In a cozy neighborhood where every family recipe carries a story, an annual cook-off brought the community together to celebrate the flavors of home. This year, a dish made with love and a dash of creativity stole the show: Completely Keto Cheesy Stuffed Cabbage.
The creator, a spirited home chef with a flair for reinventing classics, unveiled her dish amidst the buzz of the cook-off, her eyes twinkling with the excitement of sharing her creation. As the judges and fellow competitors gathered around, the Cheesy Stuffed Cabbage was revealed, its aroma wafting through the air, a warm invitation to indulge in a bite of comfort.
With the first taste, the judges were transported. The tender cabbage, the rich, savory filling, and the bubbling cheeses came together in a symphony of flavors, each ingredient telling a story of tradition and innovation. The dish wasn’t just a contender in the cook-off; it was a celebration of community, a testament to the joy of keto cooking, and the crowning glory of an event that brought neighbors together, turning a simple competition into a feast of shared stories, laughter, and the timeless pleasure of a meal made from the heart.
Completely Keto Cheesy Stuffed Cabbage
- 1 cabbage head
- 1/4 cup Extra virgin olive oil
- 2 medium onions diced
- 1 cup mozzarella Cheese
- 1 cup keto approved tomato sauce
- 1/3 cup Swerve
- 1 cup cheddar cheese
- 2 cans mushrooms
- 1 1/2 cup ground meat
Boil a large pot of water.
Dunk the cabbage head in water for around 17 minutes.
Use the same pot to sauté the diced onions in the EVOO for around 10 minutes.
Add in mushrooms and ground meat to keep cooking for another 10 minutes.
Add in cheese and keep cooking until fully melted. Let cool for about 10 minutes.
Add in sauce and swerve then mix it in well.
Spread out each leaf and fill with a full tablespoon. Roll the cabbage up and tuck the ends in.
Put all the sauce ingredients into a large pot then bring to a boil.
Put all the cabbage rolls into the pot on low and simmer for about 150 minutes.