Keto Cabbage Roll Casserole
These rolls taste like lasagna in a way you won't believe.
Equipment
- Frying Pan
- baking dish
Ingredients
- 1.3 lb ground beef
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 tbsp recaito cilantro mix
- 6 leaves cabbage
- 2 cloves garlic
- ½ cup chopped onion or 2 tbsp onion powder
- 2 tsp oregano dried
- 1 tbsp basil dried
- 1 tsp black pepper
- 1 tsp salt
- ⅓ cup almond flour
- 1 cup mozzarella cheese
Instructions
- On a large frying pan, put olive oil and chopped onions. Let the onions sweat.
- Add garlic and stir the ingredients before adding the ground beef.
- After adding the ground beef you can add all the seasoning (dried oregano, dried basil, black pepper and salt) combine well.
- Add 1/2 cup of tomato sauce to the meat and combine. Then, turn off the heat and add 1/3 cup of almond flour and combine well.
- Now that you are done with the meat mixture, in a large pot where you can fit your entire cabbage, fill it halfway with water and bring to boil.
- Once it’s boiling, cut the stem off your cabbage and put your entire cabbage and cook for 7-10 minutes.
- Take it out of the pot and proceed to peel each leaf individually. Make sure there are no tears on the leaves.
- Prepare a deep baking dish with non stick spray or olive oil.
- Fill each cabbage leaf with meat mixture and mozzarella cheese. Place them in the baking dish and top them with 1/2 cup of tomato sauce and the rest of your mozzarella cheese.
- Bake for 45 minutes at 350F plus 5 min broil.
Notes
Make sure to cut the stem off the cabbage before putting it to boil. It makes peeling the leaves much easier.
If you don't want left over cabbage to go bad in the fridge after boiling, you can double the recipe for the meat.