Low Carb Stuffed Cabbage Rolls
Transform your weeknight dinner routine with these wholesome Low Carb Stuffed Cabbage Rolls, a delicious twist on the classic comfort food. Perfectly tender cabbage leaves are filled with a savory mixture of ground beef, cauliflower rice, garlic, onions, and spices, then gently simmered in a rich tomato-beef broth for maximum flavor. This keto-friendly recipe swaps traditional rice for cauliflower rice, making it a low-carb meal that's both hearty and satisfying. With an alluring blend of smoked paprika and fresh parsley, these cabbage rolls are ideal for those seeking a healthy yet indulgent option. Ready in about 1 hour and 45 minutes, this dish is great for family dinners or a crowd-pleasing meal. Serve them hot, and watch as every bite delivers cozy perfection!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 lb Ground beef (85% lean)
- 1 cup Cauliflower rice
- 0.5 cup, finely diced Onion
- 3 cloves, minced Garlic
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Smoked paprika
- 1.5 cups Crushed tomatoes (unsweetened)
- 1 cup Beef broth
- 2 tbsp Olive oil
- 2 tbsp, chopped Fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and submerge the whole cabbage in boiling water for 2-3 minutes. Peel off the outer layer of leaves as they soften and set them aside. Continue until you have 10-12 large cabbage leaves. Pat the leaves dry with a paper towel.
In a large mixing bowl, combine the ground beef, cauliflower rice, onion, garlic, egg, salt, black pepper, smoked paprika, and parsley. Mix until fully incorporated.
Place 2-3 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides over the filling, then roll tightly from the bottom to form a neat roll. Repeat with all cabbage leaves and filling.
In a large skillet or Dutch oven, heat olive oil over medium heat. Arrange the cabbage rolls seam-side down in the skillet. Sear them gently for 2-3 minutes until light golden brown on the bottom.
In a small bowl, mix the crushed tomatoes and beef broth together. Pour this mixture over the cabbage rolls in the skillet.
Reduce the heat to low, cover, and let the rolls simmer for 60 minutes, basting occasionally with the tomato sauce, until the meat filling is fully cooked and tender.
Carefully remove the rolls from the skillet and serve hot, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 11.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1115 mg | 24% | |
*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.
