We wish we could make them like Grandma did, but we got pretty close. You literally can’t eat just one. Consider yourselves warned.
KETO (Sour) Cabbage Rolls
Ingredients
1/2 lb of ground pork per person served
We made 32 Cabbage Rolls using 4.5 lb of Ground beef.
Salt & Pepper
1 Head of Cauliflower, riced
3 springs of fresh Thyme
1 pack of Bacon (you won’t need to use it all)
1/2 C Duck Fat
2 Heads of Green Cabbage (3 if they’re small)
4 Cups Sauerkraut
Directions:
You can use a large Pot on a stove top or a Slow cooker for this recipe. The key here is cooking it on low for as long as possible. We like to keep it 10+hrs.
Core the Cabbage (click here for instructions).
In a large pot steam the cabbage until the leaves come off easily and are malleable.
Remove from heat and carefully peel away the leaves and stack them up so they’re ready to roll.
Save and set aside the smaller leaves or any really ripped ones.
In a bowl combine the ground pork, S&P, 1-2 Cups of riced cauliower (based on the amount of meat used, we used 1.5 C for 4 1/2 lbs). Mix well with hands. Set aside.
In a large pot or slow cooker, cover the bottom of the pot with about 1 Cup of Sauerkraut and some of the duck fat drizzled all over. And 3 strips of raw bacon laid flat.
Start rolling your cabbage rolls. You can see a small how to video below, but essentially you want to grab a small handful, place it at the bottoms of the leaf, roll it up enough to Cup all of the mixture, fold in the sides tightly and continue to roll until closed into a tight packet (pictured). We also find that cutting the thick part of the core helps a LOT.
Slowly build the cabbage rolls in a circle leaving the center empty. Keep going until you’re out of cabbage to roll with.
Fill center with bacon, sauerkraut and some duck fat. Keep layering this way until you’re level with the top row of cabbage rolls.
Pour warm water until the cabbage rolls are almost covered. Place whatever sauerkraut you have left all over the top and then layer the cabbage leaves that were set aside, covering the all of the rolls.
We suggest tucking it in around the edges almost creating a tight lid over everything. This helps keep everything very juicy and to develop the strong flavours.
Cover & Cook on either the low 10hr setting on the slow cooker or bring them to a boil on a stovetop, turn down to low and let simmer for at least 6 hrs. You really want everything to soak up. Add water if necessary after the mixture has boiled to ensure that the cabbage rolls on the top rows are not dry.
Do not mix anything just leave it all to cook in its juices.
Using tongs, move the top layer of cabbage and serve.
Add Sour Cream to serve. It changes everything !
Keep refrigerated, or on the stove top on lowest setting (this is what we do for Christmas because everyone goes for 3rds and 4ths).
Enjoy!
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