KETO STUFFED CABBAGE ROLLS
Prep Time 30 minutes Cook Time 1 hour Total Time 1 hour 30 minutes Servings 6 servings Calories 471 kcal
1 large head of cabbage green*
1 lb. ground beef or turkey*
1 cup rice cooked, white or brown*
½ cup sweet onion finely chopped, divided
1 clove garlic crushed
1 tsp. salt
¼ tsp. black pepper
3 Tbsp. fresh parsley finely chopped
¼ tsp. paprika
⅛ tsp. cayenne pepper
Preheat oven to 350°F.
Bring a large pot of water to a boil.
Cut and remove about 1 inch from the bottom of the head of cabbage.
Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable
Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.
Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.
Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
Add in about 3-4 tablespoons of the filling mixture into each leaf.
Fold the right side of the leaf over the filling and then fold the left side over.
Starting at the base, begin rolling the cabbage leaf up.
Repeat the above steps with the remaining filling and cabbage leafs.
Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.
Place cabbage rolls, seam-side-down, in two rows of six rolls.
Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.
A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
Substitute with uncooked cauliflower rice if on a low-carb diet.
Can use 90/10 or 93/7 ground meat.
To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
Nutrition Facts Stuffed Cabbage Rolls Recipe Amount Per Serving
Calories 471Calories from Fat 198 % Daily Value Fat 22g34% Saturated Fat 7g44% Trans Fat 1g Cholesterol 81mg27% Sodium 1222mg53% Potassium 1089mg31% Carbohydrates 51g17% Fiber 8g33% Sugar 16g18% Protein 21g42% Vitamin A 1420IU28% Vitamin C 81mg98% Calcium 149mg15% Iron 5mg28% Percent Daily Values are based on a 2000 calorie diet.