Keto Slow Cooker Stuffed Cabbage
This Hungarian-style stuffed cabbage may cook in a slow cooker, but don’t think this is a fast recipe! Don’t run away just yet, though; you won’t regret making these little stuffed pockets of deliciousness. Stuffing cabbage leaves takes some patience and practice, but the flavors are always there. Plus, this recipe makes plenty to go around and share, so you’re not wasting your time! Prep these rolls overnight, and you can leave them in the slow cooker all day while you’re at work.
How to Make It
Step 1
Begin by bringing a large pot of water to a boil. Remove the outer leaves from a head of cabbage. Do your best to avoid ripping the leaves. Cut away all thick cores from the leaves. Depending on the size of your cabbage, you may get anywhere from 8-12 large pieces. The largest leaves can be cut in half.
Step 2
Boil the cabbage leaves until they are tender. The leaves will brighten in color and they’ll become transparent. Use a pair of kitchen tongs to transfer the cooked cabbage leaves from the boiling water to a colander to drain and cool. Discard the water when done.
Step 3
To make the sauce, melt the butter in a small pot over low heat. Whisk in the tomato paste until the paste and butter have emulsified.
Step 4
In 3-4 additions, gently stir in the beef broth. Continue stirring until the tomato paste and broth emulsify as well.
Step 5
Stir in the salt, pepper, garlic, onion powder, and paprika. When this is done, set the sauce aside to cool.
Step 6
In a shallow, large pan, heat the olive oil on high heat. Add in the ground beef. Cook the beef until browned, and use a spoon to break up the beef into fine bits.
Step 7
Stir the cauliflower rice and sauerkraut.
Step 8
Turn the heat down to low, and pour in about ⅓ of the tomato sauce. Stir the sauce to coat the beef mixture. Then, remove the pan from the heat.
Step 9
Time for assembly! Start with a large cabbage leaf laid flat on a clean surface. Place a spoonful of beef filling on one end of the leaf as pictured. Then, gently roll up the cabbage leaf like you would a burrito. Leave the edge of the cabbage leaf on the bottom of the roll to avoid it becoming undone.
Step 10
Repeat this process until all the cabbage leaves have been filled and rolled. Each roll will vary in size, since not all cabbage leaves are the same. Make sure not to overfill so the leaves don’t rip.
Step 11
Once all the leaves have been filled, arrange the stuffed cabbage in a slow cooker. If you have any leftover beef filling, mix it into the remaining tomato sauce. Then, pour the tomato sauce over the cabbage rolls in the slow cooker.
Step 12
Cook the stuffed cabbage on low heat for 8 hours. Enjoy hot!
Ingredients
- Cabbage, Green, Raw
8 large leaf
- Butter
2 tablespoon
- Tomato Paste
2 tablespoon
- Beef Broth
1 cup
- Salt
0.25 teaspoon
- Black Pepper
0.5 teaspoon
- Garlic Powder
0.25 teaspoon
- Onion Powder
0.5 teaspoon
- Paprika
0.5 tablespoon
- Olive Oil
2 teaspoon
- Ground Beef
¾ pound
- Cauliflower Rice
1 cup, cut pieces
- Sauerkraut
¾ cup