This is a simple, basic recipe for low carb cabbage rolls that can be adapted to your taste. Instead of using rice I’ve substituted grated cauliflower. My entire family loves them and don’t even realize they’re low carb, they just know they are delicous! Most recipes have you roll the cabbage with raw meat but I prefer to cook the meat first. It saves time and it tastes just as good.
- 1 pound of ground beef
- 1/2 head of cauliflower
- 1 head of cabbage
- 1 can of tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Stevia (optional)
- 4 ounces of grated cheese (Mozzarella or Monterey Jack work well)
Preheat oven to 350 degrees (fahrenheit)
In a large stock pot bring water to a boil. Boil a cored, head of cabbage for 10 minutes. Remove from pot and set aside to cool while draining any excess water.
Next, brown ground beef in a pan with salt and pepper to taste. Drain fat.
Grate the cauliflower in a food processor or with a cheese grater.
Add the grated cauliflower directly to the cooked ground beef and mix together until combined well.
Carefully, peel away layers of the cabbage. Fill each leaf with a spoon full of beef and cauliflower mixture, tuck sides in and roll. Place in a baking pan. Repeat until all the beef and cauliflower mixture has been rolled and placed in the pan.
Sauce: Mix one can of tomato sauce in a bowl with 1 tablespoon Worcestershire sauce 2 tablespoons Stevia (optional). Spoon the sauce over each roll and top with a sprinkle of cheese.
Bake for 20-30 minutes until the cheese is melted.