I was checking out different recipes for the blog the other day and came across a stuffed cabbage recipe. It sounded great but had sweetener in it and rice. So, I figured I would create a Keto Style Stuffed Cabbage recipe. I hope you enjoy it.
Simple Ingredients of Keto Style Stuffed Cabbage Recipe:
1 28 oz can of diced tomatoes
½ tsp parsley dried
½ tsp basil dried
1 tablespoon coconut oil
1 lb Ground beef organic
1 teaspoon granulated garlic
1 tablespoon of Worcestershire sauce or more if you prefer
1 teaspoon of ground allspice
¼ tsp onion powder
1 bag of flavored frozen cauliflower rice defrosted (I used Alexia's White Cheddar Rice Cauliflower with black pepper)
1 cabbage medium (8- 9 full leaves washed and the rest chopped up 2 cups)
½ tsp pepper
Seasoned garlic salt
1 tablespoon Salted butter
Easy Instructions for this Keto Style Stuffed Cabbage:
Preheat the oven to 350 degrees.
Cook ½ a can of tomatoes in a small saucepan add ½ tsp of parsley and ½ tsp of basil. Heat for 5 minutes. Set aside.
Add coconut oil and heat. Add 1 lb Ground beef organic, one teaspoon granulated garlic, 1 tablespoon of Worcestershire sauce or more if you prefer, one teaspoon of ground allspice, and ¼ tsp onion powder and cook for 5 minutes. Add rest of the diced tomatoes. Add the 2 cups of chopped cabbage. Cook for another 5 minutes.
Add the cauliflower rice to the mixture and cook for 5 minutes. Set aside the mixture and let cook a bit. It makes it easier to handle. Now it is time to put the cabbage together.
Boil water in a dutch oven and add a pinch of salt. Add the 8-9 cabbage leaves in the boiled water. Cook for 3-5 minutes until the cabbage gets bright green. Then, remove the cabbage leaves with tongs.
Add some of the quick tomato sauce you made earlier into the baking dish (9x12 size glass dish).
Hold the blanched cabbage in your hand. Add 2-3 tablespoon mixture inside. Wrap the cabbage and place it, seam side down into the sauce. Continue to do this till you fill out the glass dish.
Add any additional filling to the top of the cabbage. No waste here. =)
Break up the 1 tablespoon of butter. Add pieces of butter to each cabbage roll.
Cover the cabbage rolls with aluminum foil then bake in the oven for 20-30 minutes till the tomato sauce is bubbly.
Enjoy! What do you think? Is this something you would make?
Here's the printable recipe:
Save to BigOven 
Ingredients
- 1 28 oz can of diced tomatoes
- ½ tsp parsley dried
- ½ tsp basil dried
- 1 tablespoon coconut oil
- 1 lb Ground beef organic
- 1 teaspoon granulated garlic
- 1 tablespoon of Worcestershire sauce or more if you prefer
- 1 teaspoon of ground allspice
- ¼ tsp onion powder
- 1 bag of flavored frozen cauliflower rice defrosted
- 1 cabbage medium (8- 9 full leaves washed and the rest chopped up 2 cups)
- ½ tsp pepper
- Seasoned garlic salt
- 1 tablespoon Salted butter
Instructions
- Preheat the oven to 350 degrees.
- Cook ½ a can of tomatoes in a small saucepan add ½ tsp of parsley and ½ tsp of basil. Heat for 5 minutes. Set aside.
- Add coconut oil and heat. Add 1 lb Ground beef organic, 1 teaspoon granulated garlic,
- 1 tablespoon of Worcestershire sauce or more if you prefer, 1 teaspoon of ground allspice, and
- ¼ tsp onion powder and cook for 5 minutes. Add rest of the diced tomatoes. Add the 2 cups of chopped cabbage. Cook for another 5 minutes.
- Add the cauliflower rice to the mixture and cook for 5 minutes.
- Boil water in a dutch oven and add a pinch of salt. Add the 8-9 cabbage leaves in the boiled water. Cook for 3-5 minutes until the cabbage gets bright green. Then, remove the cabbage leaves with tongs.
- Set aside the mixture and let cook a bit. It makes it easier to handle. Now it is time to put the cabbage together.
- Add some of the quick tomato sauce you made earlier into the baking dish (12x14 size glass dish).
- Hold the blanched cabbage in your hand. Add 2-3 tablespoon mixture inside. Wrap the cabbage and place it, seam side down into the sauce. Continue to do this till you fill out the glass dish.
- Add any additional filling to the top of the cabbage. No waste here. =)
- Breakup the 1 tablespoon of butter. Add pieces of butter to each cabbage roll.
- Cover the cabbage rolls with aluminum foil then bake in the oven for 20-30 minutes till the tomato sauce is bubbly.
