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Keto Cabbage Rolls Recipe

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4.3 from 58 reviews

These Keto Cabbage Rolls are a low-carb, comforting dish that combines tender cabbage leaves stuffed with a flavorful ground beef mixture, diced tomatoes, and cauliflower rice, all baked in a rich tomato sauce. Perfect for a healthy ketogenic meal, they offer a delicious way to enjoy classic comfort food without compromising your dietary goals.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Produce

  • 1 head Cabbage
  • 4 cloves Garlic (minced)
  • 1 cup Cauliflower rice

Meat & Dairy

  • 1 lb Ground beef
  • 1 large Egg

Canned Goods & Sauces

  • 1 14.5-oz can Diced tomatoes (drained)
  • 1 15-oz can Tomato sauce

Seasonings

  • 2 tsp Italian seasoning
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (177 degrees C) to prepare for baking the cabbage rolls.
  2. Boil Cabbage Leaves: Bring a large pot of water to a boil. Fully immerse the head of cabbage in the boiling water and boil for 5-8 minutes until the leaves are soft and pliable. The leaves will turn bright green. Remove any outer leaves that come off during boiling and set the cabbage aside to cool.
  3. Cook Cauliflower Rice: While cabbage cools, stir-fry the cauliflower rice for a few minutes until tender. This adds a keto-friendly filler to the beef mixture.
  4. Prepare Beef Mixture: In a large bowl, combine ground beef, drained diced tomatoes, egg, minced garlic, Italian seasoning, sea salt, and black pepper. Mix gently to combine but avoid over-mixing. Fold in the cooked cauliflower rice and set aside.
  5. Prepare Baking Dish: Spread half of the tomato sauce evenly in the bottom of a large baking dish to prevent sticking and add flavor.
  6. Peel Cabbage Leaves: Carefully peel the softened leaves from the cabbage. Flip the cabbage core side up, slice leaves one by one from the core, and gently slide fingers between layers to release leaves. Soften any tough leaves by briefly returning them to boiling water if needed.
  7. Trim Leaves: Cut out the thick central rib of each cabbage leaf in a V-shape to make rolling easier.
  8. Fill and Roll: Place approximately 1/3 cup (67 grams) of the beef mixture into a log shape on one end of a cabbage leaf. Fold the sides in and roll tightly like a burrito. Place each roll seam side down over the tomato sauce in the baking dish. Repeat until you have 12 rolls, overlapping leaves as needed for smaller inner leaves.
  9. Add Sauce and Bake: Spoon the remaining tomato sauce evenly over the cabbage rolls. Cover the dish tightly with foil to retain moisture, then bake for 1 hour until the beef is fully cooked.

Notes

  • Be careful when peeling cabbage leaves as they can be fragile.
  • If inner cabbage leaves are too firm to roll, soak them a little longer in boiling water to soften.
  • The cauliflower rice adds bulk and keeps the rolls keto-friendly by reducing carbs.
  • Make sure to cover tightly while baking to keep the rolls moist.
  • Leftover cabbage rolls can be refrigerated and reheated gently in the oven or microwave.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/keto-cabbage-rolls-recipe/