Keto minced beef cabbage rolls

Keto 529 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Keto minced beef cabbage rolls
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Low-carb keto cabbage rolls are a hearty meal for lunch or dinner. This dish is dairy and gluten free.

Ingredients

Directions

  1. Take 6-7 cauliflower flowers, steam or boil until tender.
  2. Then grind the cooked buds in a blender bowl until the cauliflower slices are about the size of rice. You should get 1 glass of "rice".
  3. Add cauliflower rice to a bowl of ground beef, eggs, onions, garlic, oregano, parsley, salt and pepper. Stir until smooth.
  4. Bring water to a boil in a large saucepan. Rinse the cabbage and remove the core. Place the cabbage and cook for 10 minutes, until the leaves separate easily. Place the cabbage in a colander.
  5. When the cabbage is cool enough to work with it, peel the cabbage leaves.
  6. Cut off the thickest part of each sheet where the sheet was attached to the core. This will help roll the cabbage rolls more easily.
  7. Place each sheet on a cutting board, blot with a paper towel. Spoon your meat mixture (1/3 cup per cabbage roll) over the end of the cabbage leaf. Roll the sheet around the filling. Fold over the sides, tucking the edges inward, and continue rolling. Repeat this step until all the cabbage rolls are ready. If the cabbage leaves are small, use ¼ cup filling.
  8. Line the bottom of the saucepan with cabbage leaves, add the sauce to the saucepan over the layer of cabbage leaves. Then place the cabbage rolls in the pot, seam side down. Add remaining sauce and bring to a boil. Cover and simmer over low heat for about an hour, until the filling is completely cooked.
  9. Serve with herbs and sauce, in which cabbage rolls were cooked.

Keto minced beef cabbage rolls



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Low-carb keto cabbage rolls are a hearty meal for lunch or dinner. This dish is dairy and gluten free.

Ingredients

Directions

  1. Take 6-7 cauliflower flowers, steam or boil until tender.
  2. Then grind the cooked buds in a blender bowl until the cauliflower slices are about the size of rice. You should get 1 glass of "rice".
  3. Add cauliflower rice to a bowl of ground beef, eggs, onions, garlic, oregano, parsley, salt and pepper. Stir until smooth.
  4. Bring water to a boil in a large saucepan. Rinse the cabbage and remove the core. Place the cabbage and cook for 10 minutes, until the leaves separate easily. Place the cabbage in a colander.
  5. When the cabbage is cool enough to work with it, peel the cabbage leaves.
  6. Cut off the thickest part of each sheet where the sheet was attached to the core. This will help roll the cabbage rolls more easily.
  7. Place each sheet on a cutting board, blot with a paper towel. Spoon your meat mixture (1/3 cup per cabbage roll) over the end of the cabbage leaf. Roll the sheet around the filling. Fold over the sides, tucking the edges inward, and continue rolling. Repeat this step until all the cabbage rolls are ready. If the cabbage leaves are small, use ¼ cup filling.
  8. Line the bottom of the saucepan with cabbage leaves, add the sauce to the saucepan over the layer of cabbage leaves. Then place the cabbage rolls in the pot, seam side down. Add remaining sauce and bring to a boil. Cover and simmer over low heat for about an hour, until the filling is completely cooked.
  9. Serve with herbs and sauce, in which cabbage rolls were cooked.

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