Keto Stuffed Cabbage Recipe
Ingredients:
- 1 large head of cabbage
- 600g ground pork
- 150g cauliflower rice
- 2 onions, finely chopped
- 20cl chicken broth (make sure it’s low-carb)
- 2 tablespoons olive oil
- 300g tomato sauce or tomato coulis (ensure it’s low in added sugars)
- 1 tsp smoked paprika
- 12 green spring onions, chopped
- Salt and pepper to taste
Instructions:
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Carefully remove the outer leaves of the cabbage, trying to keep them whole.
- Blanch the cabbage leaves in boiling water for about 3-4 minutes or until they become pliable.
- Once blanched, remove the cabbage leaves from the pot and allow them to cool.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the ground pork and cook until it’s browned and cooked through.
- Stir in the cauliflower rice and smoked paprika, then cook for a few minutes until the cauliflower rice is tender.
- Season the filling with salt and pepper to taste.
- Remove the skillet from the heat and allow the filling to cool slightly.
- Assemble the Stuffed Cabbage:
- Take one cabbage leaf and place a portion of the pork and cauliflower rice mixture in the center.
- Fold in the sides and roll up the cabbage leaf, creating a neat package. Use toothpicks if necessary to secure it.
- Repeat this process for the remaining cabbage leaves and filling.
- Cook the Stuffed Cabbage:
- In a large pot, spread a thin layer of tomato sauce or tomato coulis.
- Place the stuffed cabbage rolls in the pot, seam side down.
- Pour the remaining tomato sauce or coulis over the stuffed cabbage rolls.
- Add the chicken broth to the pot.
- Bring the pot to a simmer, then cover and cook for about 40-45 minutes, or until the cabbage leaves are tender and the flavors have melded.
- Serve:
- Garnish with chopped green spring onions and serve your keto stuffed cabbage rolls hot.
