Keto Stuffed Cabbage Rolls

Place a large soup pot over medium-high heat. Fill 2/3 with water, and stir in salt and vinegar.

Remove the outer 2 leaves of the cabbage.

Using a sharp paring knife, cut out the cabbage core.

Once the water is boiling, carefully place the cabbage in water, cork side down. Allow it to simmer for 5 minutes, then flip the cabbage over and continue to cook for 5-6 minutes more.

While the cabbage is cooking, use a pair of tongs to loosen the leaves as they begin to soften.

Reserve 2 cups of water from the pot, then drain and allow it to cool in a bowl.

Once the cabbage is safe to handle, pull off the leaves and arrange them one on top of the other.

Heat a large skillet over medium heat (or use the same pot you’ve cooked the cabbage in).

Add oil, then stir in the onion and carrot. Sauté until soften, about 3-4 minutes, stirring frequently.

Add in the crushed tomatoes, double cream, oregano and salt. Continue to cook for a few minutes more, until bubbly.

Remove from heat and set aside.