Ingredients:

For the cabbage rolls:

• 1 medium head of cabbage (about 12-14 large leaves)
• 1 lb ground beef (or ground turkey, pork, or a mix)
• 1 small onion, finely chopped
• 1 egg (to bind the filling)
• 2 cloves garlic, minced
• 1/2 cup cauliflower rice (for texture, optional)
• 1/4 cup grated Parmesan cheese (optional for added flavor)
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

For the sauce:

• 2 cups sugar-free tomato sauce (or crushed tomatoes with no added sugar)
• 1/2 cup beef broth (or vegetable broth)
• 1 tbsp apple cider vinegar (for acidity)
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Prepare the cabbage leaves:
   • Bring a large pot of salted water to a boil. Cut out the tough core of the cabbage and gently separate the leaves.
   • Blanch the cabbage leaves in the boiling water for about 2-3 minutes or until soft. Remove the leaves and let them cool. Trim the thick vein in the center of each leaf to make them easier to roll.
2. Prepare the filling:
   • In a large bowl, mix the ground meat with chopped onion, minced garlic, cauliflower rice (if using), egg, Parmesan cheese, oregano, thyme, salt, and pepper.
   • Combine everything well, and make sure the mixture is uniform.
3. Assemble the rolls:
   • Lay out one cabbage leaf at a time on a flat surface.
   • Place a generous spoonful of the meat mixture in the center of the leaf.
   • Roll up the cabbage leaf around the filling, folding in the sides as you go, like a burrito. Repeat this for the remaining cabbage leaves.
4. Prepare the sauce:
   • In a bowl, mix together the tomato sauce, beef broth, apple cider vinegar, paprika, salt, and pepper. Taste and adjust seasonings as desired.
5. Cook the cabbage rolls:
   • In a large pot or Dutch oven, place a thin layer of sauce on the bottom.
   • Arrange the cabbage rolls seam side down on top of the sauce.
   • Pour the remaining sauce over the cabbage rolls, making sure they are all covered.
   • Cover the pot and simmer on low heat for about 45-60 minutes, or until the cabbage is tender and the filling is cooked through.
6. Serve:
   • Carefully remove the cabbage rolls from the pot and serve them with the sauce spooned over the top. You can garnish with fresh herbs or a sprinkle of cheese if desired.

Tips:

• Cauliflower rice is a great substitute for rice, providing the texture without the carbs. However, you can leave it out if you prefer a simpler filling.
• For extra flavor, you can add a tablespoon of tomato paste to the sauce or a pinch of red pepper flakes for heat.
• These cabbage rolls freeze well, so you can make a large batch and store them for later!

Enjoy your carb-free cabbage rolls! They’re a perfect keto meal packed with flavor and low in carbohydrates.