Keto Stuffed Cabbage Rolls
prep. time, min
Nutritional info (per serving)
For stuffed cabbage rolls:
1 head of cabbage
1 kg of minced meat (beef and pork in equal proportions)
Olive oil for frying
2 medium onions
3 garlic cloves
200 g cauliflower
1 tbsp Hmeli-Suneli spice mix
1 tbsp dry basil
For the sauce:
1 pack (400 g) tomato passata
1/2 can (200 g) sour cream
1/2 cup broth or water
Finely chopped parsley and dill
Heat the oven to 200C / 400F.
Wash the cabbage, disassemble it into leaves and boil them in a salted water. Lightly beat off the thickened part of the each leaf or cut it out with a knife.
Peel the onion, finely chop and fry on a medium heat until soft. Allow to cool slightly. Grate or chop the cauliflower in a blender until you get the consistency of rice. In a deep bowl, mix the minced meat, onion, cauliflower rice, salt, pepper and spices. Stir thoroughly.
Put the filling on the edge of the cabbage leaf and fold it envelope style. Heat the oil in a pan and fry cabbage rolls on both sides until golden. Transfer the cabbage rolls into a deep cast-iron pan or heat-proof baking dish.
In a deep bowl or ladle, mix tomato sauce, sour cream, salt and sweetener. If the sauce is too thick, slightly dilute it with the water left over from boiling the cabbage leaves.
Pour the sauce over stuffed cabbage rolls, cover and place in the oven. Bake for 45-50 minutes. Stuffed cabbage rolls can also be stewed in a pan on the stove, but in the oven it turns out for some reason tastier…
Serve stuffed cabbage with sour cream and chopped dill or parsley.