Keto Stuffed Cabbage Rolls (Golubtsi)

Prep Time 2

Cook Time 2

Course dinner, Side Dish

Cuisine Russian, Ukrainian

Servings 12

Calories 98 kcal

In a large pot, fill the pot with 2/3 of water and boil with 3 tbsp of vinegar and a pinch of salt.
While the water is coming to a boil, remove the core from the cabbage and outer leaves.
Place the whole cabbage into the pot (stem side down) and simmer for about 5 minutes.
Once the cabbage has cooked for 5 minutes, flip it over and cook for another 5 minutes.
While the cabbage is cooking, gently pull the leaves apart slightly so that the cabbage cooks more evenly.
Once the cabbage is done cooking, remove from water and set aside. Keep the pot with water on the stove (we will use the reserved cooking water for making the sauce). While making the cabbage rolls, you might find that you need to re-cook the cabbage leaves that are close to the core. You'll know if they need to be re-cooked if they are tough and hard to roll.

While the cabbage is cooking, in a large skillet over medium-high heat add 2 tbsp of olive oil and 2 tbsp of butter to the pan.
Add grated onion and sauté for about 3 minutes. Next add the grated carrot and sauté for another 5 minutes or until softened.
Add 2 cups of cauliflower rice to the carrot and onion mixture and sauté for a few minutes.
Finally add 1 cup of tomato sauce to the skillet and cook for about 2-3 minutes.
Once done cooking, remove skillet and allow the filling to slightly cool.
In a large mixing bowl, add ground meat, 2 eggs, 1/2 tsp salt, 1/2 tsp of chicken & pork seasoning, and 1/4 tsp of ground pepper. Mix thoroughly.
Once carrot and onion mixture has slightly cooled, add it to the meat mixture and combine thoroughly.

For the large cabbage leaves, cut the leaf down the center and remove the tough stem.
For the smaller leaves, carefully slice off the raised tough surface of the stem. Keeping the cabbage leaf whole.
Depending on the size of your cabbage leaf, place about 1-2 tbsp of the meat mixture onto the leaf.
Roll the cabbage leaf into a cone. Once rolled, use your thumb to push in the sides (this might take some practice, but don't worry it will work!). Alternatively. you can also roll these like a burrito!
Repeat the process until all of the cabbage and filling is used up .
Tightly place cabbage rolls in a large dutch oven or casserole dish.

Heat 2 cups of tomato sauce in a large skillet or saucepan over medium heat.
Add 2 cups of reserved cooking water to the sauce. Gently heat for about 2-3 minutes.
Add 3 tbsp of sour cream and stir until combined.

Place 1/2 cup of sauce on bottom of Instant Pot.
Place the cabbage rolls on the bottom of the instant pot. Once the covered, add some more sauce over the rolls and repeat layering until complete.
Pour remaining sauce over cabbage rolls.
Optional: Place a plate on top of the cabbage rolls to secure them in place. This step is optional but it helps the cabbage rolls to stay together during the cooking process.
Lock the lid in place and select high pressure for 20 minutes. Once done cooking, turn to value to a quick release.
Once done cooking, open the lid and allow the cabbage rolls to cool for 15-20 minutes.
Serve with sour cream and enjoy!

Nutrition Information (Per Cabbage Roll):
Makes Approx. 45 Cabbage Rolls

Net Carbs: 2.5g / Cabbage Roll

Nutrition Information (Per Batch):