Keto Stuffed Cabbage

Ingredients

the cabbage:

• 1 medium cabbage weighing around 2.5 pounds (1.1kg)
• 1 tablespoon of sea salt and 1/4 cup (60ml) of wine vinegar

To make the sauce:

• 1 1/2 tablespoons divided olive oil
• Finely slice 1 small onion; shred 1 medium carrot.
• 1 1/2 cups (337g) smashed tomatoes,
• 1/2 cup (120ml) heavy cream,
• 2 teaspoons (or to taste) dried oregano, and 1/2 teaspoon sea salt.

To make the stuffing:

• 1 big egg, 1 1/2 teaspoons of sea salt, or to taste,
• 1.5 pounds (680 grams) of mince pork (or a combination of pork and turkey or beef),
• 1 cup (113 grams) of shredded cheddar cheese, and 1/2 a small head of cauliflower should make around 1 3/4 cups (210 grams) of cauliflower rice.
• 1/2 tsp. black peppercorns and 1/2 cup (120 ml) of sauce

Instructions

For the rolls’ cabbage preparation:

1. Take off the top two cabbage leaves.
2. Remove the cabbage core with a fine-pointed paring knife.
3. Submerge(water has reached a rolling boil) the cabbage, cork side down. Simmer FIVE minutes .
4. Turn the cabbage over . Cook for an additional FIVE to SIX minutes.
5. Use a pair of tongs to wiggle the leaves as they start to soften while the cabbage cooks.
6. Drain the water from the pot, reserving 2 cups of it, and then let it cool in a basin.
7. Pull off the leaves from the cabbage when it is safe to handle them, then stack them.

Making the sauce:

1. A big skillet should be heated at medium.
2. Stir in the onion and carrot after adding the oil. Heat THREE–FOUR minutes. Stirr regularly.
3. Add salt, double cream, oregano, and smashed tomatoes. Cook for a few more minutes.
4. Heat has been removed; set aside.

Make the cauliflower rice as follows:

1. Remove all of the cauliflower’s green leaves after washing and pat-drying it with a paper towel.
2. Place the cauliflower, which has been cut into small florets, in your food processor. Once the cauliflower resembles “rice grains,” pulse a couple more times. Alternately, chop the cauliflower into large pieces and shred them into “rice” using a grater with medium-sized holes.

Get the stuffing ready:

1. Mix cauliflower and meat rice in bowl.
2. Add the egg, seasoning, cheese shavings, and 1/2 cup of sauce. To mix, totally combine.

How to make cabbage rolls:

1. To flatten the leaves, carefully cut away the elevated portion of the brittle core stem using a sharp knife. They will be simpler to roll after this operation.
2. Just cover the cabbage leaf’s stem with 2 tbsp of the meat mixture. Put both ends inside. Roll it up like a tortilla. Use the leftover cabbage leaves and meat mixture to repeat the process.
3. Put stuffed cabbage rolls in a saucepan.
4. Over the rolls, add a cup or so of the conserved water along with the remaining sauce (from the cabbage).

To prepare the Keto-friendly cabbage rolls:

1. Place your covered Dutch oven or pot in the preheated 350°F (180°C) oven. Bake the beef for one hour and fifteen to thirty minutes, or until it is thoroughly done.
2. At halftime, check the rolls.

Nutrition

Calories: 479kcal | Carbohydrates: 16g | Protein: 22g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1806mg