Easy Italian Cabbage Rolls

Easy Italian Cabbage Rolls

Easy Italian Cabbage Rolls
Yield: 12

Easy Italian Cabbage Rolls

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

These easy keto-friendly Italian cabbage rolls are not only good for you, thankfully, but it’s also tasty too. Fairly easy to locate it in the produce aisle of your favorite supermarket, once blanched, you can make so many things with cabbage leaf wrappers, from egg rolls to little packages of tasty, beef fun.

Ingredients

  • 1 large savoy cabbage
  • 1/2 cup flax seed meal
  • 1/2 cup canned, unsweetened coconut milk (you can use heavy cream instead)
  • 1/2 cup grated parmesan cheese
  • 1/2 cup chopped, fresh parsley
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1 tsp coarse sea salt
  • 1 tsp fresh-ground pepper
  • 2 15-ounce jars pizza sauce no-sugar-added + 1/2 jar water
  • Toothpicks (preferably flat)

Instructions

  1. Bring a large pot of salted water to boil. Slowly and gently peel 12 intact, cabbage leaves (if a couple rips slightly, that’s fine. They can be pinned back together. Blanch a few leaves at a time for about 1 minute in the boiling water, until wilted and soft, and spread out on towels to cool until you’re ready to bring the magic.
  2. For the filling, place the flaxseed meal in a large mixing bowl and pour coconut milk over the top. Let sit for a few minutes (the flaxseed meal will thicken), then combine with a fork. Incorporate the hamburger, parsley, Parmesan, garlic, salt, and black pepper with a fork.
  3. Lay your blanched cabbage leaf on a cutting board. Form the filling mixture into 12, roughly 2″ balls. Wrap the cabbage leaf around each ball and secure with a toothpick (use two, placed in an “x” if one isn’t enough). Repeat with remaining leaves and hamburger mixture.
  4. Bring the sauce and 1/2 jar of water to a gentle boil in a 12″ saucepan over medium heat, stirring occasionally to prevent burning. Add cabbage packages and cover the pan. Gently simmer for 20 minutes (my 12″ pan is so large that I use a cookie sheet to cover the pan. With makeshift, metal lids, be sure to use an oven mitt to remove the cover when checking the cabbages or you’ll burn/scald your hands). Remove the toothpicks and carefully turn the rolls over, cooking them for another 20 minutes. (To remove the toothpicks, I typically use a large spoon to gently hold the cabbage packages down and use tongs to remove each toothpick; then I carefully flip all of the cabbage packages over.) Remove the lid and simmer for another 15 minutes to thicken the sauce slightly. Serve hot.
  5. Refrigerate or freeze leftovers.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 582mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 15g

Nutrition information isn’t always accurate.