Inexpensive ingredients come together to make an incredible meal. What could be better than that? Cabbage rolls are easy to make and completely customizable. Kids love them, too! Apart from the initial prep work, this is the ultimate one-pot meal. All you need is a little patience to create this mouthwatering meal.
6
Fat: 20.9 g
Carbs: 10.4 g
Net carbs: 7.3 g
Protein: 17.9 g
Fiber: 3.1 g
1 head cabbage
1 (10-oz [283-g]) bag frozen cauliflower rice, thawed
½ lb (226 g) ground beef
½ lb (226 g) ground pork
1 small shallot, finely diced
2 cloves garlic, finely minced
1 egg
1 tbsp (4 g) chopped fresh parsley, plus more to garnish
2 tbsp (32 g) tomato paste
1 tsp sea salt
½ tsp black pepper
1 (24-oz [640-ml]) jar arrabbiata sauce or 24 oz (640 ml) homemade arrabbiata
Preheat the oven to 350°F (175°C, or gas mark 4).
Boil water in a large Dutch oven. Cut the core out of the cabbage and add it to the boiling water, core side down. Cook the cabbage just until the leaves start to pull away from the head. Set aside 12 leaves for the rolls. Discard the water and save the rest of the cabbage for soup.
Put the thawed cauliflower rice in cheesecloth and squeeze out all the excess liquid. Add the cauliflower rice along with the ground beef, ground pork, shallot, garlic, egg, parsley, tomato paste, salt and pepper to a mixing bowl. Use your hands or a fork to combine the ingredients. Do not overmix.
Pour the arrabbiata sauce into a 9 x 13–inch (23 x 33–cm) casserole dish and set it aside.
Cut the thick vein from the bottom of each cabbage leaf, making a V-shaped cut. Add a ¼-cup (60-ml) scoop of the meat mixture to a cabbage leaf, overlap the cut ends, fold in the sides and roll up beginning from the cut end. Nestle the cabbage roll, seam side down, into the sauce. Repeat with the rest of the cabbage leaves.
When all of the rolls are made, cover the pan with foil and transfer it to the oven. Bake for 1 hour until the cabbage rolls are tender.
Let the cabbage rolls rest for 5 to 7 minutes before serving with more parsley.