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one and a half cups.
Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.
Meanwhile, bring a large pot of water to a boil. Rinse your cabbage and remove the core. Then cook the cabbage for 10 minutes until the leaves are easy to remove. Drain the cabbage in a colander. When the cabbage is cool enough to handle, carefully peel off cabbage leaves and cut off the thickest part of each leaf where the leaf was attached to the core. This will make it easier to roll.
Place each leaf on your cutting board with the flat stem side facing you and with the leaf curled up like a pocket. Pat dry with a paper towel. One by one, spoon your meat mixture (1/3 cup per roll) onto the end of a leaf. Roll the leaf up around the filling. Fold in the sides, tucking them in and continue rolling. Continue until you have all your cabbage rolls ready. You can use less meat for smaller leaves.
Line the bottom of your pot with extra cabbage leaves before adding the stuffed cabbage to be sure the cabbage rolls don’t get burnt.
Add half of your sauce to your pot on top of the layer of cabbage leaves. Place you stuffed cabbage rolls, seam side down on top of the sauce. Add the rest of the sauce and bring to a boil. Cover and reduce to simmer for 2 1/2 hours. Serve and enjoy.
If you're making homemade sauce, I recommend starting it an hour before you begin the stuffed cabbage and simmer it on the back burner.
Line the bottom of your pot with cabbage leaves before adding the stuffed cabbage to be sure the cabbage rolls don’t get burnt since they'll be simmering for 2 1/2 hours.
Your stuffed cabbage can be refrigerated over night and reheated. It's even better the next day. :)
Another ingredient that can be added to the meat mixture is some chopped up bacon. Yum.