These Keto Mushroom Stuffed Cabbage Rolls are a delicious low-carb twist on a classic dish. The savory mushroom and cauliflower rice filling wrapped in tender cabbage leaves makes for a satisfying and nutritious meal.
Ingredients: 1 head cabbage, leaves separated. 1 tablespoon olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 8 ounces mushrooms, finely chopped. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup cauliflower rice. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1 cup sugar-free marinara sauce. 1/2 cup shredded mozzarella cheese.
Instructions: Preheat the oven to 375F 190C. Blanch cabbage leaves in boiling water for 2-3 minutes, then drain and set aside. In a skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and moisture evaporates. Stir in cauliflower rice, Parmesan cheese, and parsley. Cook for another 2-3 minutes. Place a spoonful of the mushroom mixture onto each cabbage leaf. Roll up and place seam side down in a baking dish. Top cabbage rolls with marinara sauce and mozzarella cheese. Cover with foil and bake for 25-30 minutes, until heated through and cheese is melted. Serve hot and enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
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