Keto Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large Cabbage
• 1 lb Ground pork
• 0.5 lb Ground beef
• 1 cup Cauliflower rice
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 2 tsp Smoked paprika
• 6 oz Tomato paste
• 28 oz Canned crushed tomatoes
• 1 cup Beef broth
• 2 tbsp Coconut aminos
• 4 slices Bacon, diced
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Remove the tough core from the 1 large cabbage. In a very large pot (at least 8-quart capacity), fill with water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully place the cored cabbage into the boiling water and boil for 10-15 minutes, or until the outer leaves are soft and flexible enough to easily peel away.
2. 2Using tongs or a slotted spoon, carefully remove the cabbage from the hot water and place it in a large bowl or on a cutting board to cool for at least 15 minutes, or until it is comfortable to handle. Gently peel off 12-15 large, intact outer leaves; if any leaves tear, set them aside as they can still be used.
3. 3In a large mixing bowl, combine the 1 lb ground pork, 0.5 lb ground beef, 1 cup cauliflower rice, the finely chopped 1 large onion, the minced 3 cloves garlic, 2 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Using your hands, mix all ingredients thoroughly until they are well combined.
4. 4Lay one prepared cabbage leaf flat on a clean work surface. Place approximately 1/4 cup of the meat mixture near the stem end of the leaf, then fold the sides of the cabbage leaf inward over the filling. Tightly roll the leaf from the stem end towards the tip to create a compact package, and repeat this process with the remaining cabbage leaves and meat mixture until all the filling is used.
5. 5Dice the 4 slices bacon into 1/2-inch pieces. In a large pot or Dutch oven (at least 5-quart capacity), arrange the diced 4 slices bacon evenly across the bottom. Place the stuffed cabbage rolls seam-side down in the pot, packing them snugly in a single layer, and arrange any remaining rolls in a second layer on top if necessary.
6. 6In a medium mixing bowl, whisk together the 6 oz tomato paste, 28 oz canned crushed tomatoes, 1 cup beef broth, and 2 tbsp coconut aminos until the mixture is smooth and uniform. Carefully pour this tomato mixture evenly over the cabbage rolls in the pot, ensuring that the rolls are mostly submerged in the sauce.
7. 7Place the covered pot on the stove over medium-high heat and bring the liquid to a gentle boil (around 200-210°F / 93-99°C). Once boiling, reduce the heat to low, ensuring the liquid maintains a gentle simmer, and cover the pot tightly with its lid. Simmer for 1 hour and 30 minutes (90 minutes); the cabbage should become very tender, the sauce will thicken slightly, and the internal temperature of the meat in the rolls should reach 160°F (71°C).
8. 8Carefully remove the lid from the pot, being mindful of escaping steam. Serve the Keto Hungarian Stuffed Cabbage Rolls hot, spooning some of the thickened tomato sauce over each roll.

Substitutions

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