The keto cabbage roll is an apt main course for dinner, however, you can have these fulfilling rolls during any time of the day. Moreover, you can prepare these low-carb cabbage rolls ahead of time you need them. You can also freeze the same, even as long as for 2 to 3 months.
Total Servings – 12
Prep Time – 25 minutes
Cooking Time – 60 minutes
454 grams ground beef
425 grams tomato sauce
411 grams diced tomatoes (drained)
4 garlic cloves (minced)
2 teaspoon Italian seasoning
1 cabbage head
1 cup cauliflower rice
1 egg (large)
1 teaspoon sea salt
1/4 teaspoon black pepper
How to Prepare Keto Cabbage Roll
1 – Preheat the oven to 3500F.
2 – Boil cabbage head for about 5 to 8 minutes or until the leaves turn tender enough to bend in a large water pot. Remove it from the water and set aside. Save the hot water for later use.
3 – Stir fry the cauliflower rice.
4 – Thoroughly (not overly) combine black pepper, egg, garlic, ground beef, Italian seasoning, sea salt, and tomatoes in a large bowl and set aside.
5 – In a rectangular or oval baking dish, spread one half of the tomato sauce and set aside.
6 – Delicately remove the leaves from the cabbage. If still not tender, use the saved hot water to boil again.
07 In each cabbage leaf, cut the thick rib in a V shape. Place 67 grams of the beef mixture at one end of a cabbage leaf followed by folding the sides and then rolling it up like a burrito. Place the prepared roll onto the baking dish over the sauce spread.
8 – Repeat step #07 to make 11 more cabbage rolls.
9 – Thoroughly spread the remaining tomato sauce over the cabbage rolls and cover the baking dish tightly using a foil
10 – Bake the cabbage rolls for 1 hour or until the beef is completely cooked through.
11 – Serve hot and enjoy!
Energy – 321 kcal, Carbohydrates – 10 grams (net), Fat – 18 grams,Fiber – 5 grams,Protein – 25 grams