Keto Polish Cabbage Rolls (Golabki) with Cauliflower Rice

Ingredients

• 8 leaves Large Cabbage Leaves
• 1 lb Ground Beef
• 1 cup Cauliflower Rice
• 0.5 medium Onion
• 28 oz Tomato Sauce
• 0.5 cup Beef Broth
• 2 cloves Garlic
• 1 tsp Italian Seasoning
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Bring a large pot of water to a rolling boil. Carefully add the 8 leaves Large Cabbage Leaves and blanch for 2 to 3 minutes, until they are pliable and easy to peel away from the head. Use tongs to remove the leaves and place them on a plate to cool slightly.
2. 2While the cabbage leaves cool, prepare the filling. In a large bowl, combine the 1 lb Ground Beef, 1 cup Cauliflower Rice, 0.5 medium Onion (finely chopped), 2 cloves Garlic (minced), 0.5 tsp Salt, and 0.25 tsp Black Pepper. Mix everything together with your hands until just combined. Do not overmix.
3. 3Lay one blanched cabbage leaf flat. Place about 1/4 cup of the meat mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll it up tightly from the stem end towards the tip to create a neat package. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Pour a thin layer of the 28 oz Tomato Sauce into the bottom of a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity). This prevents the rolls from sticking.
5. 5Carefully arrange the rolled cabbage rolls seam-side down in the pot, packing them snugly in a single layer. If you have more rolls, you can stack them carefully on top of the first layer.
6. 6Pour the remaining 28 oz Tomato Sauce and the 0.5 cup Beef Broth over the cabbage rolls, ensuring they are mostly submerged. Sprinkle the 1 tsp Italian Seasoning evenly over the sauce.
7. 7Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 45 to 60 minutes. The cabbage rolls are done when the cabbage is very tender and the internal temperature of the beef reaches 160°F (71°C).
8. 8Carefully remove the pot from the heat. Let the cabbage rolls rest, covered, for 5 to 10 minutes before serving. This allows the juices to redistribute, making them more tender.

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