• Bring a large pot of salted water to a boil. Gently submerge the cabbage into the boiling pot of water and let it simmer for 7-10 minutes or until the cabbage leaves are soft.

  Once the cabbage leaves are soft, carefully drain away the hot water and remove the cabbage from the pot using two large spoons or similar.
• Leave the cabbage to cool for a few minutes until you can handle it without getting burned.

  While the cabbage is being cooked, clean the mushrooms and roughly chop them. Place the mushrooms, red peppers, and red onions in a food processor and pulse until everything is finely chopped. You may need to scrape down the sides a few times. You can also pulse the mushrooms in batches if you have a smaller food processor.
• Heat olive oil in a non-stick pan and scrape in the finely chopped mushrooms. Season with the finely chopped garlic, herb de Provence or Italian spice mix, smoked paprika, salt, pepper, and nutritional yeast (if using). Let the mushroom mixture cook for 5 minutes while stirring occasionally until the liquid the mushrooms release is absorbed. Set aside.
• Once the cabbage has cooled enough to touch without getting burned, cut off the stem and about 1/2 inch (1,5cm) of the leaves. Gently peel the leaves off and lay them out on a flat surface.

  For the smaller cabbage leaves, simply overlay 2-3 leaves to make one bigger wrap.

  Place 2-3 tablespoons of the mushroom meat on each cabbage. Fold each side of the leaves over the mushroom mixture and finally roll the rest of the cabbage leaves around the filling to form a cabbage roll. (See guide for reference)
• Place the cabbage rolls in a baking pan. Top generously with shredded cheese, almond flour, and a dash of olive oil.

  Bake the cabbage rolls for 20-minutes or until they are golden and the almond flour is lightly crispy and browned.

  Serve and enjoy.

How to make the best Instant pot Keto cabbage casserole

• Prepare the Cabbage: Remove the core from the cabbage head and carefully separate the leaves. Trim the thick veins from the leaves.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions, garlic, mushrooms, and red bell pepper. Sauté until the vegetables are tender.
• Add the herb de Provence or Italian spice mix, salt, pepper, and smoked paprika to the skillet. Stir well to combine.

  Optional: Add nutritional yeast to enhance the flavor of the filling.
• Place a cabbage leaf on a clean surface and spoon some of the filling onto the center. Roll the leaf tightly, tucking in the sides, similar to a burrito. Repeat with the remaining leaves and filling.
• Pour 1 cup of water into the Instant Pot and place the trivet inside.

  Arrange the cabbage rolls on the trivet. You may stack them if needed.

  Set the Instant Pot to high pressure for 10 minutes. Ensure the valve is set to the sealing position.

  Once the cooking is complete, do a quick release of pressure.
• Preheat the oven to broil.

  Place the cooked cabbage rolls in a baking dish. Sprinkle cheese (vegan or regular) on top.

  Broil in the oven for a few minutes until the cheese is melted and slightly golden.
• Remove the cabbage rolls from the Instant Pot or baking dish and serve hot.

  You can garnish with fresh herbs or additional spices if desired.

  Note: Adjust the seasonings and ingredients according to your taste preferences. If you prefer a sauce or additional liquid, you can add tomato sauce or vegetable broth before cooking.

How to make slow cooker cabbage roll casserole

• Prepare the Cabbage: Remove the core from the cabbage head and carefully separate the leaves. Trim the thick veins from the leaves.
• Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the baby Bella mushrooms, red bell pepper, red onions, and garlic. Sauté until the vegetables are tender and slightly caramelized.
• Season the Filling: Sprinkle the herb de Provence or Italian spice mix, salt, ground pepper, smoked paprika, and nutritional yeast (if using) over the sautéed vegetables. Stir well to combine.
• Prepare the Slow Cooker: Grease the inside of your slow cooker with 1 tablespoon of olive oil to prevent sticking.
• Layer the Cabbage and Filling: Place a layer of cabbage leaves at the bottom of the slow cooker. Add a layer of the vegetable filling on top. Repeat the process, alternating between cabbage leaves and the filling until all the ingredients are used
• Cook on Low: Cover the slow cooker and cook on low heat for 6-8 hours or until the cabbage is tender and the flavors have melded together.
• Optional Cheese Topping: If desired, sprinkle vegan or regular cheese over the cabbage rolls casserole during the last 30 minutes of cooking. Close the slow cooker to allow the cheese to melt.
• Serve: Carefully remove the cabbage rolls casserole from the slow cooker and transfer it to a serving dish. Sprinkle almond flour evenly over the casserole for a crunchy topping. Serve the hot bubbly casserole warm and enjoy!