Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Difficulty Level: Intermediate
Recipe Intensity: Moderate
Servings: 6 servings
Cuisine: European-Inspired
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
For the Cabbage Rolls
- 1 large green cabbage (about 12 large leaves)
- 1 pound ground beef (80/20 preferred)
- 2 cups cauliflower rice
- 1 cup shredded mozzarella cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
For the Keto Tomato Sauce
- 1 tablespoon olive oil
- 2 cups sugar-free crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon basil
- Salt and pepper to taste
Equipment Needed
- Large stockpot
- Mixing bowl
- Sharp knife
- Baking dish (9×13-inch)
- Aluminum foil
- Measuring cups and spoons
Instructions
Step 1: Prepare the Cabbage
Bring a large pot of water to a boil. Carefully remove the core from the cabbage using a sharp knife. Place the whole cabbage into the boiling water and cook for 5 to 7 minutes.
As the outer leaves soften, gently remove them with tongs and place them on a plate to cool. Continue until you have about 12 large leaves suitable for rolling.
Trim the thick center rib from each leaf to make rolling easier.
Step 2: Make the Filling
In a large mixing bowl, combine:
- Ground beef
- Cauliflower rice
- Mozzarella cheese
- Onion
- Garlic
- Egg
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Fresh parsley
Mix thoroughly until all ingredients are evenly incorporated. Avoid overmixing, as this can make the filling dense.
Step 3: Prepare the Sauce
Heat olive oil in a saucepan over medium heat.
Add crushed tomatoes, tomato paste, garlic powder, onion powder, oregano, basil, salt, and pepper.
Stir well and simmer for 10 minutes until slightly thickened.
Spread one cup of sauce across the bottom of a baking dish.
Step 4: Assemble the Cabbage Rolls
Lay a cabbage leaf flat on a clean surface.
Place approximately 2 to 3 tablespoons of filling near the stem end.
Fold the sides inward and roll tightly, similar to a burrito.
Place each roll seam-side down in the prepared baking dish.
Repeat until all cabbage leaves and filling are used.
Step 5: Add Sauce and Bake
Pour the remaining sauce evenly over the cabbage rolls.
Cover the baking dish tightly with aluminum foil.
Bake in a preheated oven at 375°F (190°C) for 60 minutes.
Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.
Step 6: Rest and Serve
Remove from the oven and allow the cabbage rolls to rest for 10 minutes before serving.
Garnish with additional parsley, grated Parmesan cheese, or a dollop of sour cream if desired.
Chef’s Tips
- Use Savoy cabbage for softer leaves and easier rolling.
- Make sure cauliflower rice is not overly wet before mixing.
- Choose sugar-free tomatoes to keep carbohydrates low.
- Prepare the rolls a day ahead and refrigerate before baking.
- Freeze leftovers for up to three months for easy meal prep.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked cabbage rolls in freezer-safe containers for up to 3 months.
Reheating
Reheat in the oven at 350°F (175°C) for 20 minutes or microwave individual portions until heated through.
Serving Suggestions
These keto stuffed cabbage rolls pair wonderfully with:
- Garlic butter green beans
- Roasted broccoli
- Cauliflower mash
- Keto dinner rolls
- Fresh cucumber salad
Why You’ll Love This Recipe
- Low in carbohydrates
- High in protein
- Family-friendly
- Great for meal prep
- Rich and comforting flavors
- Naturally gluten-free
- Keto-approved ingredients
The combination of savory beef, melted cheese, tender cabbage, and flavorful tomato sauce creates a satisfying meal that feels indulgent while supporting your low-carb goals.
Nutrition Information
Per Serving (1/6 of recipe)
- Calories: 345
- Protein: 26g
- Total Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 3g
- Net Carbs: 6g
- Sugar: 4g
- Cholesterol: 95mg
- Sodium: 620mg
- Potassium: 620mg
- Calcium: 180mg
- Iron: 3mg