1/2 cup cauliflower rice (or regular rice for non-Keto)
1 cup shredded mozzarella cheese
1 large egg
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil (for sautéing)
Fresh parsley (for garnish)
Instructions
Prepare the cabbage leaves: Bring a large pot of water to a boil. Carefully remove the cabbage leaves, one at a time, and blanch them in the hot water for about 2-3 minutes until they become soft and pliable. Set them aside to cool. Once cooled, carefully cut out the thick stem from each leaf.
Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until softened, about 3-4 minutes. Add the ground chicken and cook until browned, breaking it apart with a spoon as it cooks.
Mix the filling: In a large mixing bowl, combine the cooked chicken mixture with cauliflower rice, egg, mozzarella cheese, basil, oregano, salt, and pepper. Stir until fully combined.
Stuff the cabbage rolls: Lay a cabbage leaf flat on a clean surface. Spoon about 1-2 tablespoons of the filling onto the center of the leaf. Roll the leaf tightly, folding in the sides as you go, to form a roll. Repeat this process with the remaining cabbage leaves and filling.
Prepare the tomato sauce: In a small saucepan, combine the crushed tomatoes, tomato paste, and a pinch of salt and pepper. Simmer over low heat for 5 minutes to allow the flavors to meld.
Cook the rolls: Place the stuffed cabbage rolls in a baking dish, seam-side down. Pour the tomato sauce evenly over the rolls. Cover the dish with foil and bake at 375°F (190°C) for 40-45 minutes, or until the rolls are tender and heated through.
Serve: Remove the cabbage rolls from the oven and garnish with fresh parsley. Serve warm and enjoy your delicious Keto Cabbage Rolls!
