Keto Stuffed Cabbage Rolls

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This easy stuffed cabbage rolls recipe is low-carb and it’s also a great dinner idea for holidays such as Easter or Christmas. It is inspired from a traditional Romanian cabbage rolls recipe and updated by yours truly to make it low-carb.


Prep Time: 40 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 5 minutes
Servings: 8 (about 24 rolls)
Calories: 479kcal


For the cabbage:

  • 1 medium cabbage about 2.5 lb (1.1kg)
  • 1/4 cup (60ml) wine vinegar
  • 1 tbsp sea salt

For the sauce:

  • 1 1/2 tbsp olive oil divided
  • 1 small onion finely chopped
  • 1 medium carrot shredded
  • 1 1/2 cups (337g) crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 2 tsp dried oregano
  • 1/2 tsp sea salt or to your taste

For the stuffing:

  • 1/2 small cauliflower head should yield about 1 3/4 cups (210g) of cauliflower rice
  • 1.5 lb (680g) ground pork (or a mix of pork and turkey/beef)
  • 1 cup (113g) cheddar cheese shredded
  • 1 large egg
  • 1 1/2 tsp sea salt or to your taste
  • 1/2 tsp ground black pepper
  • 1/2 cup (120ml) sauce

To prepare the cabbage for the rolls:

  • Place a large soup pot over medium-high heat. Fill 2/3 with water, and stir in salt and vinegar.
  • Remove the outer 2 leaves of the cabbage.
  • Using a sharp paring knife, cut out the cabbage core.
  • Once the water is boiling, carefully place the cabbage in water, cork side down. Allow it to simmer for 5 minutes, then flip the cabbage over and continue to cook for 5-6 minutes more.
  • While the cabbage is cooking, use a pair of tongs to loosen the leaves as they begin to soften.
  • Reserve 2 cups of water from the pot, then drain and allow it to cool in a bowl.
  • Once the cabbage is safe to handle, pull off the leaves and arrange them one on top of the other.

To prepare the sauce:

  • Heat a large skillet over medium heat (or use the same pot you’ve cooked the cabbage in).
  • Add oil, then stir in the onion and carrot. Sauté until soften, about 3-4 minutes, stirring frequently.
  • Add in the crushed tomatoes, double cream, oregano and salt. Continue to cook for a few minutes more, until bubbly.
  • Remove from heat and set aside.

To prepare the cauliflower rice:

  • Wash and pat-dry the cauliflower with a paper towel, then remove all green leaves.
  • Cut the cauliflower into small florets and place them into your food processor. Pulse a few times, until the cauliflower resembles ‘rice grains’. Alternatively, cut the cauliflower into large chunks and using a grater with medium-sized holes, grate them into ‘rice’.

To prepare the stuffing:

  • Into a large bowl, combine the meat and cauliflower rice.
  • Add the egg, salt, pepper, shredded cheese and 1/2 cup of sauce. Mix thoroughly to combine.

To prepare the cabbage rolls:

  • Using a sharp knife, carefully slice off the raised surface of the tough center stem to flatten the leaves. This process will make them easier to roll.
  • Place about 2 tbsp of meat mixture just over the stem portion of the cabbage leaf. Roll it like a burrito and stuff both ends in. Repeat with the remaining cabbage leaves and meat mixture.
  • Arrange the stuffed cabbage rolls in a Dutch oven or pot.
  • Pour the remaining sauce over the rolls and add in about 1 cup of the reserved water (from the cabbage).

To cook the Keto stuffed cabbage rolls:

  • Cover your Dutch oven/pot and place it in the preheated oven at 350°F (180°C). Bake for 1 hour and 15 to 30 minutes, or until the meat is cooked through.
  • Check the rolls at half time and watch the liquid level. If there is not much liquid left, add in some more reserved water.


Calories: 479kcal | Carbohydrates: 16g | Protein: 22g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1806mg | Potassium: 731mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1275IU | Vitamin C: 65mg | Calcium: 215mg | Iron: 3mg

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