Delicious and dairy-free Easy Keto Cabbage Rolls are also free of gluten. The entire family will like this nutritious dish because it is full of flavor and so simple to prepare.

Perhaps overly dramatic, but the water was everywhere.

 

the cabbage rolls that were created.

 

Reminder to self: don’t cook the cabbage in a too-small saucepan that won’t fit in and ends up boiling everywhere.

 

Aside from that hiccup, making these tiny veggie-stuffed beauties is incredibly simple and error-proof.

 

They resemble the stuffing for quick pot stuffed peppers or low-carb deconstructed beef and cabbage pasta bowls wrapped up in some nutritious greens that will make your tummy SO pleased about dinner today.

Components Required

I enjoy dinner recipes that are warm and soothing and really fill me up, keeping me pleased. I also enjoy eating nutritious meals that provide my body with the fuel it needs. Without a doubt, this recipe for keto cabbage rolls combines the best of both worlds!

It has healthy components, but it also has the comforting goodness of home cooking that you crave after a hard day. Prior to starting to cook, gather the following:

So that it can begin to warm up, turn the oven on. A large baking pan should hold almost half of the tomato sauce.

Boil

Large saucepan of salted water should be brought to a boil. The cabbage should be drained and set aside to cool.

Cook

A big pan with the oil in it should be heated. Cook the cauliflower, onions, and garlic until they are all just beginning to turn golden. Stir in 12 cups of the remaining tomato sauce after adding the remaining ingredients.

INGREDIENTS

• one substantial head of green cabbage
• 1/8 tablespoon olive oil
• 2 cups rice with cauliflower
• 14 cup diced onions
• Fresh garlic, 1 teaspoon
• 90% lean ground beef, 1 lb.
• minced 1/4 cup fresh parsley
• Italian seasoning, 2 teaspoons
• 1/tsp. Salt
• pinch of nutmeg, ground
• 1 whisked egg
• 2 cups split marinara sauce

INSTRUCTIONS

1. Place a 9×13-inch pan with 3/4 cup of tomato sauce in it and preheat your oven to 350 degrees.
2. In a saucepan(very large) of water, bring to a boil. Once the water is boiling, carefully slip in the head of the cabbage, submerge it completely, and cook for 4–6 minutes, or until the leaves are bright green and flexible. Drain, then allow cooling while preparing the filling. OR, you may core the cabbage and freeze the entire head the night before, which is my preferred method.
3. Take it out the following day and let it defrost. Voila, flawless cabbage leaves without the need for boiling!
4. Heat oil on medium heat in a pan(big). Cook the cauliflower, onion, and garlic for approximately 5 minutes, or until they are all lightly browned and soft.
5. Using only 1/2 cup of the tomato sauce and the cauliflower mixture, put remaining ingredients and whisk thoroughly.
6. Lay one of the 12 cabbage leaves flat in front of you after gently peeling them. To get rid of the tough cabbage ridge cut a v-shape onto the bottom.
7. Create a log out of 1/12 of the mixture, place it in the center of the cabbage, and roll it up like a burrito, tucking the edges in as you go from bottom to top. Repeat with remaining leaves, in the bottom of the prepared pan, placing the roll seam-side down.
8. Over the rolls, add the final 3/4 cup of tomato sauce.
9. Bake the beef for an hour, or until done, with a tight cover.
10. DEVOUR!

NUTRITION INFO:

Calories: 210kcal
Carbohydrates: 9.8g
Protein: 18.5g
Fat: 10.3g
Saturated Fat: 3.3g
Polyunsaturated Fat: 0.9g
Monounsaturated Fat: 1.9g
Cholesterol: 77.7mg