This recipe for Keto Stuffed Cabbage rolls is excellent for low-carb diets and also works well as a holiday feast for Christmas or Easter. It was adapted by me to be low-carb from a traditional Romanian cabbage roll dish that my grandmother used to cook.
Today I’m going to demonstrate how to prepare delicious cauliflower rice-stuffed cabbage rolls that are ideal for low-carb diets like the Keto diet. This is a wonderful dinner option as well and is the kind of dish that is perfect for special occasions like Christmas or Easter.
This recipe was influenced by the traditional Romanian “sarmale” recipe for cabbage rolls, which is often made with regular rice, tomato sauce, and pickled cabbage.
Actually, stuffed cabbage rolls are a delicacy that is highly well-liked throughout Eastern Europe, and several nations, including Poland, the Ukraine, and Russia, have their own variations on the dish.
Don’t be shocked if you uncover hundreds of different kinds of these incredible stuffed cabbage rolls; in fact, even the areas inside those countries have their own versions.
Even though I adore the traditional Romanian cabbage rolls, I just couldn’t resist changing the recipe to reflect today’s diets, trends, and times.
So, I changed the standard rice for low-carb cauliflower rice because it is healthier and added some cheddar and heavy cream for flavor.
Before I share my modified “sarmale” recipe with you, I must share a few incredibly helpful ideas and techniques that will enable you to create the most delicious stuffed cabbage rolls ever.
So continue reading to learn:
– how to take the leaves off the cabbage.
Consider which cabbage and rice work best for this meal.
– how to cook and prepare the cabbage.
– which sauce goes best with Keto cabbage rolls.
– how to freeze the rolls, among other things…
So if you want to learn how to prepare the best recipe for cabbage rolls ever, read on.
Best Tips & Tricks for Making These Amazing Stuffed Cabbage Rolls
Which variety of cabbage makes the greatest rolls?
You can use red, green, savoy, napa, or Chinese cabbage to make these Keto cabbage rolls.
It’s important to note that each one has a little different flavour and texture, and some cook more quickly than others. Compared to white or red cabbage, Savoy and Chinese will cook more quickly and peel more easily.
2. How to prepare cabbage rolls by removing the leaves
The separation and preparation of the cabbage leaves is one of the most crucial tasks in producing these simple stuffed cabbage rolls.
There are also two methods for separating the leaves:
1. Bring the head of cabbage to a boil in salted and vinegared water. Put the head in a big pot and half-fill it with water.
While there should be enough water to cover the head, you should allow some room at the top so that when it boils, it won’t overflow.
Remove the saucepan from the heat when the leaves start to soften and become yellowish, and carefully conserve 2 cups of the water. When making the rolls later, we’ll use this.
When the cabbage is safe to handle, drain and let it cool. The leaves can then be removed and stacked on a plate for subsequent use.
Cabbage should be frozen. You’ll be relieved to learn that this method is considerably simpler if the first step appears a little challenging.
Simply remove the brittle outer leaves, rinse, and take out the core before wrapping it in cling film.
Recur this procedure You should freeze extra cabbage heads if you have any.
Defrost the heads before cooking the Keto-friendly packed cabbage rolls so that the leaves are much easier to remove.
This approach requires more time because the cabbage head must be frozen for at least 6 hours (often overnight) before being given a few hours to defrost. However, it is safer and simpler than the previous approach.
In case you don’t like cauliflower rice, let’s look at which rice works best in this recipe now that you know how to remove the cabbage leaves.
3. What kind of rice works best for cabbage rolls?
Long-grain white rice, such Basmati or Jasmine, is used to produce the classic stuffed cabbage rolls because it is fluffier and less sticky, making it ideal for stuffings.
Therefore, if you want them with rice, you should choose this.
But it’s important to note that rice contains carbohydrates, and the only low-carb alternative is cauliflower rice.
4. How should stuffed cabbage rolls be prepared?
They can be made in 4 different ways:
As detailed in the recipe at the bottom of the post, in the oven.
on the range.
- 1 medium cabbage weighing around 2.5 pounds (1.1kg)
- 1 tablespoon of sea salt and 1/4 cup (60ml) of wine vinegar
To make the sauce:
- 1 1/2 tablespoons divided olive oil
- Finely slice 1 small onion; shred 1 medium carrot.
- 1 1/2 cups (337g) smashed tomatoes,
- 1/2 cup (120ml) heavy cream,
- 2 teaspoons (or to taste) dried oregano, and 1/2 teaspoon sea salt.
To make the stuffing:
- 1 big egg, 1 1/2 teaspoons of sea salt, or to taste,
- 1.5 pounds (680 grams) of mince pork (or a combination of pork and turkey or beef),
- 1 cup (113 grams) of shredded cheddar cheese, and 1/2 a small head of cauliflower should make around 1 3/4 cups (210 grams) of cauliflower rice.
- 1/2 tsp. black peppercorns and 1/2 cup (120 ml) of sauce
For the rolls’ cabbage preparation:
- Take off the top two cabbage leaves.
- Remove the cabbage core with a fine-pointed paring knife.
- Submerge(water has reached a rolling boil) the cabbage, cork side down. Simmer FIVE minutes .
- Turn the cabbage over . Cook for an additional FIVE to SIX minutes.
- Use a pair of tongs to wiggle the leaves as they start to soften while the cabbage cooks.
- Drain the water from the pot, reserving 2 cups of it, and then let it cool in a basin.
- Pull off the leaves from the cabbage when it is safe to handle them, then stack them.
Making the sauce:
- A big skillet should be heated at medium.
- Stir in the onion and carrot after adding the oil. Heat THREE–FOUR minutes. Stirr regularly.
- Add salt, double cream, oregano, and smashed tomatoes. Cook for a few more minutes.
- Heat has been removed; set aside.
Make the cauliflower rice as follows:
- Remove all of the cauliflower’s green leaves after washing and pat-drying it with a paper towel.
- Place the cauliflower, which has been cut into small florets, in your food processor. Once the cauliflower resembles “rice grains,” pulse a couple more times. Alternately, chop the cauliflower into large pieces and shred them into “rice” using a grater with medium-sized holes.
Get the stuffing ready:
- Mix cauliflower and meat rice in bowl.
- Add the egg, seasoning, cheese shavings, and 1/2 cup of sauce. To mix, totally combine.
How to make cabbage rolls:
- To flatten the leaves, carefully cut away the elevated portion of the brittle core stem using a sharp knife. They will be simpler to roll after this operation.
- Just cover the cabbage leaf’s stem with 2 tbsp of the meat mixture. Put both ends inside. Roll it up like a tortilla. Use the leftover cabbage leaves and meat mixture to repeat the process.
- Put stuffed cabbage rolls in a saucepan.
- Over the rolls, add a cup or so of the conserved water along with the remaining sauce (from the cabbage).
To prepare the Keto-friendly cabbage rolls:
- Place your covered Dutch oven or pot in the preheated 350°F (180°C) oven. Bake the beef for one hour and fifteen to thirty minutes, or until it is thoroughly done.
- At halftime, check the rolls.
Calories: 479kcal | Carbohydrates: 16g | Protein: 22g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1806mg |