Keto Stuffed Cabbage Rolls

To prepare the cauliflower rice:

• Wash and pat-dry the cauliflower with a paper towel, then remove all green leaves.
• Cut the cauliflower into small florets and place them into your food processor. Pulse a few times, until the cauliflower resembles ‘rice grains’. Alternatively, cut the cauliflower into large chunks and using a grater with medium-sized holes, grate them into ‘rice’.

To prepare the stuffing:

• Into a large bowl, combine the meat and cauliflower rice.
• Add the egg, salt, pepper, shredded cheese and 1/2 cup of sauce. Mix thoroughly to combine.

[quads id=1]

To prepare the cabbage rolls:

• Using a sharp knife, carefully slice off the raised surface of the tough center stem to flatten the leaves. This process will make them easier to roll.
• Place about 2 tbsp of meat mixture just over the stem portion of the cabbage leaf. Roll it like a burrito and stuff both ends in. Repeat with the remaining cabbage leaves and meat mixture.
• Arrange the stuffed cabbage rolls in a Dutch oven or pot.
• Pour the remaining sauce over the rolls and add in about 1 cup of the reserved water (from the cabbage).

To cook the Keto stuffed cabbage rolls:

• Cover your Dutch oven/pot and place it in the preheated oven at 350°F (180°C). Bake for 1 hour and 15 to 30 minutes, or until the meat is cooked through.
• Check the rolls at half time and watch the liquid level. If there is not much liquid left, add in some more reserved water.

Nutrition: