Ingredients
- 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
Sauce
- 1 cup tomato juice
- 1/3 cup Swerve
- 2 Tbsp parmesan cheese
- 1 tsp basil
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper
Instructions
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Boil a large pot of water.
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Dunk the cabbage head in water for around 17 minutes.
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Use the same pot to sauté the diced onions in the EVOO for around 10 minutes.
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Add in mushrooms and ground meat to keep cooking for another 10 minutes.
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Add in cheese and keep cooking until fully melted. Let cool for about 10 minutes.
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Add in sauce and swerve then mix it in well.
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Spread out each leaf and fill with a full tablespoon. Roll the cabbage up and tuck the ends in.
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Put all the sauce ingredients into a large pot then bring to a boil.
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Put all the cabbage rolls into the pot on low and simmer for about 150 minutes.
Recipe Notes