Sugar-Free Stuffed Cabbage Rolls
Indulge in the hearty comfort of Sugar-Free Stuffed Cabbage Rolls, a wholesome twist on the classic dish that's perfect for healthy eating enthusiasts. These tender cabbage leaves are carefully wrapped around a flavorful blend of ground beef, ground pork, and nutrient-packed cauliflower rice, making them a low-carb alternative without sacrificing taste. Infused with aromatic spices like paprika and oregano, and simmered to perfection in a rich, unsweetened tomato and broth sauce, this recipe is entirely free of added sugars. Easy to make yet impressively satisfying, these stuffed cabbage rolls are ideal for a cozy family dinner or meal prep for the week. Garnish with fresh parsley for an extra pop of flavor and serve warm to enjoy a guilt-free comfort food classic!
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Ingredients
- 1 head green cabbage
- 500 grams ground beef
- 250 grams ground pork
- 200 grams cauliflower rice
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 large egg
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 800 grams (unsweetened) crushed tomatoes
- 500 milliliters beef or vegetable broth
- 2 tablespoons extra virgin olive oil
- 3 tablespoons, chopped (optional for garnish) fresh parsley
Directions
Step 1
Bring a large pot of water to a boil. Carefully core the cabbage and remove any damaged outer leaves. Submerge the cabbage head in boiling water for 2-3 minutes to soften the leaves. Gently peel off 12-14 large outer leaves as they soften, and set them aside. Reserve the rest of the cabbage for another use or chop and add to the sauce later.
Step 2
In a large mixing bowl, combine the ground beef and pork, cauliflower rice, chopped onion, minced garlic, egg, paprika, dried oregano, 1 teaspoon of sea salt, and 0.25 teaspoons of black pepper. Mix until well combined.
Step 3
Lay one cabbage leaf flat, vein side down, and place 2-3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Repeat with the remaining leaves and filling.
Step 4
Heat the olive oil in a large, deep skillet or pot over medium heat. Add any leftover chopped cabbage (if using) and sauté for 4-5 minutes until softened.
Step 5
Pour in the crushed tomatoes, broth, remaining 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Stir well to combine.
Step 6
Nestle the cabbage rolls seam side down into the tomato sauce in a single layer. If necessary, layer the rolls slightly on top of each other.
Step 7
Bring the sauce to a simmer, then reduce the heat to low. Cover the pot with a lid and let the rolls cook gently for 1.5 hours, occasionally spooning sauce over the top to keep them moist.
Step 8
After cooking, remove the rolls carefully with a slotted spoon. Serve hot with a generous spoonful of sauce and a sprinkle of fresh parsley (if using) as garnish.
Nutrition Facts
| Serving size | (2869.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2795.1 |
| Total Fat 194.0g | 0% |
| Saturated Fat 65.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 789.7mg | 0% |
| Sodium 6116.5mg | 0% |
| Total Carbohydrate 93.3g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 46.9g | |
| Protein 177.7g | 0% |
| Vitamin D 84.7IU | 0% |
| Calcium 572.3mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 4418.3mg | 0% |
Source of Calories