Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a savory ground beef and cauliflower rice filling, simmered and baked in a rich tomato sauce. A low-carb twist on a classic Eastern European comfort dish.
Ingredients
- 1 head green cabbage, core removed
- 1 lb ground beef (85% lean)
- 2 cups riced cauliflower (fresh or frozen)
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 large egg, beaten
- 1 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 cans crushed tomatoes
- 2 tbsp tomato paste
- 1 cup low-sodium beef broth (gluten-free)
- 2 tsp gluten-free Worcestershire sauce
Instructions
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1
Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Carefully submerge 1 head core removed green cabbage and boil for 3-4 minutes until the outer leaves are pliable. Peel off 8-10 leaves and set aside.
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2
In a large bowl, combine 1 lb ground beef (85% lean), 2 cups riced cauliflower (fresh or frozen), 1 finely diced yellow onion, 4 minced garlic cloves, 1 beaten large egg, 1 tsp sweet paprika, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix until just combined.
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3
In a medium bowl, stir together 2 cans crushed tomatoes, 2 tbsp tomato paste, 1 cup low-sodium beef broth (gluten-free), and 2 tsp gluten-free Worcestershire sauce. Season with a pinch of salt.
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4
Lay a cabbage leaf flat. Place about 1/3 cup of the beef mixture near the base. Fold the sides over the filling, then roll up tightly. Repeat with remaining filling and leaves.
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5
Spread half the tomato sauce in the bottom of a 9x13-inch baking dish. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top.
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6
Cover tightly with foil and bake for 50-55 minutes until the beef filling reaches an internal temperature of 160°F (71°C). Uncover and bake 5 more minutes to caramelize the top. Let rest 5 minutes before serving.