Keto Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1 lb Ground pork
• 2 cups Cauliflower rice
• 1 medium Onion
• 6 oz Tomato paste
• 1 tbsp Smoked paprika
• 1 tsp Ground caraway seeds
• 4 slices Bacon
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Remove the tough core from the 1 large head of Cabbage. Place the cored cabbage in a large pot filled with water. Boil for 10-15 minutes, or until the outer leaves are soft enough to peel away easily. Carefully peel off the leaves one by one, setting them aside. You should aim to get at least 8-10 pliable leaves.
2. 2While the cabbage is boiling, finely chop the 1 medium Onion. In a 12-inch skillet, cook the chopped onion and the 4 slices of Bacon over medium heat until the bacon is crispy and the onion is softened, about 8-10 minutes. Remove the bacon and onion from the skillet and set aside, reserving about 2 tablespoons of the rendered bacon fat in the skillet.
3. 3In a large bowl, combine the 1 lb of Ground pork, 2 cups of Cauliflower rice, half of the cooked onion and bacon mixture (about half of what you have), 1 tbsp Smoked paprika, 1 tsp Ground caraway seeds, 1 tsp Salt, and 0.5 tsp Black pepper. Mix everything together thoroughly with your hands until well combined.
4. 4Lay a cabbage leaf flat. Place about 2-3 tablespoons of the pork mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and meat mixture to create all the rolls.
5. 5Take the remaining smaller or torn cabbage leaves and line the bottom of a large, heavy-bottomed pot or Dutch oven. This prevents the rolls from sticking to the bottom. Arrange the stuffed cabbage rolls tightly in a single layer on top of the lining leaves in the pot.
6. 6In a separate bowl, whisk together the 6 oz of Tomato paste with 2 cups of water until smooth. Pour this tomato mixture evenly over the cabbage rolls in the pot. Ensure the liquid comes up about halfway to two-thirds of the way up the sides of the rolls.
7. 7Place the pot on the stovetop over medium-high heat and bring the liquid to a gentle simmer, which should take about 5-7 minutes. Once simmering, carefully cover the pot with a tight-fitting lid. Transfer the covered pot to the preheated oven and bake for 90 minutes, or until the cabbage is very tender when pierced with a fork.
8. 8Carefully remove the pot from the oven. Let it rest, uncovered, for 10 minutes before serving. Serve the stuffed cabbage rolls hot, spooning some of the cooking liquid over them.

Substitutions

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