Keto Ricotta Stuffed Cabbage Recipe
Serves 2 as a main dish, 4 as a side
2 cups ricotta cheese
1 tsp ground mustard
1 tsp dried oregano
1 tsp dried basil
½ tsp powdered onion
½ tsp powdered garlic
Set ricotta in a fine mesh strainer over a bowl, and let drain overnight. Ricotta needs to be as dry as possible.
Heat oven to 350F. In a food processor or blender, puree tomatoes and roasted red peppers, loosening the mixture with a little water.
Once ricotta has been drained, stir in mustard, oregano, basil, onion, and garlic. Stir in KetoLiving Vanilla and set aside. 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.
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.
Pour tomato mixture over the rolls and bake for 10 minutes, just until everything is heated through.