Nikki’s Keto Stuffed Cabbage

So I am Italian and Polish and I get the best meatballs and pierogis and stuffed cabbage! I have not made stuffed cabbage before and totally wanted to try it with cauliflower rice! It came out amazing! I did NOT want my sauce like my regular pasta sauce so I used one can of low carb sauce and one or the fire roasted tomatoes. Some seasoning and a little water and bam! it was perfect.

I cooked my cabbage in the Instapot. I googled and found a recipe where they core the cabbage and cook for 8 minutes and the writer said that it was so easy and the leaves peeled right off. Well that was not true LOL the few outer leaves were over done but as i got further into the cabbage without tearing the leaves I was able to get a few nice leaves off. Next time I am going old school and boiling in a pot of water. I had a lot of cabbage left over so I sliced it and made another dish with it.

I used 80/20 ground beef and a bag of green giant cauliflower rice that I left on the counter to thaw. I mixed that and some seasonings with the meat along with onion and garlic I caramelized before added to the meat. Mixed well with my hands and added to the cabbage leaves. The sauce I did NOT want to be like my pasta sauce so the fire roasted tomatoes and some sweetener and seasonings and a can of sauce did the trick!

I was very surprised how these came out! the flavor was on point! I did use Tuscan sunset and Foxpoint seasoning from Penzey’s Spices but you can use Italian seasoning in their place. below is the recipe let me know what you think!

Nikki’s Stuffed Cabbage rolls

What we need:

1 medium cabbage

1.5 pounds ground beef

1 cup diced onion

2 cloves crushed garlic

2 Tbs paprika

1 bag green giant cauliflower rice thawed OR 2 cups cauliflower rice steamed and cooled

2 tbs onion powder

2 tbs garlic powder

2 Tbs penzey’s Tuscan sunset seasoning OR Italian seasoning

1 can fire roasted tomatoes

1 can low carb pasta sauce

1 tbs oregano

2 Tbs Basil

Salt and pepper

2 Tbs of butter

2 Tbs sweetener

What we do:

Core cabbage and remove the outer leaves, place in boiling water for 5-8 mins. Separate the leaves as the cabbage softens and set leaves aside, put cabbage back in water for center leaves to cook and the rest to become soften. I made 8 rolls and used the leftover cabbage for another recipe

In a pan melt 2Tbs of butter add crushed garlic, onion and sweetener add literally a splash of water. Cook down until onions start to caramelize and are slightly brown. Set aside

In a bowl mix the fire roasted tomatoes, sauce, 1 Tbs paprika, 1Tbs onion powder, 1Tbs garlic powder, 1Tbs basil, 1 Tbs oregano and 1 Tbs sweetener and half of the garlic onion mixture. Mix well and set aside

In another bowl place meat and thawed cauliflower rice add remaining seasonings and remaining half of the onion mixture. Mix well with your hands

Lay a cabbage leave flat and remove any hard core that may be there. Form a log in your hands with the meat about ¼ cup of the mixture. Lay in the center of the leave and roll gently while folding in the sides.

Spread some sauce into a 9 X 13 pan and lay each cabbage roll seam side down

Cover with foil and bake 350F 1.5 to 2 hours. Uncover during the last 20mins of cooking.

Published by Nikki's Low Carb Cooking

I enjoy low carb cooking and started my facebook page Nikki's low carb cooking which is a HUGE success. I cook live and help people make better low carb choices while keeping it fun, easy and inexpensive!

7 thoughts on “Nikki’s Keto Stuffed Cabbage

  1. Girl that sounds and looks amazing. Did you have a side cook book #4!!!

    On Sat, Nov 6, 2021, 3:13 PM Nikki’s Low Carb Cooking wrote:

    > Nikki’s Low Carb Cooking posted: ” So I am Italian and Polish and I get > the best meatballs and pierogis and stuffed cabbage! I have not made > stuffed cabbage before and totally wanted to try it with cauliflower rice! > It came out amazing! I did NOT want my sauce like my regular pasta sauce ” >

    Like

  2. Hint about the water in the cauliflower ?
    Cook the the cauliflower over low heat to release the water and set in drainer then when cool squeeze excess then cook
    YUM !!!
    Thanks for the recipe

    Like

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