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.
Assuming you have the M&L Roasted Tomato Sauce cooked and ready to use, prep all your remaining ingredients. Preheat the oven to 180°C / 355°F.
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.)
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 olive oil 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 M&L 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 30 minutes.
After baking, season with Pink Himalayan Salt and freshly ground black pepper. Scatter over the reserved pine nuts, chopped parsley (or torn basil) just before serving.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 579Kcal / 2423kJ
Fat 43g of which saturates 14g Carbohydrates 15g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 12g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 15g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.