Description

Imagine tender cabbage leaves, carefully cradling a savory blend of ground beef and spices, slow-cooked to perfection in a vibrant tomato sauce. This dish, reminiscent of classic Hungarian stuffed cabbage, is a symphony of comforting flavors and textures. The preparation requires a bit of time and attention, but the end result is an incredibly satisfying meal.

The cabbage leaves become meltingly soft, their mild sweetness complementing the rich, meaty filling. The slow cooking process allows the flavors to meld and deepen, creating a truly unforgettable taste. Each bite offers a delightful contrast: the slight resistance of the cabbage gives way to the tender, seasoned beef within.

The tomato sauce, infused with the essence of the cabbage and beef, adds a tangy sweetness that ties all the elements together. A hint of paprika and other warm spices elevates the dish, adding depth and complexity to every mouthful. This recipe makes a generous batch, perfect for a family dinner or for preparing individual portions for the week ahead.

The beauty of this dish lies not only in its flavor but also in its convenience. The rolls can be assembled the evening before and left to simmer in a slow cooker, freeing up your time during the day. This makes it an ideal option for those with busy schedules who still want to enjoy a home-cooked meal.

The aroma that fills the kitchen as the cabbage rolls slowly cook is simply irresistible, promising a hearty and comforting dish. Served warm, these stuffed cabbage rolls are a true culinary delight, a testament to the power of simple ingredients and patient cooking.

Preparation Time

Prep Time

30 min

Cook Time

8 h 0 min

Total Time

8 h 30 min

Nutrition Information

Per 1 2 cabbage rolls serving

Calories

420 Kcal

Carbs

15 g

Fiber

5 g

Sugar

5 g

Protein

25 g

Fats

30 g

Saturated Fats 12 g

Unsaturated Fats 15 g

Cholestrol 100 mg

Sodium 700 mg

Potassium 600 mg

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Name: Keto Slow Cooker Stuffed Cabbage
Prep time: 30 min
Cook time: PTNaNHNaNM
Total time: PTNaNHNaNM
Yield: 1 2 cabbage rolls
Cuisine: Lunch
Ingredients: 8 large leaf Cabbage, Green, Raw; 2 tablespoon Butter; 2 tablespoon Tomato Paste; 1 cup Beef Broth; 0.25 teaspoon Salt; 0.5 teaspoon Black Pepper; 0.25 teaspoon Garlic Powder; 0.5 teaspoon Onion Powder; 0.5 tablespoon Paprika; 2 teaspoon Olive Oil; ¾ pound Ground Beef; 1 cup, cut pieces Cauliflower Rice; ¾ cup Sauerkraut

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Ingredients

Cabbage, Green, Raw

8 large leaf

Butter

2 tablespoon

Tomato Paste

2 tablespoon

Beef Broth

1 cup

Salt

0.25 teaspoon

Black Pepper

0.5 teaspoon

Garlic Powder

0.25 teaspoon

Onion Powder

0.5 teaspoon

Paprika

0.5 tablespoon

10.

Olive Oil

2 teaspoon

11.

Ground Beef

¾ pound

12.

Cauliflower Rice

1 cup, cut pieces

13.

Sauerkraut

¾ cup

Instructions

Begin by bringing a large pot of water to a boil. Remove the outer leaves from a head of cabbage, being careful to avoid ripping them. Cut away all thick cores from the leaves. Depending on the size of your cabbage, you may get anywhere from 8-12 large pieces. The largest leaves can be cut in half.

Boil the cabbage leaves until they are tender. The leaves will brighten in color and become transparent. Use kitchen tongs to transfer the cooked cabbage leaves from the boiling water to a colander to drain and cool. Discard the water when done.

To make the sauce, melt the butter in a small pot over low heat. Whisk in the tomato paste until the paste and butter have emulsified.

In 3-4 additions, gently stir in the beef broth. Continue stirring until the tomato paste and broth emulsify as well.

Stir in the salt, pepper, garlic, onion powder, and paprika. When this is done, set the sauce aside to cool.

In a shallow, large pan, heat the olive oil on high heat. Add in the ground beef. Cook the beef until browned, and use a spoon to break up the beef into fine bits.

Stir the cauliflower rice and sauerkraut into the ground beef.

Turn the heat down to low, and pour in about ⅓ of the tomato sauce. Stir the sauce to coat the beef mixture. Then, remove the pan from the heat.

Time for assembly! Start with a large cabbage leaf laid flat on a clean surface. Place a spoonful of beef filling on one end of the leaf as pictured. Then, gently roll up the cabbage leaf like you would a burrito. Leave the edge of the cabbage leaf on the bottom of the roll to avoid it becoming undone.

10.

Repeat this process until all the cabbage leaves have been filled and rolled. Each roll will vary in size, since not all cabbage leaves are the same. Make sure not to overfill so the leaves don’t rip.

11.

Once all the leaves have been filled, arrange the stuffed cabbage in a slow cooker. If you have any leftover beef filling, mix it into the remaining tomato sauce. Then, pour the tomato sauce over the cabbage rolls in the slow cooker.

12.

Cook the stuffed cabbage on low heat for 8 hours. Enjoy hot!

Keto Slow Cooker Stuffed Cabbage Recipe