Keto Cabbage Rolls

Prep Time 30

Cook Time 2

Total Time 2 30

Servings Rolls

Calories 113kcal

Ingredients

1 Head of Cabbage medium
3 15 Oz Can of Tomato Sauce no sugar added
1 14.5 Oz Chicken Broth
4 Tablespoons Swerve or Lakanto (see sweetener notes below) granular
1 Cup Cauliflower Rice uncooked
1/2 Cup Onion yellow, chopped
2 Lb Ground Beef 85%/15%
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper

US Customary - Metric

Instructions

Prep. Preheat oven to 350 F. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
Core cabbage. Carefully cut cabbage (1 medium size) and remove the stem of your cabbage with a sharp knife.
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 24 "rollable" leaves off 1 head of cabbage). Remove the center of the cabbage head from the water and set aside.
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.
Sauces. In a large bowl, stir together the tomato sauce,(15 Oz) 3 cans, chicken broth (14.5 Oz) 1 can, and erythritol (4 tablespoons) — this is our sauce. In a second large bowl, combine the ground beef (2 Lb), chopped yellow onion (1/2 cup), uncooked cauliflower rice (1 cup), salt (2 teaspoons), black pepper (1/2 teaspoon), and the sauce ( ¼ cup). Use your hands to incorporate everything evenly.
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.
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.
Bake. Place lid on the dutch oven and bake in the preheated oven for 1 ½ -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!

Notes

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
The nutritional information below is based on 1 cabbage roll, if you’re able to make 24 rolls from this recipe:

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com