- 1 small head of cabbage
- 1/2 pound ground beef
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup tomato sauce
- 1/4 cup beef broth
- 1 tablespoon olive oil
To make the keto stuffed cabbage, you will first need to remove the outer leaves of the cabbage and discard them. Cut the cabbage into quarters and remove the tough center core. Bring a large pot of water to a boil and add the cabbage quarters. Cook the cabbage for about 5-6 minutes, or until it is slightly softened and pliable. Remove the cabbage from the water and let it cool.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, and garlic, and cook until the beef is browned and the onion is softened. Stir in the paprika, salt, black pepper, and crushed red pepper flakes, if using.
Preheat the oven to 375 degrees F (190 degrees C).
To assemble the stuffed cabbage, place a cabbage quarter on a cutting board and spoon some of the beef mixture onto the center of the cabbage. Fold the sides of the cabbage over the filling and roll it up to enclose the filling. Place the stuffed cabbage roll seam-side down in a baking dish. Repeat with the remaining cabbage quarters and beef mixture.
In a small bowl, mix together the tomato sauce and beef broth. Pour the sauce over the stuffed cabbage rolls.
Bake the stuffed cabbage in the preheated oven for 30-35 minutes, or until the cabbage is tender and the filling is cooked through. Serve the stuffed cabbage hot, garnished with fresh parsley, if desired. Enjoy!
