keto cabbage rolls

These keto cabbage rolls are a comforting, low-carb twist on classic stuffed cabbage. Filled with a savory mixture of ground meat, cauliflower rice, and herbs, then baked in tomato sauce, they are perfect for gluten-free and ketogenic diets.

Ingredients

• 1 large head green cabbage
• 1 can (15 oz) no sugar added tomato sauce
• 1 can (14.5 oz) chicken broth
• 4 tablespoons keto-friendly sweetener (erythritol or Lakanto)
• 1 cup cauliflower rice (uncooked)
• 1/2 cup chopped yellow onion
• 2 lbs ground beef (85% lean)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3-4 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

Directions

1. Bring a large pot of salted water to a boil. Carefully remove 10-12 cabbage leaves; trim the thick stem end for easier rolling. Blanch leaves in boiling water for 1-2 minutes until flexible, then drain and cool.
2. In a large skillet, sauté onion and garlic until translucent.
3. In a large bowl, mix ground beef, cauliflower rice, sautéed onion and garlic, eggs, parsley, thyme, oregano, salt, and pepper until evenly combined.
4. Preheat oven to 350°F (175°C). Spread a layer of tomato sauce evenly in a large baking dish
5. Place about 2-3 tablespoons of filling on each cabbage leaf, fold sides in and roll tightly. Place rolls seam side down in baking dish.
6. Pour remaining tomato sauce and chicken broth over cabbage rolls. Cover dish tightly with foil.
7. Bake for 1 hour 30 minutes until filling is cooked through and cabbage tender.
8. Garnish with additional parsley before serving.