Keto Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large Cabbage
• about 340 g Ground Pork
• about 340 g Ground Beef
• 2 cups Cauliflower Rice
• 1 medium Onion
• about 170 g Tomato Paste
• about 790 g Crushed Tomatoes
• 1 tbsp Smoked Paprika
• 1 tsp Caraway Seeds
• 1 cup Beef Broth
• 2 tbsp Olive Oil
• 1.5 tsp Salt
• 0.75 tsp Black Pepper

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

Instructions

1. 1Carefully remove the core from the 1 large cabbage. In a large pot, bring enough water to cover the cabbage to a rolling boil. Carefully place the cored 1 large cabbage into the boiling water and cook for 10-15 minutes, or until the outer leaves are pliable enough to peel off without tearing. Using tongs, carefully remove the cabbage from the pot and let it cool slightly, then gently peel off individual cabbage leaves, setting aside any torn or very small leaves.
2. 2Finely chop the 1 medium onion into very small pieces. In a large mixing bowl, combine the about 340 g ground pork, about 340 g ground beef, 2 cups cauliflower rice, the finely chopped 1 medium onion, 1 tbsp smoked paprika, 1 tsp caraway seeds, 1.5 tsp salt, and 0.75 tsp black pepper. Mix all ingredients thoroughly with your hands until they are well combined.
3. 3Preheat your oven to 175°C. Lay a prepared cabbage leaf flat on a clean cutting board; if the central rib is very thick, you can carefully shave it down slightly with a knife. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf, fold the sides of the leaf over the filling, then roll it up tightly from the stem end to form a compact roll. Repeat this process with the remaining cabbage leaves and meat filling until all the filling is used.
4. 4Pour the 2 tbsp olive oil into a large Dutch oven (at least 5-6 quart capacity) or oven-safe pot and spread it evenly across the bottom. Spread the about 170 g tomato paste evenly over the olive oil at the bottom of the pot. Pour about half of the about 790 g crushed tomatoes over the tomato paste layer, then carefully arrange the formed cabbage rolls in a single layer, seam-side down, on top of the tomato mixture; if necessary, you can arrange them in a second layer.
5. 5Pour the 1 cup beef broth evenly over the cabbage rolls. Pour the remaining about 790 g crushed tomatoes over the rolls, ensuring they are mostly covered by the liquid. Cover the Dutch oven or pot tightly with its lid, then bake in the preheated 175°C oven for 1.5 to 2 hours, or until the cabbage leaves are very tender and the internal temperature of the meat filling reaches 71°C when measured with a meat thermometer.
6. 6Carefully remove the covered Dutch oven or pot from the oven. Serve the Keto Hungarian Stuffed Cabbage Rolls hot directly from the pot.

Related Guides