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!
