I’ll admit I’ve only eaten cabbage rolls a couple times in my life (and loved them!), but it wasn’t a traditional meal in my house growing up, so I never learned to make them, and this was my first attempt. Here’s a version I came up with, adapted from Martha Stewart’s Stuffed Cabbage Recipe, mine is a low carb version, and a little more basic. I’ve replaced the traditional rice with cauliflower rice to make it keto-friendly.
Makes 12 cabbage rolls.
1 roll = 7 net carbs (please calculate your own stats using the recipe ingredients as different food brands can vary.)
Ingredients:
2 cups shredded cauliflower
4 T butter
2 T cream
1 large cabbage
1 large onion, finely diced
1 T garlic, crushed
1/4 t cayenne
1 t dried basil & oregano
1/4 cup fresh parsley, finely chopped, or 2 T dried
sea salt & freshly ground pepper, to taste
100 g shredded cheese (cheddar or mozza)
1 Kg ground beef
2 cups marinara sauce
1 cup sour cream
Instructions
- Break cauliflower into small pieces, discard stem, place in a medium size saucepan, cover with water, bring to a boil, reduce heat, simmer till cauliflower is tender. Drain and return to saucepan.
- Add 2 T butter and cream to cauliflower and blend with a hand mixer or food processor until it is the texture of cooked rice. Set aside to cool.
- Gently unwrap the cabbage, place cabbage leaves in a large saucepan, cover with water, bring to a boil, cook for 2-3 minutes just till softened. Drain water and set aside to cool. (Optionally, you can freeze the cabbage overnight, then thaw it for a day, peel apart, skipping the steaming part.)
- Preheat oven to 350 degrees F.
- Melt 2 T butter in a frying pan over medium high heat, add onions, garlic, basil, oregano, parsley, cayenne, salt & pepper. Saute till onion is tender and translucent. Remove from heat.
- Add ground beef, cauliflower rice, and grated cheese to the onion mixture, mix thoroughly until well incorporated.
- Form raw meat and cauliflower mixture into loaf shape and divide into 12 even size portions.
- Choose the twelve largest cabbage leaves and set aside for rolls. Layer the remaining cabbage leaves into the bottom of a large casserole dish so the cabbage rolls don’t stick to the bottom.
- To assemble the cabbage roll, place a large cabbage leaf in front of you, rib side facing you. Place 1 meat portion in the centre. Roll up the cabbage leaf, tucking in ends.
- Tightly fit a layer of cabbage rolls on top of the cabbage leaves in the baking dish.
- Combine marinara sauce and sour cream. Pour over cabbage rolls and spread evenly.
- Place in oven and bake until meat is cooked through and tender, about 1 to 1.5 hours.
- Enjoy!
Plum Hill 