Sugar-Free Stuffed Cabbage Rolls
Transform your mealtime with these wholesome and flavorful Sugar-Free Stuffed Cabbage Rolls! This reimagined comfort food recipe swaps traditional rice for low-carb cauliflower rice, creating a delicious option for those seeking a sugar-free and gluten-free dish. Tender green cabbage leaves encase a savory filling of ground beef, pork, and aromatic spices, all simmered to perfection in a rich, unsweetened tomato and broth sauce. With a prep time of just 30 minutes and slow-cooked goodness, these cabbage rolls deliver incredible texture and taste with every bite. Perfect for sharing, this recipe serves six and comes with the added ease of being suitable for meal prep or family dinners. Garnish with fresh parsley for an extra burst of flavor, and enjoy a hearty, health-conscious twist on a classic dish!
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Recipe Information
Ingredients
- 1 head green cabbage
- 500 grams ground beef
- 250 grams ground pork
- 200 grams cauliflower rice
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 large egg
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 800 grams (unsweetened) crushed tomatoes
- 500 milliliters beef or vegetable broth
- 2 tablespoons extra virgin olive oil
- 3 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully core the cabbage and remove any damaged outer leaves. Submerge the cabbage head in boiling water for 2-3 minutes to soften the leaves. Gently peel off 12-14 large outer leaves as they soften, and set them aside. Reserve the rest of the cabbage for another use or chop and add to the sauce later.
In a large mixing bowl, combine the ground beef and pork, cauliflower rice, chopped onion, minced garlic, egg, paprika, dried oregano, 1 teaspoon of sea salt, and 0.25 teaspoons of black pepper. Mix until well combined.
Lay one cabbage leaf flat, vein side down, and place 2-3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Repeat with the remaining leaves and filling.
Heat the olive oil in a large, deep skillet or pot over medium heat. Add any leftover chopped cabbage (if using) and sauté for 4-5 minutes until softened.
Pour in the crushed tomatoes, broth, remaining 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir well to combine.
Nestle the cabbage rolls seam side down into the tomato sauce in a single layer. If necessary, layer the rolls slightly on top of each other.
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot with a lid and let the rolls cook gently for 1.5 hours, occasionally spooning sauce over the top to keep them moist.
After cooking, remove the rolls carefully with a slotted spoon. Serve hot with a generous spoonful of sauce and a sprinkle of fresh parsley (if using) as garnish.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 46.9 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 572 mg | 44% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4418 mg | 94% | |
*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.
