Get a little creative with ground beef and savoy cabbage and spend some time making these attractive little parcels. I used the full yield of the Roasted Tomato Sauce recipe for this dish, so be sure to have that prepped and ready before beginning. (You could, alternatively use 500g / 18oz of passata, but I want to encourage you to make your own sauces so you know exactly what has gone into them.) One serving = 2 parcels (as pictured) so this recipe will happily feed a family of 4.
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Carbs 15g | Fat 43g | Protein 35g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Low-carb Cabbage and Mince Rolls
- 40 g (1.4 oz) celery, thinly sliced
- 4 cloves garlic, peeled and finely chopped
- 250 g (8.8 oz) mushrooms, finely chopped
- 8 large Savoy cabbage leaves
- 30 g (1.1 oz) pine kernels
- 2 TB lard
- 500 g (17.6 oz) ground beef mince, 20% fat
- Roasted Tomato Sauce, Fats of Life recipe
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 90 g (3.2 oz) fresh mozzarella
- drizzle olive oil
- parsley or basil, to garnish
- sea salt flakes
- Assuming you have the Fats of Life Roasted Tomato Sauce cooked and ready to use, prep all your remaining ingredients. Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Bring a large pot of salted water to the boil. Working in two or three batches, plunge the cabbage leaves into the boiling water and cook until they have wilted sufficiently. (They need to be very pliable as you will be folding them later, so in this case: the softer the better.)
- Place the leaves on a tray lined with kitchen paper and allow to cool.
- Toast the pine nuts in a dry, hot pan until golden.
- Keep a small handful of toasted nuts aside (we will use this as a garnish) and roughly chop the remainder. Set aside.
- Heat the lard in a large pan or wok, and gently fry the celery until completely softened. Use a wooden spoon to lightly smash them.
- Add the mushrooms and garlic and increase the heat. Stirring continuously, cook until the mushrooms have caramelised.
- Tip in the ground beef and mix in well. Cook until no longer pink.
- At this time, mix in 1/4 cup of the Roasted Tomato Sauce and add the dried oregano. Stir in the chopped pine nuts and mix well to combine. Season the mixture with salt and freshly ground black pepper.
- Spoon a little Roasted Tomato Sauce on the bottom of a greased, suitable-sized roasting dish (like a lasagne casserole). Take one cooked cabbage leaf at a time and trim off the hard centre bit, as pictured (this makes it easier to fold.) Divide the mince mixture between the 8 leaves.
- Fold into little parcels, tucking in the mince mixture.
- Place the little cabbage and mince rolls into the roasting dish, folded side down.
- Spoon over the remaining Roasted Tomato Sauce in between the snug little parcels. Tear over the pieces of fresh mozzarella.
- Drizzle over a little olive oil and place into the oven for 20-25 minutes.
- After baking, season with salt flakes and freshly ground black pepper. Scatter over the reserved pine nuts and chopped parsley (or torn basil) just before serving.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 579Kcal / 2423kJ
See all the Low-carb Dinner recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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