Stuffed Cabbage Rolls | Low-Carb & Low Calorie Recipe (Keto Friendly) скачать в хорошем качестве

Stuffed Cabbage Rolls | Low-Carb & Low Calorie Recipe (Keto Friendly)

These Keto Stuffed Cabbage Rolls are also low carb, low calorie and gluten free, but don't skimp on taste. I make this recipe all the time. We replace the rice with a vegetable, you won't notice a difference, so delicious. Great recipe. Keto Stuffed Cabbage Rolls (no rice, low carb & low calorie): Cauliflower "Rice": 1/2 small head head cauliflower 1 tablespoon olive oil Remove greens and cut around core to make florets. In a food processor, with the grater attachment, grate the cauliflower into "rice". Heat the oil in a pan over medium heat. Add the cauliflower rice and cook, stirring until softened, about 3-4 minutes. Set aside Cabbage Leaves 1 head green cabbage Bring a large pot of water to a boil. Remove core from cabbage, then place in water for 5 mins. If the water is not fully covering the cabbage, flip the cabbage around halfway through. Remove to drain and cool. Once cooled, carefully remove 8 leaves and cut the tough rib out of the stem end in the shape of a V. Set the leaves aside. Sauce 1 tablespoon olive oil 1/2 medium onion, finely diced 1 shallot, diced 2 cloves garlic, minced 2 tablespoons tomato paste 1- 28 ounce can crushed tomatoes 1- 15 ounce can tomato sauce 1 tablespoon red wine vinegar 2 tablespoons monk fruit 1 teaspoon Italian seasoning pinch of crushed red pepper salt & pepper to taste In a dutch oven, heat the olive oil over medium heat. Add the onion & shallot and cook for 3 minutes stirring several times. Add in minced garlic, stir and cook for 1 minute. Add in the tomato paste and stir to combine. Add the crushed tomatoes, tomato sauce, red wine vinegar, monk fruit, Italian seasoning, crushed red pepper, salt and pepper to taste. Stir and simmer on low for 10-15 minutes. Filling 1 tablespoon olive oil 1/2 medium onion, finely diced 2 cloves garlic, minced 12 ounces lean ground beef 8 ounces ground pork 1 cup cauliflower "rice" 2 tablespoons fresh chopped parsley 1 teaspoon paprika 1/4 teaspoon cayenne pepper salt and pepper to taste 1 egg, lightly whisked 1 cup of the prepared tomato sauce In a large dutch oven, over medium heat saute the diced onions for 1 minute. Add in the minced garlic and cook while stirring for 1 more minute. Add in the ground beef and pork and cook, stirring occasionally until no pink remains. Add in the chopped parsley, paprika, cayenne pepper, salt & pepper to taste and then the cauliflower "rice" and 1 cup of the tomato sauce, stir to combine. With a slotted spoon, to drain any fat, spoon into a bowl to let the mixture cool down for 15 minutes. After the mixture has cooled a bit add in the egg and mix to combine. Assemble Into a 9 x 13 inch casserole dish, spoon in 1/2 the tomato sauce and spread into an even layer. Lay 1 cabbage leaf flat and add 1/2 cup filling to the center of the leaf. Fold sides in and roll the cabbage up. Place seam side down into the casserole dish. Repeat with the remaining cabbage leaves. Pour the remaining tomato sauce over the cabbage and tightly cover with aluminum foil. Bake at 350 degrees F for 75-90 minutes. Let rest for 10- 15 minutes before serving. Yields: 4 servings