Stuffed Cabbage Rolls with Spicy Hollandaise

MAKES: 4 servings
Once they’ve been blanched, vitamin-C-rich cabbage leaves are handy vehicles for all sorts of fillings, like these fun-to-eat low-carb cabbage rolls, which are packed with beef, Cauli-Rice, and spices.

1.1 pounds (500 g) minced beef
2 cups (240 g/8.5 oz) uncooked cauli-rice (shown here)
1 small (70 g/2.5 oz) yellow onion, chopped
2 cloves garlic, minced
1 large egg
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard
2 tablespoons (8 g/0.3 oz) freshly chopped parsley
1 teaspoon paprika
1 medium or 2 small (500 g/ 1.1 lb) savoy cabbage
1 cup (240 ml) bone broth
6 tablespoons (85 g/3 oz) butter, ghee, or bacon grease
3 egg yolks
3 tablespoons (45 ml) lemon juice
2 to 3 tablespoons (30 to 45 ml) water
3/4 teaspoon Dijon mustard
1 tablespoon (15 g/0.5 oz) sriracha sauce or tomato paste for non-spicy


Preheat the slow cooker. In a bowl, combine the the beef, cauli-rice, onion, garlic, egg, salt, pepper, Dijon mustard, parsley, and paprika.
Separate the outer 12 cabbage leaves and place them in a pot of boiling salted water. Blanch until limp, 1 to 2 minutes. Transfer the leaves to a large bowl filled with ice water. Drain and pat dry. Remove the core of the cabbage, slice the remaining leaves, place them in the slow cooker, and add the bone broth.
Place the cabbage leaves on a chopping board. Using a paring knife, shave down the thick cabbage stems in the middle. Do not cut through the cabbage leaves. Place some of the meat filling (about 70 g/2.5 oz per leaf) in the middle of the cabbage. (The exact amount depends on the size of the leaf. Do not overfill the leaves.) Roll the cabbage leaf up, folding both sides over the filling, creating a small parcel. Place the cabbage parcels seam-side down in the slow cooker in two or three layers, and cook on low for 6 hours.
To make the hollandaise sauce, gently melt the butter and set aside. Fill a medium saucepan with 1 cup (240 ml) water and bring to a boil. In a separate bowl, mix the egg yolks with the lemon juice, water, and Dijon mustard. (Use the leftover egg whites to make such as the Sourdough Keto Buns).
Place the bowl over the saucepan filled with water. (The water should not touch the bottom of the bowl.) Keep mixing until the sauce starts to thicken. Slowly pour the melted butter into the mixture until thick and creamy, and stir constantly. If the sauce is too thick, add a splash of water. Mix in the sriracha sauce and set aside. Cover with a lid and keep warm for up to 2 hours. Serve with the cooked stuffed cabbage leaves. Do not reheat the hollandaise or it will separate. Always make a fresh batch. To store the cabbage rolls, let them cool, and refrigerate for up to 4 days or freeze for up to 3 months.
Total carbs: 14.1 g / Fiber: 5.7 g / Net carbs: 8.4 g / Protein: 30.3 g / Fat: 49.4 g / Energy: 613 kcal
Macronutrient ratio: Calories from carbs (6%), protein (20%), fat (74%)