Baked Cabbage Rolls with Bacon and Sun-Dried Tomatoes
Ground beef, egg and mozzarella provide protein and fats, while cabbage leaves replace grains and keep the dish low-carb. Bacon adds a richer savory flavor.
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Inventory: Oven
465
Servings: 4 (1 serving ≈ 247 gram)
Digestion time: 24 hour
Complete protein: ✔
Separate cabbage leaves (250 g) into 6-7 large leaves, cut out the tough center rib, and boil the leaves in water for 3 minutes.
Mix ground beef (400 g) with mozzarella (100 g), egg (50 g), sun-dried tomatoes (60 g), garlic (10 g), salt (4 g), and pepper blend (2 g).
Wrap the filling in the cabbage leaves, place the rolls in a baking dish, and cover with bacon (110 g). Bake at 180°C for about 50 minutes, until the filling is cooked through and the bacon is browned.
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