Keto Cabbage rolls are a low carb cabbage rolls recipe that is perfect for dinner. Tender cabbage leaves, stuffed with ground beef, riced cauliflower and spices topped with tomato sauce then baked in the oven.
Put a large stockpot of water on the stove (for the cabbage leaves) and bring it to a boil.
Wash the head of cabbage and remove the cabbage leaves from the head.
Once the water in the stockpot is boiling add the cabbage leaves to the boiling water and cook until the leaves are tender and pliable. This will take about 4-7 minutes depending on the thickness of cabbage leaves. Once the cabbage leaves are cooked, use tongs to remove cabbage from water and set aside on a paper towel lined plate to drain and cool.
While the cabbage leaves are boiling, cook the bag of cauliflower rice in the microwave. I personally like to use the frozen riced cauliflower as it makes things easier but you can use homemade riced cauliflower if you want to.
While the cabbage and riced cauliflower are cooking, cook the ground beef in a large skillet until cooked, stirring regularly. Once the ground beef is cooked, remove from the heat drain and put back in the skillet. Stir in the salt, pepper and garlic powder and mix it well.
In a large bowl, mix chopped zucchini, diced onion, cooked cauliflower rice, and ground beef and mix well.
Spray non stick cooking spray on the bottom of a 9x13 pan.
Pour a small amount of sauce on the bottom of the pan, just enough to cover the bottom.
Fill the cabbage leaves with the mixture and wrap them. Pour the remainder of the tomato sauce on top of the cabbage rolls.