STUFFED CABBAGE ROLLS⁠ ⁠

Ingredients

For the Cabbage Rolls:

• 1 large head of cabbage
• 1 lb (450g) ground beef or turkey
• 1 cup cauliflower rice (cooked)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste

For the Sauce:

• 1 can (14 oz/400g) crushed tomatoes
• 1 tbsp tomato paste
• 1/2 cup chicken or vegetable broth
• 1 tsp dried basil
• 1 tsp dried parsley
• Salt and pepper to taste

Instructions

1. Prepare the Cabbage:
   • Bring a large pot of salted water to a boil.
   • Carefully peel off 8–10 cabbage leaves and blanch them in boiling water for 2–3 minutes until pliable. Remove and set aside.
2. Make the Filling:
   • In a large bowl, mix ground meat, cauliflower rice, onion, garlic, egg, paprika, oregano, salt, and pepper until well combined.
3. Assemble the Rolls:
   • Lay a cabbage leaf flat, add about 2–3 tablespoons of filling, and roll tightly, tucking in the sides. Repeat with the remaining leaves and filling.
4. Prepare the Sauce:
   • In a medium saucepan, mix crushed tomatoes, tomato paste, broth, basil, parsley, salt, and pepper. Bring to a gentle simmer.
5. Cook the Rolls:
   • Preheat your oven to 350°F (175°C).
   • Arrange the cabbage rolls seam-side down in a baking dish. Pour the sauce over the rolls, ensuring they’re covered.
   • Cover the dish with foil and bake for 45–50 minutes.
6. Serve and Enjoy:
   • Garnish with fresh parsley and serve hot. These pair wonderfully with a side of keto-friendly mashed cauliflower!

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