Keto Cabbage Rolls are a delicious dairy-free and gluten-free treat! Tons of flavor and so easy to make. The whole family will love this healthy dish!
This recipe begins with a story about the time I almost flooded my kitchen. Okay, maybe that’s a bit dramatic, but let’s just say water was everywhere while making these cabbage rolls. Note to self: use a stock pot to boil the cabbage. Trust me, a pot that’s too small means the cabbage doesn’t fit and boiling water ends up all over the stove (and the floor!).
But apart from that little hiccup, these stuffed gems are wonderfully easy and nearly impossible to mess up.
Cabbage rolls are the ultimate comfort food we should all be making more often. And while my story might sound a bit intimidating, rest assured: if you follow the steps below, you’ll be hooked on this recipe and probably making it on repeat. It’s healthy, too! The cauliflower rice blends seamlessly with the beef filling, creating that satisfying texture you expect, while keeping the carb count low and the recipe completely grain-free!
Are Keto Cabbage Rolls Healthy?
Yes. Cabbage is one of the heroes here. It’s packed with nutrients and fiber, but it’s also incredibly low in calories. It’s the perfect wrapper that makes this dish filling but still keeps it light.
Traditional cabbage rolls are typically not low-carb, because they often include regular white rice as a prominent ingredient. These rolls, however, ARE low-carb because I swapped out the white rice for cauliflower rice, which is keto-friendly and adds an extra dose of vegetables and fiber. This version makes it a perfect option for keto, paleo, and Whole30 diets, without compromising on flavor.
Making Perfect Keto Cabbage Rolls
I recommend using a head of green cabbage for these rolls because of its robust leaves that can hold up well to rolling and baking. A trick to make peeling the leaves easier is to boil the whole head for a few minutes first. This softens the outer leaves, which makes them much easier to separate without tearing. One of the secrets to making these cabbage rolls extra tasty is to work with cauliflower rice. The trick here is cooking it first before adding it to the filling. Uncooked cauliflower rice can release moisture, which can turn your cabbage rolls a bit watery, and no one likes soggy cabbage rolls! By sautéing the cauliflower rice with the onions and garlic, you add a deeper flavor and help keep the consistency just right.
And like I mentioned earlier, use a BIG pot to cook your cabbage! Make sure there is enough room for the entire head of cabbage to be submerged in the boiling salt water! I recommend tucking in two ends of the cabbage leaf tightly and then rolling it up, similar to a burrito. And wrap the rolls tightly. The tighter, the better! If the rolls turn out tough, it probably means the cabbage leaves weren’t cooked quite long enough. To soften them, just bake them in the oven a little longer.
How to store and make ahead
You can prep the cabbage rolls the night before. Just assemble everything in a baking dish, cover it, and bake it the next day. I recommend storing leftovers in the fridge in an airtight container for up to 5 days. To freeze these cabbage rolls, cook them completely. Once cooled, divide them into serving sizes and place them in freezer-safe containers or Ziploc bags. They will keep in the freezer for up to 3 months. Just thaw them in the refrigerator overnight before reheating in the microwave or oven.
Serving Suggestions
These keto cabbage rolls are a full meal all on their own, but if you want to add a side dish, I recommend a fresh salad! Serve these rolls with a generous serving of Fresh Corn Feta Salad or maybe a green salad with a Red Wine Vinaigrette to keep the keto theme strong! They also pair beautifully with Perfect Cauliflower Steaks.
Ingredients
- 1 large head of green cabbage
- 1/2 tablespoon olive oil
- 2 cups cauliflower rice
- 1/4 cup onions diced
- 1 teaspoon fresh garlic
- 1 pound 90% lean ground beef
- 1/4 cup fresh parsley minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Pinch of ground nutmeg
- 1 egg whisked
- 2 cups marinara sauce divided
Instructions
- Preheat your oven to 350°F and pour 3/4 cup of the tomato sauce in a 9×13-inch pan.
- Bring a VERY large pot of water to a boil. Once boiling, gently slide in the head of cabbage so it's fully submerged, and cook until the leaves are bright green and pliable, about 4-6 minutes. Drain and let cool while you mix the filling. OR another way to prepare the leaves (my favorite way) is to core the cabbage and freeze the whole head the night before. The next day take it out and let it thaw. You'll get perfect cabbage leaves without boiling!
- Heat the oil in a large pan on medium heat. Add the cauliflower rice, onion, and garlic and cook until everything is light brown and tender, about 5 minutes.
- Add all the remaining ingredients, including the cauliflower mix and only 1/2 cup of the tomato sauce. Stir until well mixed.
- Gently peel 12 leaves off the cabbage and place one flat in front of you. Cut a V shape on the bottom, so you remove the hard part of the cabbage ridge.
- Form 1/12 of the mixture into a log, place it in the center of the cabbage, and roll up like a burrito. Tuck the sides in and then roll it up from bottom to top. Place the roll seam-side down in the bottom of the prepared pan and repeat with remaining leaves.
- Pour the remaining 3/4 cup of tomato sauce over the rolls.
- Cover tightly and bake for 1 hour, or until the beef is done.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I’ve made this twice now… following your well laid out, step by step instructions. I LOVE it! This time, I tripled up the ingredients because a couple of these rolls pulled from the freezer when I’m pressed for time is perfect! Protein, potassium and fiber bomb!
SO happy you like it Martin 🥬🥬🥬
Awesome
Thanks for reading!
I apologize if I missed it – but what is the serving size for the nutritional facts?
Hi there! You can find the nutritional fact at the end of the recipe 🙂
Nutritional info does NOT include serving size. I am assuming it is two rolls since 16 oz divided by 12 is 1.33, so 2 would make almost 3 oz of protein each plus the egg and most likely a bit from the cauliflower and cabbage. Is that correct?
BTW the recipe sounds delicious and I plan to make it. We are getting a below zero freeze this week and I plan to put my savoy cabbage head out on my patio to freeze it up.
Hi Diane, You are correct, given this recipe makes 6 servings (it is mentioned at the top of the recipe card), it means each serving is 2 rolls. The nutriotion info you see at the bottom is for one serving. And freezing outside sounds like a great plan—nature’s own freezer! Stay warm! ❄️😊