KETO STUFFED CABBAGE ROLLS

Craving the ultimate comfort food but worried it won’t fit your ketogenic lifestyle? Say goodbye to bland keto meals and hello to a culinary masterpiece: Keto Stuffed Cabbage Rolls! This isn’t just another low-carb dinner; it’s a hearty, satisfying, and incredibly flavorful dish that brings all the warmth and nostalgia of traditional stuffed cabbage without derailing your diet. Imagine tender, sweet cabbage leaves wrapped around a savory, perfectly seasoned ground beef filling, all simmering in a rich, tangy tomato sauce. It’s a meal that feels like a hug in a bowl, proving that eating keto doesn’t mean sacrificing delicious, soul-satisfying dishes.

What makes these keto stuffed cabbage rolls truly special is how cleverly we’ve adapted a classic to fit your low-carb needs. We’ve swapped out the traditional rice binder for nutrient-dense, keto-friendly alternatives like riced cauliflower, ensuring every bite is packed with flavor and healthy fats, not hidden carbs. This recipe is designed to be incredibly satisfying, keeping you full and energized, making it perfect for a family dinner, a cozy night in, or even as a fantastic meal prep option for the week ahead. Get ready to impress your taste buds and your loved ones with a dish that’s both deliciously familiar and perfectly aligned with your health goals.

You’ll fall in love with this Keto Stuffed Cabbage Rolls recipe for so many reasons. First, the incredible taste and texture: the savory blend of seasoned ground beef, the tender, slightly sweet cabbage, and the vibrant, rich tomato sauce create a symphony of flavors that is truly addictive. It’s the quintessential comfort food, reimagined for a keto diet. The benefits extend far beyond taste, however. By ditching the high-carb rice, this version significantly reduces the carb count, often coming in at under 10g net carbs per serving compared to the 30-40g of traditional recipes. It’s also incredibly nutrient-dense, packed with vitamins from the cabbage (like Vitamin C and K) and protein and healthy fats from the meat, keeping you satisfied for hours.

This recipe is also wonderfully adaptable and naturally gluten-free (just ensure your tomato sauce and broth are free of gluten-containing additives). It’s perfect for meal prepping, as the flavors only deepen overnight, and it freezes beautifully, making busy weeknight dinners a breeze. The high protein and healthy fats contribute to satiety, helping you stay in ketosis without feeling deprived. So, if you’ve been searching for a hearty, family-friendly, and unequivocally delicious keto meal that doesn’t compromise on flavor or comfort, your search ends here. This recipe is a testament to the fact that keto eating can be both easy and incredibly rewarding.

Nutritional Information

Per serving (approximate values):

Calories: 420-480
Protein: 30-35g
Carbohydrates: 10-12g
Fat: 28-35g
Fiber: 4-6g
Sodium: 600-800mg

Ingredients

1 large head green cabbage (about 2.5-3 lbs)
2 tbsp olive oil or avocado oil, divided
1 medium yellow onion, finely chopped
3-4 cloves garlic, minced
1.5 lbs ground beef (80/20 or 85/15 recommended)
1 cup riced cauliflower, fresh or frozen (thawed and squeezed dry if frozen)
1/4 cup fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp paprika
1/2 tsp black pepper
1 tsp salt, plus more for seasoning
1 (28 oz) can crushed tomatoes (check for no added sugar)
1 (15 oz) can tomato sauce (check for no added sugar)
1 cup beef broth (low sodium)
1 tbsp tomato paste
1 tbsp apple cider vinegar (optional, for brightness)
1/2 tsp erythritol or allulose (optional, to balance acidity)
1/4 cup heavy cream or sour cream (optional, for richer sauce)

Instructions

Prepare the Cabbage: Carefully remove the core from the bottom of the cabbage head. Bring a large pot of salted water to a boil. Submerge the cabbage head in the boiling water, core-side down. Cook for 5-10 minutes, carefully peeling off softened outer leaves as they become pliable. Use tongs to remove each leaf and place it on a cutting board to cool slightly. Once cool enough to handle, use a paring knife to carefully shave down the thickest part of the central rib on each leaf, being careful not to cut through the leaf.
Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove half of the sautéed onion and garlic mixture and set aside for the sauce.
Prepare the Meat Filling: Add the ground beef to the skillet with the remaining onion and garlic. Cook, breaking up the meat with a spoon, until browned. Drain any excess fat. Transfer the cooked beef to a large mixing bowl. Add the riced cauliflower, chopped parsley, dill, paprika, 1 tsp salt, and 1/2 tsp black pepper to the bowl with the beef. Mix thoroughly with your hands until well combined.
Assemble the Cabbage Rolls: Lay a softened cabbage leaf flat. Place about 1/4 to 1/3 cup of the meat filling near the stem end of the leaf. Fold the sides of the leaf over the filling, then starting from the stem end, tightly roll the leaf towards the tip to form a compact roll. Repeat with the remaining cabbage leaves and filling. If you have extra small or torn leaves, you can chop them and layer them at the bottom of the baking dish.
Prepare the Sauce: In the same skillet (or a clean pot), add the remaining 1 tablespoon of olive oil if needed. Add the reserved sautéed onion and garlic. Stir in the crushed tomatoes, tomato sauce, beef broth, tomato paste, apple cider vinegar (if using), and optional sweetener. Bring the sauce to a simmer, then reduce heat to low and let it cook for 5-10 minutes to allow the flavors to meld. Taste and adjust seasonings, adding more salt or pepper if desired. If using, stir in the heavy cream or sour cream until well combined.
Arrange and Bake: Pour about half of the tomato sauce into the bottom of a large (9×13 inch) baking dish. Arrange the assembled cabbage rolls seam-side down in a single layer over the sauce. Pour the remaining sauce evenly over the cabbage rolls, ensuring they are mostly submerged.
Cook: Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 1 hour. Remove the foil and continue baking for another 30-45 minutes, or until the cabbage is very tender and the filling is cooked through.
Serve: Let the cabbage rolls rest for a few minutes before serving. These are delicious on their own or with a dollop of sour cream or a sprinkle of fresh dill.

Cooking Tips and Variations

For perfectly tender cabbage leaves, ensure you boil them long enough until they are pliable but not mushy. If some leaves are particularly thick at the rib, gently shave down the vein with a paring knife to make rolling easier and prevent tearing. Don’t overfill your cabbage rolls; about 1/4 to 1/3 cup of filling per medium leaf is ideal to prevent them from bursting during cooking. To develop a deeper flavor in your filling, consider browning the ground beef before mixing it with the other ingredients, even if you plan to bake it later. Always season in layers: season the meat mixture, then season the sauce, and finally, taste and adjust the seasoning of the finished dish before serving. If your sauce seems too thick, you can thin it with a little more beef broth. Conversely, if it’s too thin, simmer it uncovered for a few extra minutes to reduce. A tiny pinch of keto-friendly sweetener like erythritol or allulose in the sauce can beautifully balance the acidity of the tomatoes without adding carbs. For variations, you can swap out half of the ground beef for ground pork for a different flavor profile. If you’re short on time or find rolling daunting, you can make a “deconstructed” cabbage roll casserole by layering all the ingredients in a baking dish. For extra richness, stir in a couple of ounces of cream cheese or mascarpone into the sauce at the end of cooking.

Storage and Reheating

Keto Stuffed Cabbage Rolls are excellent for meal prep. Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They actually taste even better the next day as the flavors have more time to meld! To reheat, you can warm individual servings in the microwave until heated through, or place the entire baking dish (covered with foil) in a 325°F (160°C) oven for 20-30 minutes, or until bubbling and hot. These cabbage rolls also freeze beautifully. Once completely cooled, you can freeze them individually on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Alternatively, you can freeze the entire cooked dish in an oven-safe, freezer-safe container. To reheat from frozen, thaw in the refrigerator overnight, then bake as directed above. For a quicker reheat from frozen, you can bake (covered) at 350°F (175°C) for 1 hour to 1 hour 30 minutes, or until heated through, adding a splash of broth if the sauce seems too thick.

Frequently Asked Questions

What type of cabbage is best for stuffed cabbage rolls?

Green cabbage is the most common and recommended choice for stuffed cabbage rolls. Its leaves are large, pliable when softened, and have a mild, slightly sweet flavor that complements the savory filling and tomato sauce perfectly. Savoy cabbage can also be used, offering a slightly crinklier texture.

Can I make these dairy-free?

Absolutely! The base recipe is naturally dairy-free. Simply omit the optional heavy cream or sour cream from the sauce. The dish will still be incredibly flavorful and rich without these additions. Ensure your beef broth and any other ingredients are also dairy-free if you have strict dietary needs.

My cabbage leaves keep tearing when I try to roll them. What am I doing wrong?

Tearing usually happens if the cabbage leaves aren’t softened enough. Make sure to boil or steam them until they are very pliable and easy to bend without resistance. You can also carefully shave down the thick central rib of each leaf with a paring knife to make it more flexible and easier to roll without tearing. Don’t be afraid to boil them for a little longer if needed.

Can I use a different ground meat for the filling?

Yes, you can! While ground beef (especially 80/20 or 85/15 for good fat content) is traditional, you can certainly use ground pork, ground turkey, or a combination of meats. If using leaner meats like ground turkey, you might want to add a tablespoon of olive oil or a bit of extra fat to the filling to keep it moist and satisfying, which is important for keto.