Directions: |
Directions:Prep.
1. Preheat oven to 350 F.
2. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
3. Core cabbage. Carefully cut cabbage (1 medium size) and remove the stem of your cabbage with a sharp knife.
4. Removing leaves. Once water is boiling, carefully drop the cabbage into the pot of water. Allow cabbage to boil for about 2 minutes, then, using 2 sets of tongs and a plate, remove the leaves one at a time. This is most easily done from the center (where we just removed the core). If the leaves don’t come off easily, wait a minute then try again (they may need to soften a little more). Stop once leaves get small (I was able to get 16 "rollable" leaves off 1 head of cabbage). Remove the center of the cabbage head from the water and set aside.
5. Destem cabbage. Use a sharp knife to remove some thickness from the stems of each cabbage leaf — You want the stem to be only as thick as the rest of the leaf.
6. Sauces. In a large bowl, stir together the tomato or marinara sauce and chicken broth, this is our sauce.
7. In a second large bowl, combine the ground beef, chopped yellow onion, garlic, uncooked cauliflower rice, salt and black pepper, and add ˝ cup of the sauce. Use your hands to incorporate everything evenly.
8. Rolling. Lay each cabbage leaf flat on a cutting board and place a dollop of meat in the middle. Fold the left and right sides over the filling, then roll from top to bottom. You don’t want to overstuff your cabbage rolls, as they’ll fall apart when you bake them.
9. Assembling. Cut the leftover center of cabbage into 8 pieces. Place these on the bottom of a dutch oven. Place the rolled cabbage leaves seam side down over the cut pieces of cabbage. Cover with the rest of the sauce.
10. Bake. Place lid on the dutch oven and bake in the preheated oven for 1 ˝ -2 hrs, or until the meat inside a cabbage roll in the center of your dutch oven is cooked all the way through. Serve warm with the tomato sauce spooned over each cabbage roll. Enjoy! |
Personal
Notes: |
Personal
Notes: Notes
This stuffed cabbage dish is deceptively easy — just a few tricks are needed to get the cabbage just right. Here’s all you need to know:
CORE! the cabbage as much as possible — otherwise your leaves will be impossible to remove. Do this carefully with a sharp knife.
How long to boil cabbage: try removing the outer leaves after 2 minutes. If they aren’t coming off easily, place the cabbage back in the water a bit longer. Easy as that.
Rolling the rolls. Think of these as mini keto burritos — Fold the left and right sides over the filling, then roll from top to bottom.
Place leftover cabbage on the bottom of the casserole dish, this is important, as it will prevent our easy cabbage rolls from burning.
Place rolls seam side down to prevent them from opening up and losing their filling as the dish simmers.
Can You Freeze Them?
YES! And you absolutely should.
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This recipe for Keto Cabbage Rolls is from