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KETO STUFFED CABBAGE ROLLS

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Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Serves: 6
Difficulty: Intermediate
Intensity: Medium (Involves several steps including blanching cabbage and rolling)

Ingredients

For the Cabbage and Filling:

  • 1 large head green cabbage (about 2.5-3 lbs)

  • 1 ½ lbs ground beef (80/20 blend recommended)

  • 1 ½ cups cauliflower rice (fresh or frozen, thawed)

  • 1 small yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 large egg

  • ¼ cup fresh parsley, chopped

  • 2 tsp dried oregano

  • 1 tsp smoked paprika

  • 1 tsp sea salt

  • ½ tsp freshly ground black pepper

For the Tomato Sauce:

  • 2 cups sugar-free marinara sauce (check labels for added sugars)

  • 1 (14.5 oz) can diced tomatoes, undrained

  • 2 tbsp tomato paste

  • ¼ cup beef broth or bone broth

  • 2 tbsp apple cider vinegar

  • 1 tbsp granulated erythritol or monk fruit sweetener (optional, to balance acidity)

  • 1 tsp dried thyme

  • Salt and pepper to taste

For Topping:

  • ½ cup shredded mozzarella cheese (optional)

Instructions

Step 1: Prepare the Cabbage Leaves

  1. Bring a large pot of salted water to a boil. Carefully cut the core out of the cabbage head, creating a shallow well.

  2. Submerge the whole cabbage head into the boiling water. As the outer leaves soften and become pliable (about 2-3 minutes), use tongs to gently peel them off and transfer them to a bowl of ice water. Repeat until you have 12-14 large, intact leaves.

  3. Pat the blanched leaves dry with paper towels. Use a paring knife to carefully shave down the thick center rib of each leaf to make rolling easier. Set aside.

Step 2: Make the Filling

  1. In a large skillet over medium-high heat, cook the ground beef until browned, about 7-8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.

  2. Add the diced onion to the skillet with the beef and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 1 more minute until fragrant.

  3. Transfer the beef mixture to a large mixing bowl. Add the cauliflower rice, egg, parsley, oregano, smoked paprika, salt, and pepper. Mix thoroughly until well combined.

Step 3: Assemble the Rolls

  1. Preheat your oven to 375°F (190°C).

  2. Lay a cabbage leaf flat on a cutting board. Place about ¼ to ⅓ cup of the meat mixture near the bottom center of the leaf.

  3. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly upwards, like a burrito. Repeat with the remaining leaves and filling.

  4. Choose an oven-safe baking dish large enough to hold all rolls in a single layer (a 9×13 inch dish works well).

Step 4: Prepare the Sauce and Bake

  1. In a medium bowl, whisk together all the sauce ingredients: marinara, diced tomatoes, tomato paste, broth, vinegar, sweetener (if using), thyme, salt, and pepper.

  2. Pour about 1 cup of the sauce into the bottom of the baking dish. Arrange the cabbage rolls seam-side down in the dish.

  3. Pour the remaining sauce evenly over the top of the rolls, ensuring they are mostly covered.

  4. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.

  5. Remove the foil. If using cheese, sprinkle it evenly over the top. Return to the oven, uncovered, for another 15-20 minutes, or until the sauce is bubbly and the cheese is golden.

  6. Let the stuffed cabbage rolls rest for 10-15 minutes before serving. This allows the flavors to settle and makes them easier to handle.

Chef’s Notes & Tips

  • Cabbage Prep Shortcut: To make leaf removal easier, freeze the whole, cored cabbage overnight. Thaw it in the refrigerator; the leaves will be soft and pliable without blanching, though slightly less bright green.

  • Make Ahead: Assemble the rolls and sauce a day in advance. Store separately in the refrigerator, then combine and bake when ready, adding 10-15 minutes to the covered baking time.

  • Freezing: Cooled, baked cabbage rolls freeze exceptionally well. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. Reheat from frozen, covered, in a 350°F (175°C) oven until heated through.

  • Variations: Substitute ground beef with ground turkey, pork, or a mix. Add ½ cup of crumbled feta cheese to the filling for a tangy twist.

Nutrition Information (Per serving, 2 rolls, without optional cheese)

  • Calories: 348

  • Total Fat: 22g

  • Saturated Fat: 8g

  • Cholesterol: 112mg

  • Sodium: 850mg

  • Total Carbohydrates: 14g

  • Dietary Fiber: 5g

  • Net Carbs: 9g

  • Sugar Alcohols (if using erythritol): 2g

  • Total Sugars: 7g (naturally occurring from tomatoes and onions)

  • Protein: 25g

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