Keto Cabbage Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
2364 kcal
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Course
Main Course
Keto Cabbage Rolls
Description
Keto Cabbage Rolls feature a filling of lean ground beef mixed with steamed and well-drained cauliflower rice, chopped onion, minced garlic, seasoning, fresh parsley or Italian herbs, and an egg to bind the mixture. The filling is wrapped in softened cabbage leaves, which are prepared by briefly boiling the cabbage head in salted water with vinegar to make the leaves pliable.
The rolls are layered or placed in a baking dish and covered with a homemade low-carb tomato sauce made by sautéing onion and garlic, then simmering diced tomatoes, tomato sauce, water, seasonings, sugar substitute, and red wine vinegar. The dish is baked until cooked through and the flavors meld, producing a savory casserole with tender, flavorful rolls.
Keto cabbage rolls serve as a low-carbohydrate alternative to traditional versions, suitable for meals that emphasize lean protein and vegetable ingredients. They can be enjoyed as a filling main course.
The recipe allows for storing leftovers in an airtight container in the refrigerator for 3 to 5 days. Fully cooked rolls can be frozen for 2 to 3 months and reheated in the oven covered until heated through. Using a store-bought chunky tomato sauce is a possible shortcut but may increase carbs.
Ingredients
For the low-carb tomato sauce
- 1 tablespoon olive oil or other vegetable oil
- ½ yellow onion finely chopped (or white onion, small
- 2 garlic minced, cloves
- 14.5 ounce diced tomatoes Do NOT drain!, organic; can
- 15- ounce tomato sauce no sugar added, can
- 1 cup water
- salt to taste
- black pepper to taste
- 2 tablespoons sugar substitute such as granulated Swerve, Stevia, or Xylitol (or 1 tablespoon sugar if you are not on a keto diet)
- 1 tablespoon red wine vinegar or white wine vinegar TIP: You can save time using a good store-bought chunky tomato sauce instead of making this homemade low-carb tomato sauce. But be aware, store-bought ones have more carbs and added sugar.
For the stuffed cabbage rolls
- 1 pound ground beef 90% lean
- 1 cup cauliflower rice steamed (follow instructions in the package for microwave). TIP: Make sure to drain any excess water so your rolls won't be watery.
- ½ yellow onion finely chopped, small
- 2 garlic minced, cloves
- 1 teaspoon table salt
- ½ teaspoon black pepper
- ¼ cup parsley divided use (or Italian seasoning, about 1 tablespoon total, fresh; leaves; chopped
- 1 egg at room temperature (it works like a binder, large
- 1 cabbage head
- cooking spray
Instructions
- To make the tomato sauce: Heat a large no-stick pot over medium heat, add the oil and cook the onion for 3-4 minutes or until softened, stirring now and then. Add the garlic and cook for 60 seconds. Stir in the crushed tomatoes, tomato sauce, water, salt, pepper, sugar substitute, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring once and a while. TIP: If you're not on a keto diet, you can use a store-bought tomato sauce of your liking, cutting down the prep time.
- While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in boiling water (with a good pinch of salt and a teaspoon of vinegar) but leave some free space at the top so the boiling water won't overflow. Cook for 3-5 minutes or until the cabbage leaves begin to soften and turn their color yellowish. Carefully remove the cabbage from the pan, let it cool enough to handle, and peel 12 large leaves off the cabbage. Reserve!
- In a large bowl, mix in ground beef, steamed cauliflower rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and egg until homogeneous. Stir in ½ cup of tomato sauce until combined!
- Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib.
- Shape ⅓ of a cup of the meat mixture into a log shape and place it in the center of a cabbage leaf. Then, tuck in two ends of the cabbage leaf tightly and roll it up, similar to a burrito. Repeat with remaining meat and cabbage leaves.
- Bake: Preheat the oven to 350° F (180° C). Meanwhile, coat a 9"x13" baking dish with cooking spray. Place ½ of the tomato sauce on the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish and top with the remaining sauce.
- Cover the dish with aluminum foil. Bake for 60-90 minutes or until the cabbage is tender and the meat is cooked through.
- Serve keto cabbage rolls with a sprinkle of the remaining 2 tablespoons of chopped parsley on top.
Notes
- Store leftovers covered in the fridge for up to 3–5 days to maintain freshness.
- Freeze fully cooked rolls in airtight containers for up to 2–3 months; thaw in fridge before reheating.
- Reheat frozen rolls in a covered dish in the oven at 350°F until hot to preserve texture.
- Using store-bought chunky tomato sauce reduces prep time but watch for added sugars or carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2364 kcal
% Daily Value*
| Calories | 236.4kcal | 12% |
| Carbohydrates | 21.1g | 7% |
| Protein | 19.7g | 39% |
| Fat | 11g | 17% |
| Saturated Fat | 3.7g | 19% |
| Polyunsaturated Fat | 0.7g | 4% |
| Monounsaturated Fat | 5.3g | 27% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76.4mg | 25% |
| Sodium | 554.6mg | 23% |
| Potassium | 804.1mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 8.3g | 17% |
| Vitamin A | 970.7IU | 19% |
| Vitamin C | 82.9mg | 92% |
| Calcium | 100.1mg | 10% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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