Keto Italian Cabbage Rolls with Calabrian Chili Oil

This mouth-watering recipe my husband made was a winner! It was delicious, comforting, and low-carb. This is surprisingly a lite dish because it removes the traditionally incorporated rice and substitutes it with finely diced mushrooms which soak up the depth of flavor in every bite.

The ground sausage in the cabbage roll renders well and gives the dish full body. This recipe marries the essence of the traditional Eastern European Cabbage Roll with the excitement of Italian flavors and the decadent drizzle of Italian Calabrian Chili Oil that brings this dish to life.

Ingredients

• 1lb of Italian Mild Ground Sausage

• 1lb of Mushrooms, Finely Diced

• 1 Medium Onion, Diced

• 2 Tablespoons of Olive Oil

• 2 Tablespoons of Garlic Powder

• 2 Tablespoons of Italian Seasoning

• 2 8oz Tomato Sauce

• 1 Large Green Cabbage

• 1 Jar Calabrian Chilies in Oil

• Salt & Pepper to Taste

• Deep Casserole Dish or Deep Metal Tray

• 1 Large Stock Pot (Large Enough to Stick an Entire Cabbage)

• 1 Non-Stick Pan

• Aluminum Foil

  Feeds: 4 People (12 Cabbage Rolls)
  Prep Time: 20 mins
  Cook Time: 1 Hour 15 Mins
  Serve w/: Side Salad

Directions

1. Fill your stockpot halfway with water and begin to bring your pot to a boil. While your pot is heating up, dice your onions and mushrooms.
   (Tip: This is the time to preheat your oven to 350 degrees.)
   
   
   

2. Heat your pan with olive oil and saute onions until onions are soft. Add finely diced mushrooms, half of the garlic powder, half of the Italian seasoning, salt, and pepper, and continue to saute into completely cooked. Once cooked, remove from pan and set aside in a large bowl to cool for approximately 5 minutes.
   
   
   

3. At this time, blanch the entire head of green cabbage in the boiling water in your stockpot. Blanch head of green cabbage for 3-5 minutes. When blanched, cut the bottom of the cabbage stem and peel 12 whole leaves to use and set aside.
   
   
   

4. When your onion and mushroom mixture is cooled, add your raw Italian ground sausage to your bowl and mix thoroughly.
   
   
   

5. Line the bottom of your casserole dish or tray with one can of tomato sauce, sprinkle garlic and Italian seasoning to sauce.
   
   
   

6. Begin assembling your cabbage rolls by taking the longest part of your cabbage and adding approximately 2-1/2 tablespoons of your mixture. Start by tucking your mixture into the roll, then folding over the cabbage sides to seal the ends, and then continue to roll. Place your cabbage roll seam side down in your casserole dish. Repeat.
   
   
   

7. Add the second can of tomato sauce over top of the cabbage rolls and sprinkle with the rest of garlic powder and Italian seasoning.
   
   
   

8. Cover the top of your dish with foil and place your casserole dish in the oven for 1 hour at 350 degrees.
   
   
   

9. Remove the dish from the oven after an hour, serve cabbage rolls on plate(s) and finish with a drizzle of Calabrian Chili Oil to add sweet and tangy heat to the dish. (Tip: If serving to children, you may want to leave this last step off because the chili oil may have a bit of heat.) Mangia!