Keto Cabbage Rolls are delicious and are dairy & gluten free! Tons of flavor, so easy to make; the whole family will love this healthy dish!
Course Dinner
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6People
Calories 210kcal
Author FoodFaithFitness
Ingredients
1Large head of green cabbage
1/2TbspOlive oil
2CupsCauliflower rice
1/4cupOnions,diced
1tspFresh garlic
1Lb90% lean ground beef
1/4CupFresh parsley,minced
2tspItalian seasoning
1tspSalt
Pinch of ground nutmeg
1Egg,whisked
2CupsMarinara sauce,divided *
Instructions
Heat your oven to 350 degrees and pour 3/4 cup of the tomato sauce in a 9x13 inch pan
Bring a VERY large pot of water to a boil. Once boiling, gently slide in the head of cabbage so its fully submerged and cook until the leaves are bright green and pliable - about 4-6 minutes. Drain and let cool while you mix the filling. OR my favorite way is to core the cabbage and freeze the whole head the night before. The next day take it out and let it thaw. Voila - perfect cabbage leaves without boiling!
Heat the oil up in a large pan on medium heat. Add the cauliflower, onion and garlic and cook until everything is light brown and tender, about 5 minutes.
Add all the remaining ingredients, including the cauliflower mix and only 1/2 cup of the tomato sauce and stir until well mixed.
Gently peel 12 leaves off the cabbage and place one flat in front of you. Cut a v shape on the bottom so you remove the hard part of the cabbage ridge.
Form 1/12 of the mixture into a log and place in the center of the cabbage and roll up like a burrito - tuck the sides in and then roll it up from bottom to top. Place the roll seam-side down in the bottom of the prepared pan and repeat with remaining leaves.
Pour the remaining 3/4 cup of tomato sauce over the rolls.
Cover tightly and bake for 1 hour, or until the beef is done.
DEVOUR!
Video
Notes
*Try to find a smooth marinara sauce that doesn't have too many chunks