Harlan Kilstein's 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.