KETO STUFFED CABBAGE ROLLS
Ingredients:
- 8 large cabbage leaves
- 1 pound ground beef or turkey
- 1/2 cup cauliflower rice
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup sugar-free tomato sauce
- 1 cup beef or chicken broth
- 1 tablespoon olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil. Add the cabbage leaves and blanch them for 2-3 minutes, then remove and place in ice water to cool. Pat dry with paper towels.
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
- Add the ground meat to the skillet and cook until browned. Stir in the cauliflower rice, dried thyme, dried oregano, salt, and pepper. Cook for another 2-3 minutes until the cauliflower rice is tender.
- Lay out a cabbage leaf and place a portion of the meat mixture in the center. Roll up the leaf, tucking in the sides as you go, to form a neat roll. Repeat with the remaining leaves and filling.
- Place the stuffed cabbage rolls in a baking dish. Pour the sugar-free tomato sauce and broth over the rolls.
- Cover the baking dish with aluminum foil and bake for about 30-40 minutes, or until the cabbage is tender.
- Serve the stuffed cabbage rolls hot, spooning some of the sauce over them.
Nutrition Information (per serving, recipe makes about 4 servings): (Note: These values are approximate and can vary based on ingredients and serving sizes.)
- Calories: ~300
- Total Fat: ~18g
- Saturated Fat: ~6g
- Total Carbohydrates: ~10g
- Dietary Fiber: ~4g
- Sugars: ~5g
- Protein: ~25g