Keto Stuffed Cabbage Rolls
Ingredients
For the cabbage:
1 large green cabbage
1 tbsp salt (for boiling water)
For the filling:
1½ lbs (680 g) ground beef (or beef and pork mix)
1 cup cauliflower rice
1 cup shredded mozzarella cheese
1 small onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp Italian seasoning
1 tsp paprika
½ tsp dried oregano
Salt and black pepper, to taste
For the sauce:
2 cups sugar-free marinara sauce
1 tbsp tomato paste (optional, for a richer sauce)
1 tsp Italian seasoning
½ tsp garlic powder
Instructions
Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Carefully remove the cabbage core and boil the whole cabbage for 3–5 minutes. Peel off the softened outer leaves and continue until you have 10–12 large leaves. Pat dry.
In a large bowl, combine the ground beef, cauliflower rice, mozzarella, onion, garlic, egg, Italian seasoning, paprika, oregano, salt, and pepper. Mix gently until combined.
Trim the thick rib from each cabbage leaf. Place about ¼ cup of filling near the stem end, fold in the sides, and roll tightly.
Spread a thin layer of marinara sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down.
Mix the remaining marinara sauce with the tomato paste, Italian seasoning, and garlic powder. Pour over the cabbage rolls.
Cover tightly with foil and bake for 60–75 minutes, until the cabbage is tender and the filling reaches 160°F (71°C).
For a cheesy finish, uncover during the last 10 minutes and sprinkle with extra mozzarella before returning to the oven.
Serving Suggestions
Serve with:
Buttered green beans
Roasted broccoli
Cauliflower mash
A crisp green salad
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Approximate nutrition (per roll, based on 10 rolls):
Calories: 250
Protein: 20 g
Fat: 17 g
Net Carbs: 5–6 g
Fiber: 2 g
