Pad Thai Noodles

Keto Cabbage Rolls

Keto Cabbage Rolls

Ingredients

Yield: 4 rolls (1 per serving)

• 1 cup (120g) raw walnuts
• 4 large green cabbage leaves
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons (25g) finely chopped onions
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• ¾ cup (85g) Cauliflower Rice, uncooked (see Cauliflower Rice)
• 1 tablespoon dried parsley leaves
• 1 Flax Egg (see Flax Eggs)
• ½ cup (120 ml) low-sugar tomato sauce

Method

1. To prepare the walnuts, place them in a small dish and either cover with cold water and let soak in the fridge overnight or cover with near-boiling water and let soak for 30 minutes
2. Preheat the oven to 350°F (177°C)
3. Pour enough water into a large pot to come ½ inch (1
4. 25 cm) up the sides
5. Cover and bring to a simmer
6. Add the cabbage leaves, cover, and steam until the leaves are soft and pliable, about 5 minutes
7. Meanwhile, heat the olive oil in a frying pan over medium-low heat
8. Add the onions, salt, pepper, and paprika and cook, stirring frequently, until the onions begin to sweat and turn translucent
9. Add the cauliflower, stir to combine, and turn the heat down to low
10. Continue cooking until the rice is soft, about 10 minutes
11. When the cabbage is done, remove the leaves from the pot, drain, and let cool
12. Drain the soaked walnuts and put them in a blender or food processor
13. Pulse until they have the consistency of cooked ground beef
14. Add the ground walnuts, parsley, and flax egg to the frying pan with the rice and stir to combine
15. Turn off the heat
16. Once the cabbage leaves are cool enough to handle, carefully cut out the large vein that runs down the middle of each leaf
17. Finely chop the veins and stir them into the walnuts and cauliflower
18. Spread a cabbage leaf out flat on a clean work surface and spoon one-quarter of the walnut mixture in a line across the top of the leaf, making sure to leave at least ½ inch of space for wrapping
19. Starting at the ends, fold the edges of the leaf around the filling, then wrap the rest of the leaf around the filling
20. Lay the roll seam side down in a 1½-quart (1
21. 5-L) casserole dish
22. Repeat with the remaining leaves and filling, making a total of 4 rolls
23. Spoon the tomato sauce over the rolls and bake for 30 minutes, until the sauce around the edges begins to darken and bubble
24. Refrigerate in a tightly sealed container for up to 5 days
25. To reheat – Place in a preheated 300°F (150°C) oven for 10 minutes, until warmed through

Nutritional Info. 254 calories – 23.6g fat – 6.1g protein – 9.1g total carbs – 5.3g net carbs