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KETO STUFFED CABBAGE ROLLS
For the sauce
(canned) crushed tomatoes
cut into pieces
For the stuffed cabbage rolls
Start with making the sauce
In a medium-sized pot or pan, melt the coconut oil on medium heat. Cook the garlic and onion for 1-2 minutes.
Add the crushed tomatoes, the listed spices, and stir. Let it cook for another 5 minutes. Turn off the heat and set it aside.
Prepare the stuffed cabbage rolls.
In a large pot, bring water to a boil, turn down to medium heat and cook the cabbage for 20 minutes.
In the meantime season the ground meat. Add the meat to a bowl and season with salt, black pepper, cumin, chili powder, and oregano. Mix everything together by hand.
Preheat the oven to 350 °F or 180 °C.
Place the cooked cabbage on a cutting board and take a leaf. Remove the stem of the cabbage to smoothen the surface (see photo), which makes it easier to roll them up.
Layout a leaf, so it looks like a bowl, and add some seasoned ground meat.
Bring the outer right and left side inwards and roll up the bottom into a roll.
Place the rolls into a baking dish.
Cover the rolls with the tomato sauce and cover the baking dish with tin foil. Bake in the preheated oven for 50 minutes.
Remove the dish from the oven and garnish with sour cream and some chopped-up cilantro.