Keto Cabbage Rolls with Ground Lamb

Ingredients

• about 450 g Ground lamb
• 1 head Cabbage
• 1 cup Cauliflower rice(replaces Rice)
• 1/2 Onion
• 2 cloves Garlic
• about 790 g Crushed tomatoes
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2Carefully remove the tough core from the 1 head of cabbage. Place the whole cabbage in a large pot or steamer and steam for about 10 minutes, or until the outer leaves are soft and easy to peel away.
3. 3Gently peel off the softened leaves one by one. You should have enough pliable leaves for rolling.
4. 4In a large bowl, combine the about 450 g of ground lamb, 1 cup of cauliflower rice, 1/2 onion (chopped finely), 2 cloves of garlic (minced), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together thoroughly with your hands or a spoon.
5. 5Place about 2 tablespoons of the lamb mixture onto the center of each cabbage leaf. Fold in the sides of the leaf, then tightly roll it up from the bottom to create a compact roll.
6. 6Arrange the 12-15 cabbage rolls seam-side down in a baking dish. Pour the about 790 g of crushed tomatoes evenly over the cabbage rolls. Drizzle the 2 tablespoons of olive oil over the top.
7. 7Sprinkle the 1 teaspoon of dried oregano over the crushed tomatoes and cabbage rolls. Cover the baking dish tightly with aluminum foil.
8. 8Bake for 45 minutes. Then, carefully remove the foil and continue baking for another 15 minutes, or until the cabbage rolls are tender and the sauce is bubbly. The internal temperature of the lamb mixture should reach at least 71°C.
9. 9Let the cabbage rolls rest for 5 minutes before serving to allow the juices to settle.

Substitutions

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