Ingredients:

• 1 medium head of cabbage
• 1 pound ground beef (or pork, turkey, or a mix)
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup marinara sauce (sugar-free)
• 1 cup beef or chicken broth
• 2 tablespoons olive oil

Keto Stuffed Cabbage

Instructions:

1. Prepare the Cabbage:
   • Bring a large pot of salted water to a boil.
   • Core the cabbage and carefully peel off 8–10 large outer leaves. (Set aside the remaining cabbage for another use.)
   • Blanch the cabbage leaves in boiling water for 1–2 minutes until pliable. Drain and cool.
2. Make the Filling:
   • In a bowl, combine ground meat, cauliflower rice, onion, garlic, egg, smoked paprika, Italian seasoning, salt, and pepper. Mix until well combined.
3. Assemble the Rolls:
   • Lay a cabbage leaf flat on a clean surface. Place 2–3 tablespoons of filling at the base of the leaf.
   • Roll the leaf over the filling, tucking in the sides as you go to create a tight roll. Repeat with remaining leaves and filling.
4. Cook the Rolls:
   • Heat olive oil in a large skillet or Dutch oven over medium heat. Add the stuffed cabbage rolls seam-side down and cook for 2–3 minutes to lightly brown.
   • Pour the marinara sauce and broth over the rolls. Bring to a simmer, then reduce heat to low. Cover and cook for 35–40 minutes, spooning sauce over the rolls occasionally.
5. Serve:
   • Remove the rolls carefully from the pan and serve with the sauce spooned over. Garnish with chopped parsley or grated Parmesan if desired.

Tips:

• For extra flavor, you can add chopped mushrooms or grated Parmesan to the filling.
• Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.

Enjoy your keto stuffed cabbage! 😊