Description
Hearty Polish cabbage rolls deliver comforting keto-friendly flavors without carbohydrate compromise. Delicious ground beef, cauliflower rice, and tangy tomato sauce create a satisfying meal you’ll savor with each delightful bite.
Ingredients
Scale
Protein:
- 450g (1 pound) ground beef
- 1 large egg
Vegetables:
- 1 medium head cabbage
- 150g (1 cup) cauliflower rice
- 4 cloves garlic, minced
Sauce and Seasonings:
- 1 (400g / 14.5-ounce) can diced tomatoes, drained
- 1 (425g / 15-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the oven environment by heating to 175°C (350°F), ensuring an ideal temperature for cooking.
- Initiate cabbage preparation by bringing a generously sized pot of water to a rolling boil. Immerse the entire cabbage completely, allowing it to simmer for 5-8 minutes until leaves become pliable and develop a vibrant emerald hue. Extract any naturally detached outer leaves during this process.
- Transfer cabbage from boiling water and permit cooling. Retain the cooking liquid as a potential resource.
- Transform cauliflower into rice-like consistency and briefly sauté until achieving a tender texture.
- Construct the filling by amalgamating ground beef, diced tomatoes, egg, minced garlic, Italian seasoning, salt, and pepper in a spacious mixing bowl. Incorporate the prepared cauliflower rice thoroughly.
- Create a foundational layer in a rectangular or oval ceramic baking vessel by spreading half of the tomato sauce evenly.
- Carefully deconstruct the cabbage by inverting it core-side upward and methodically separating leaves from the central core. Utilize fingertips to gently release leaf layers. For stubborn inner leaves, return to boiling water momentarily.
- Modify each leaf by strategically trimming the central rib in a V-shaped pattern, facilitating more uniform rolling and consistent cooking.
- Assemble rolls by positioning approximately of beef mixture at one leaf extremity. Fold side edges inward, then roll compactly resembling a burrito. Position seam-side downward in baking dish. Continue until generating 12 rolls, potentially overlapping smaller leaves to encase filling completely.
- Distribute remaining tomato sauce generously across the assembled rolls.
- Encase the baking dish securely with aluminum foil and bake for approximately 1 hour, ensuring the beef reaches optimal internal doneness.
Notes
- Select fresh, crisp cabbage with pliable leaves perfect for rolling and stuffing.
- Remove thick stem parts carefully to ensure smooth, even wrapping of delicious filling.
- Measure ingredient portions precisely to prevent overstuffing and potential cooking mishaps.
- Seal rolls tightly using aluminum foil during baking to lock in moisture and enhance flavor profile.
- Allow cooked cabbage rolls to rest briefly, helping them absorb seasonings and stabilize their structure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 244
- Sugar: 6.9g
- Sodium: 1047mg
- Fat: 13.6g
- Saturated Fat: 5.4g
- Carbohydrates: 13.9g
- Fiber: 5.4g
- Protein: 18.1g
- Cholesterol: 81mg