Keto Stuffed Cabbage Rolls
Reimagined for the low-carb lifestyle, these Keto Stuffed Cabbage Rolls are a deliciously hearty and healthy twist on the classic comfort food. Perfectly tender cabbage leaves encase a flavorful filling of ground beef, ground pork, cauliflower rice, and aromatic seasonings, making for a satisfying meal that's both keto-friendly and gluten-free. Smothered in a rich tomato-based sauce and baked to perfection, these rolls are a comforting dish that boasts wholesome ingredients without sacrificing flavor. With just 30 minutes of prep time and an oven-ready approach, this recipe can easily become a go-to for weeknight dinners or cozy family gatherings. Garnish with fresh parsley for an elegant finishing touch, and serve these cabbage rolls hot for a crowd-pleasing entrée that fits seamlessly into your ketogenic lifestyle.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cauliflower rice
- 0.5 medium, finely diced Onion
- 2 cloves, minced Garlic
- 1 large Egg
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 14 ounces Crushed tomatoes (no sugar added)
- 2 tablespoons Tomato paste
- 1 tablespoon Olive oil
- 1 cup Chicken broth
- 2 tablespoons, chopped (optional for garnish) Fresh parsley
Instructions
Bring a large pot of water to a boil and carefully remove the core from the cabbage head with a knife.
Place the whole cabbage head into the boiling water and blanch for about 3-4 minutes, or until the outer leaves are pliable. Carefully peel off 12 large leaves and set aside.
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, cauliflower rice, diced onion, minced garlic, egg, paprika, Italian seasoning, salt, and black pepper. Mix well until fully blended.
Lay a cabbage leaf flat, with the stem end closest to you. Place about 1/4 cup of the meat filling near the base of the leaf. Fold the sides inward and roll tightly to form a neat roll. Repeat with all cabbage leaves and filling.
Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the rolls seam-side down and cook for 2-3 minutes to lightly brown them. Remove rolls and set aside.
In the same skillet, add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a simmer.
Nestle the cabbage rolls into the sauce, seam-side down. Spoon some sauce over the top of the rolls.
Cover the skillet or dish tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 45 minutes.
Remove the lid or foil and bake for an additional 10-15 minutes to thicken the sauce and allow the rolls to caramelize slightly on top.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 33.6 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
