Stuffed cabbage, a comfort-food favorite, is usually made with rice. This version uses rich, creamy ricotta cheese along with roasted red peppers and crushed tomatoes—and a flavor boost from KetoLiving™ LCHF Vanilla Shake—for a keto-friendly version of this classic dish.
2 cups ricotta cheese
12 oz roasted red peppers
14 oz crushed tomatoes
1 tsp ground mustard
1 tsp dried oregano
1 tsp dried basil
1/2 tsp powdered onion
1/2 tsp powdered garlic
2–4 tbsp KetoLiving™ LCHF Vanilla Shake powder
1 tbsp caraway seeds
1/4 cup water
1 head of cabbage
1. Set ricotta in a fine-mesh strainer over a bowl, and let drain overnight. Ricotta needs to be as dry as possible.
2. Heat oven to 350°. In a food processor or blender, puree roasted red peppers and tomatoes, loosening the mixture with a little water.
3. Once the ricotta has been drained, stir in mustard, oregano, basil, onion and garlic; stir in KetoLiving Vanilla and set aside.
4. Toast caraway seeds over low heat, until they become fragrant. Add tomato mixture to the pan and let simmer for 5 minutes, until the flavors come together, stirring frequently.
5. Gently remove 4–6 large, outer leaves from the cabbage head, and boil them for 3–4 minutes. Scoop about ricotta mixture into each leaf, fold over the edges, and roll. Tuck the roll into a baking dish, seam-side down.
6. Pour tomato mixture over the rolls and bake for 10 minutes, just until everything is heated through.
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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
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