Hello ! Today I have for you a recipe for Keto stuffed cabbage with meat and cauliflower rice, not only for people on a keto and LCHF diet. In the ketogenic diet, I have long missed this traditional dish, which are dumplings, croquettes, stuffed cabbage and pancakes. Fortunately, everything can be done with cauliflower.
These delicious cabbage rolls taste best served hot with mushroom sauce.
Great in winter for dinner, when they fill you up and warm you up. Ketos are just as tasty as the traditional rice dish, and the cauliflower rice mimics the traditional filling perfectly. They contain a lot of fiber, protein and low carbohydrates. After cooling down, you can freeze the leftovers so that nothing is wasted unnecessarily. are you curious? Welcome to my recipe.
Recipe for Keto stuffed cabbage with meat – how to make?
- white or Savoy cabbage, 1 large piece
- cauliflower rice, 1 cup (160g)
- package (400 g) of minced meat (any)
- onion 1 large pcs
- butter 2 tbsp
- salt, pepper, Italian spices
- tomato puree or sauce
- or mushroom sauce: sour cream, mushrooms, water after soaking, coconut flour
Time needed: 1 hour.
Keto cabbage rolls with minced meat – how to make? A simple recipe
- Rice preparation.
Wash, dry and grind the cauliflower in a blender (you can also grate it) very finely, to the consistency of rice. Toast in a dry pan until soft.
Meanwhile, separate the cabbage leaves from the stem, cutting out the hard parts if necessary. Cook in lightly salted water until tender, about 10-15 minutes.
- We fry.
Finely chopped onion stew in butter, mix with cauliflower rice and spices. Fry for a while, briefly.
If you do not use minced meat, peel the meat and grind it in a mincer. Put them in a bowl, add rice, 3/4 of the puree, egg and spices. The stuffing needs to cool down for a while.
Fill the cooled cabbage leaves with the stuffing; Put a portion of filling in the center of each leaf and roll it up. Grease the dish with butter and line with cabbage leaves. Place the rolls in an ovenproof dish with a lid.
Put it in the oven preheated to 180 degrees. Bake for about 50 minutes – an hour. You can water them with water or pour the rest of the tomato puree, mushroom sauce, tomato sauce or just season it.
It’s always delicious!
My recipe is very basic, because that’s what I like the most – traditional, fatty, in tomato sauce, just like my mother’s. However, you can freely modify this recipe, make mushroom sauce, onion sauce, season it, add something to the stuffing, do not use onion, etc.
They’re also great with savoy cabbage!
Will you try delicious ketogenic stuffed cabbage?