Lamb-stuffed cabbage rolls
Cauliflower stands in for the rice without anyone missing it, because in a cabbage roll the grain was never the flavor — it was there to keep the filling loose, and riced cauliflower does that job better.
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Ingredients
For the whole dish · serves 4
- Ground lamb1¼ lb
- Savoy cabbage1 lb
- Riced cauliflower7 oz
- Canned chopped tomatoes10 oz
- Sour cream3 oz
- Onion3 oz
- Garlic clovestwo, grated
- Sweet paprika and dried dilla teaspoon of each
- Sea saltto taste
- Black pepperto taste
Served with
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+5g net · 113 kcal · 25 min · together 13g net, 528 kcal
Method
6 steps · 90 minutes
- Boil eight big outer leaves for 3 minutes until they bend without cracking, then cool them in cold water.
- Shave the thick rib on the back of each leaf flat with a knife. Leave it and the roll will not close.
- Mix the lamb with the raw cauliflower, onion, garlic, paprika, dill and plenty of salt — do not cook the filling first.
- Roll them like small parcels, sides folded in, and pack them seam-side down in one snug layer.
- Pour the tomatoes and a splash of water over, cover, and give them 50 minutes in a low oven.
- Sour cream goes on at the table, never in the pot — it splits at a simmer and looks like a mistake.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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