Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground beef (80/20 for better flavor)
- 1 cup riced cauliflower (fresh or frozen)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 can (15 oz) tomato sauce (no sugar added)
- 1 tbsp apple cider vinegar
- 1/2 cup beef broth
- Optional: 1 tbsp erythritol or stevia for a touch of sweetness
Instructions
- Start by bringing a large pot of salted water to a boil. Remove the core from the cabbage head using a sharp knife. Carefully place the whole cabbage into the boiling water for about 3-5 minutes. As the outer leaves soften, peel them off one by one with tongs and set them aside on a plate to cool. While the leaves cool, mix the ground beef, cauliflower rice, diced onion, garlic, egg, salt, pepper, and oregano in a large bowl. Use your hands to ensure everything is well combined.
- Preheat your oven to 350°F (175°C). Take a cooled cabbage leaf and shave down the thick central rib with a knife to make it more pliable. Place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides in and roll it up tightly. In a separate bowl, whisk together the tomato sauce, beef broth, apple cider vinegar, and sweetener. Spread a thin layer of this sauce at the bottom of a 9×13 baking dish. Arrange the cabbage rolls seam-side down in the dish and pour the remaining sauce over the top. Cover tightly with foil and bake for 60 minutes until the meat is cooked through and the cabbage is tender.
- Once the rolls are finished, let them rest for 5 minutes before serving. This allows the juices to redistribute and the sauce to thicken slightly. Carefully lift the rolls onto a plate using a slotted spoon or spatula. Spoon extra sauce from the bottom of the dish over the rolls. Garnish with fresh parsley or a dollop of full-fat sour cream for an extra keto boost. Serve alongside a simple green salad for a complete, nutrient-dense meal.
- Cook Time: 90 minutes