LOW CARB KETO CABBAGE ROLL WITHOUT RICE

These cabbage rolls use riced cauliflower in place of rice. When I made them, I was amazed at how delicious they were—I couldn’t taste the cauliflower, but its texture made the filling feel as though it contained rice.

Makes: About 12 cabbage rolls

Servings: 6, with 2 rolls per serving

Oven temperature: 400°F

Baking time: About 1 hour, covered

Ingredients

• 1 head of cabbage

• 1 pound raw ground beef—I used 80% lean

• One 14.5-ounce can diced tomatoes, drained

• 1 large egg

• 4 cloves garlic, minced—I used 8 cloves

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 cup riced cauliflower—I used frozen

• 1 teaspoon olive oil

• One 15-ounce can tomato sauce

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Directions

1. Preheat the oven to 400°F.

2. Bring a large pot of water to a boil. Carefully immerse the cabbage and boil for 5–8 minutes, until the outer leaves are soft enough to bend. Remove the cabbage and let it cool enough to handle. Keep the pot of water for softening additional leaves.

3. Heat the olive oil in a skillet over medium heat. Add the riced cauliflower and cook for a few minutes, stirring frequently, until thawed and any excess moisture has evaporated. Set aside to cool before mixing with the beef and egg.

4. In a large bowl, combine the raw ground beef, drained diced tomatoes, egg, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined, then fold in the cooled riced cauliflower.

5. Spread half the tomato sauce across the bottom of a large rectangular baking dish.

6. Carefully separate the cabbage leaves. Sliding your fingers between the layers can help release them without tearing. If the inner leaves are still too firm, return the cabbage to the hot water to soften them further.

7. Trim the thick center rib at the base of each leaf, making a small V-shaped cut.

8. Divide the filling into about 12 equal portions. Place one portion near the thick end of a cabbage leaf. Fold the sides inward and roll up like a burrito. Overlap two smaller leaves if needed.

9. Place each roll seam-side down in the baking dish. Spoon the remaining tomato sauce over the rolls.

10. Cover tightly with foil and bake for about 1 hour, until the cabbage is tender and the ground-beef filling reaches 160°F, measured with a food thermometer in the center of a roll.

From My Kitchen

I baked mine at 400°F for about one hour. The cauliflower gave the filling a rice-like texture without a noticeable cauliflower flavor. Serve with a small side salad and your favorite low-carb dressing.

Recipe Inspiration

Adapted from Wholesome Yum’s Keto Cabbage Rolls. My version uses extra garlic, briefly sautéed frozen riced cauliflower, and the oven temperature I used in my kitchen.

Sharing a meal is one small way we can care for others.

Hebrews 13:16 reminds us, “Do not neglect to do good and to share what you have, for such sacrifices are pleasing to God.”

For another hearty low-carb meal, try our Hearty Vegetable Soup.