A Low-Carb Comfort Dish:
This keto-friendly stuffed cabbage skips the rice and focuses on flavorful, hearty ingredients that fit perfectly into a low-carb lifestyle. It's a wholesome, satisfying dish that’s perfect for meal prep or a family dinner.

Preparation Time: 20 minutes
Cooking Time: 1 hour

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef, pork, or turkey (or a mix)
• 1/2 cup riced cauliflower (optional, for texture)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika (optional)

For the Sauce:

• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 tbsp tomato paste
• 1/2 cup beef or chicken broth
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Prepare the Cabbage:
   

• Bring a large pot of water to a boil.
• Core the cabbage and place it in the boiling water. Cook for 5–7 minutes or until leaves are softened.
• Carefully separate 12–14 large leaves and set aside to cool.

1. Prepare the Filling:
   

• In a large bowl, mix the ground meat, riced cauliflower (if using), onion, garlic, egg, salt, pepper, and paprika. Combine well.

1. Make the Sauce:
   

• In a bowl, combine diced tomatoes, tomato sauce, tomato paste, broth, olive oil, Italian seasoning, and salt and pepper. Mix well.

1. Assemble the Rolls:
   

• Lay a cabbage leaf flat. Add about 2–3 tablespoons of the filling in the center.
• Fold the sides over the filling, then roll tightly. Repeat with the remaining leaves and filling.

1. Cook the Stuffed Cabbage:
   

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of sauce on the bottom of a baking dish.
• Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
• Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.

1. Serve:
   

• Let the dish rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.