Keto Stuffed Cabbage Rolls

Directions

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the cabbage. Place the whole head into boiling water and cook 4–5 minutes until leaves are pliable. Drain on a dish towel.
3. Once cool, peel 12 cabbage leaves carefully to avoid tearing.
4. In a large bowl, combine all filling ingredients. Mash with a potato masher until well mixed.
5. On a cutting board, place a cabbage leaf and cut a V-shaped notch at the base to remove the tough rib.
6. Add 3–4 tablespoons of filling to the leaf. Fold the right side over the filling, then the left side, and roll from the base up. Repeat with remaining leaves and filling.
7. Spray a 9×13-inch baking dish with non-stick spray. Spread tomato sauce along the bottom. Place cabbage rolls seam-side down in two rows of six.
8. Cover with foil and bake 60–75 minutes until cooked through.

Recipe Details

Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Servings: 6
Difficulty: Medium

Variations & Substitutions

• Substitute cauliflower rice for regular rice for a lower-carb option.
• Use 90/10 or 93/7 ground meat for leaner filling.
• Add finely chopped vegetables like carrots or zucchini to the filling for extra nutrients.

Serving Suggestions