KETO STUFFED CABBAGE ROLLS
3. Stuff and Roll Like a Pro
Preheat your oven to 350°F (175°C). Lay a softened cabbage leaf flat on a cutting board. Place a generous log-shaped portion of the meat filling near the bottom stem end of the leaf. Fold the sides inward over the meat, then roll it up tightly toward the top edge—just like a low-carb burrito! Repeat until all your filling is used. 🫔🪵
4. Build the Casserole Dish
Pour a thin layer of your unsweetened tomato sauce across the bottom of a 9×13-inch baking dish. Arrange your stuffed cabbage rolls tightly in a single layer, seam-side down, so they hold their structure perfectly while cooking. 🏗️🥘
5. Sauce and Bake
Whisk the remaining tomato sauce, apple cider vinegar, and keto sweetener together in a bowl, then pour it generously over the top of the cabbage rolls, ensuring every single roll is blanketed. Cover the dish tightly with aluminum foil and bake for 60–75 minutes until the cabbage is melt-in-your-mouth tender and the meat filling is completely cooked through. ⏲️🔥🍅
6. Rest and Serve Hot
Remove the foil carefully (watch out for that hot steam!) and let the casserole rest for 5–10 minutes before serving. This allows the savory tomato juices to settle beautifully. Spoon extra sauce from the pan over the top, pierce with a fork, and dive into pure diner comfort! 🍽️🎉😋
✨ Chef’s Recipe Notes:
- The “Rice” Texture Upgrade: If you miss the traditional density of rice in your cabbage rolls, you can absolutely fold ½ cup of raw riced cauliflower directly into the raw meat mixture before rolling! It absorbs the juices beautifully and adds an extra dose of hidden nutrients. 🥦
