Ingredients:
- 1 large head of cabbage
- 1 lb ground beef (or ground pork, or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cauliflower rice (or cooked white rice if not strict keto)
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups sugar-free marinara sauce (or homemade if you prefer)
- 1 cup shredded mozzarella cheese (optional, for topping)
Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage and place the whole head into the boiling water.
- Cook for about 10 minutes, or until the outer leaves are tender and can be easily peeled off. You may need to turn the cabbage periodically to ensure even cooking.
- Remove the cabbage from the water and let it cool. Gently separate the leaves and set them aside.
- Prepare the Filling:
- In a large skillet, cook the chopped onion and minced garlic over medium heat until softened and translucent.
- Add the ground beef (or pork) to the skillet and cook until browned. Drain any excess fat.
- In a large bowl, combine the cooked meat and onions with cauliflower rice, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix well.
- Assemble the Rolls:
- Preheat your oven to 350°F (175°C).
- Place a few spoonfuls of the meat mixture onto the center of each cabbage leaf.
- Roll the leaf around the filling and tuck in the sides to form a neat roll. Secure with toothpicks if necessary.
- Place the cabbage rolls seam-side down in a baking dish.
- Add Sauce:
- Pour the sugar-free marinara sauce over the cabbage rolls.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese on top if using, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the rolls cool for a few minutes before serving. Enjoy!
