Keto Cabbage Rolls (Kåldolmar)

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add 1 teaspoon of salt to the boiling water.
2. 2Carefully remove the 1 large Green cabbage's outer leaves until you reach the softer inner leaves. Submerge these leaves in the boiling water for 2 to 3 minutes, until they are pliable. Remove the leaves from the water and set them aside to cool slightly.
3. 3In a large bowl, combine about 450 g of Ground beef, 1 cup of Cauliflower rice, 1/2 Onion (chopped finely), 1 Egg, 1 teaspoon of Salt, and 1/2 teaspoon of Black pepper. Mix these ingredients together thoroughly with your hands or a spoon until well combined.
4. 4Lay one softened cabbage leaf flat. Place a spoonful of the ground beef mixture onto the center of the cabbage leaf. Fold the left and right sides of the cabbage leaf inward over the filling, then tightly roll the leaf from the bottom up to create a neat package.
5. 5Repeat step 4 with the remaining cabbage leaves and ground beef mixture. Arrange the filled cabbage rolls seam-side down in a large pot or Dutch oven.
6. 6In a separate bowl, whisk together the 2 cups of Beef broth and 2 tablespoons of Tomato paste until the paste is fully dissolved. Pour this mixture evenly over the cabbage rolls in the pot. Sprinkle 1 teaspoon of Swerve Brown over the liquid.
7. 7Cover the pot and bring the liquid to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and cook for 45 to 60 minutes. The cabbage rolls are done when the cabbage is tender and the beef filling is cooked through, reaching an internal temperature of 71°C.

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