These low-carb stuffed cabbage rolls are loaded with beef, some veggies, and spices that enhance their flavor. They are also rice-less, making them perfect for the keto diet. And of course, they're also topped off with some tomato paste and mozzarella cheese, making this keto recipe impossible to resist.
Preheat the oven to 350 F. Take a large baking dish and evenly spread the olive oil.
Bring a large pot of salted water to boil. Add the whole cabbage and boil for 10-15 minutes (depending on its size). Turn it from time to time to make sure that the leaves are equally soft from the bottom to the top.
Core the cabbage, separate the leaves, and cut out the center vein from the cabbage leaves. Set seven cabbage leaves aside.
In a separate bowl, make the filling. Combine the ground beef, eggs, onion, carrot, garlic, salt, and pepper. Put about two full tablespoons of the filling in the center of the cabbage leaf, fold the sides, and tightly roll it up.
Place the cabbage rolls side by side in the baking dish and pour in the water on the bottom of the dish. Put some tomato paste on each of the cabbage rolls. Cover it with foil and bake for 1 hour.
Take the cabbage rolls out of the oven, top them off with some mozzarella cheese, and place them back in the oven for a few minutes. Garnish with some chopped parsley before serving.