Low Carb Keto Cabbage Roll

This delicious low-carb keto cabbage roll recipe is a comforting and hearty meal, perfect for a cozy dinner. Made with tender cabbage leaves stuffed with seasoned beef and cauliflower rice, then baked in a rich tomato sauce, it’s packed with flavor. Plus, it’s easy to make and great for meal prep. Enjoy a healthy twist on a classic dish!

Ingredients Needed

• 1 medium head cabbage
• 450g (1 lb) ground beef
• 1 (400g / 14.5-oz) can diced tomatoes, drained
• 1 large egg
• 4 cloves garlic, minced
• 2 tsp Italian seasoning
• 1 tsp sea salt
• 1/4 tsp black pepper
• 150g (1 cup) cauliflower rice
• 1 (425g / 15-oz) can tomato sauce

How To Make Low Carb Keto Cabbage Roll

1. Preheat the oven: Preheat to 175°C (350°F).
2. Boil the cabbage: Bring a large pot of water to a boil. Fully submerge the cabbage and boil for 5-8 minutes until the leaves soften and turn bright green. If outer leaves come off, remove them.
3. Cool the cabbage: Remove from the pot and let it cool. Keep the water in the pot in case you need it later.
4. Cook the cauliflower rice: Stir-fry for a few minutes until tender.
5. Prepare the filling: In a large bowl, mix ground beef, diced tomatoes, egg, garlic, Italian seasoning, salt, and pepper. Stir in the cooked cauliflower rice.
6. Prepare the baking dish: Spread half the tomato sauce in a large rectangular or oval ceramic baking dish.
7. Peel the cabbage leaves: Flip the cabbage over, core side up, and carefully cut the leaves from the core. Gently slide your fingers between layers to release them. If inner leaves are too firm, return the cabbage to boiling water for a couple more minutes.
8. Trim the leaves: Cut the thick rib from the center of each leaf in a V-shape so it’s easier to roll and cooks evenly.
9. Fill and roll: Place 1/3 cup (67g) of beef mixture at one end of a cabbage leaf. Fold in the sides, then roll up like a burrito. Place seam-side down in the baking dish. Repeat to make 12 rolls. If leaves are too small, overlap two to enclose the filling.
10. Add the sauce: Spoon the remaining tomato sauce over the rolls.
11. Bake: Cover tightly with foil and bake for 1 hour, or until the beef is cooked through.

Recipe Tips

• Choose the Right Cabbage: Use a medium-sized green cabbage with large, flexible leaves. If the leaves are too stiff, boil them a little longer to soften.
• Don’t Overfill the Rolls: Keep the filling to about 1/3 cup (67g) per leaf. Overstuffing can cause the rolls to break or not cook evenly.
• Trim the Thick Ribs: Cut out the thick center rib of each cabbage leaf in a V-shape so it’s easier to roll and cooks evenly.
• Cover Tightly When Baking: Cover the dish tightly with foil to trap steam, keeping the rolls soft and preventing them from drying out.
• Let Them Rest Before Serving: After baking, let the rolls sit for 5-10 minutes to help them firm up and absorb the flavors.

How To Store and Reheat Leftovers?

• Refrigerate: Let the leftover cabbage rolls cool to room temperature. Transfer them to an airtight container and store them in the fridge for up to 4 days.
• Freeze: Place cooled cabbage rolls in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. To thaw, leave them in the fridge overnight before reheating in the oven at 175°C (350°F) until heated through.
• Reheat: Preheat the oven to 175°C (350°F). Place the cabbage rolls in a baking dish, cover with foil, and bake for 20-25 minutes until heated through.

Nutrition Facts

Serving Size: 1 cabbage roll (recipe makes 12 servings)

• Calories: 244
• Total Fat: 13.6g
• Saturated Fat: 5.4g
• Cholesterol: 81mg
• Sodium: 1047mg
• Potassium: 598mg
• Total Carbohydrate: 13.9g
• Dietary Fiber: 5.4g
• Sugars: 6.9g
• Protein: 18.1g

Check out More Recipes:

• Low Carb Keto Slow Cooker Mongolian Beef Recipe
• Low Carb Keto Avocado Tuna Salad
• Low Carb Keto Ricotta Dessert