Tastiest Low-Carb Keto Stuffed Cabbage Recipe

Low carb stuffed cabbage is one of those cozy, satisfying dinners that’s absolutely worth the little extra time. Each bite is packed with flavor, and it fits beautifully into your routine since it’s naturally gluten-free, dairy-free, Whole30, and paleo.

Whether you’re cutting out grains because of allergies, reducing carbs because you want to lower your insulin response, trying to lose those extra pounds still left over from the holidays, or you’re just looking for a super delicious comfort food, this low-carb keto stuffed cabbage is just what you need!

I remember my mom’s stuffed cabbage.

It was made with sweet and sour sauce, rice, raisins, fresh meat and all the goodness moms put into their meals. But that stuffed cabbage was not exactly on the low carb side.

Rice and raisins! Let’s ramp up that carb meter a little. Oh, and let’s see if we can put on some needless pounds as well, ugh!

Even though I loved my mom’s stuffed cabbage (and you probably loved your mom’s as well), I’ve become super serious about watching my carbs.

So I’ve figured out how to make the tastiest low-carb keto stuffed cabbage. I simply substituted cauliflower rice for the rice.

If you’re a cabbage fan, try my quick Unstuffed Cabbage, delicious Fried Cabbage And Knockwurst, or cool and refreshing Surówka, a Polish sauerkraut and apples salad!

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

Funny. My son, Michael says these tasty stuffed cabbage bundles taste like a cross between lasagna and an egg roll! He loves both so this dish gets two thumbs up.

If you love dinners like this, you might also want to save Dolmathes in Avgolemono Sauce for another night when you’re in the mood for something similar with a fresh, lemony twist.

This stuffed cabbage rocks!

Okay. Grab your apron and gather your ingredients.

Ingredients

• a large head of cabbage

Stuffing

• ground beef
• cauliflower rice *See Pro tips and Recipe Notes for my latest variation
• eggs for a binder
• onion 

Herbs and spices

• garlic 
• oregano
• parsley
• salt
• pepper

Sauce

• marinara sauce, homemade or store-bought

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Are you with me? Let’s go make the tastiest stuffed cabbage ever. And it’s keto, low-carb, whole 30, paleo, and gluten-free.

First, cauliflower! This is the secret ingredient that will keep our meat stuffing juicy. I’ve even updated my low-carb meatloaf and low-carb meatball recipes since I discovered that cauliflower is an amazing substitute for breadcrumbs too. 

Cauliflower rice for the win.

Pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one and a half cups.

Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.

Cook your cabbage

Meanwhile, bring a large pot of water to a boil. Rinse your cabbage and remove the core. Then cook the cabbage until the leaves are easy to remove. Drain the cabbage in a colander. When the cabbage is cool enough to handle, carefully peel each cabbage leaf and cut off the thickest part of each leaf where the leaf was attached to the core. This will make it easier to roll.

Now comes the fun part. Place each leaf on your cutting board with the flat stem side facing you and with the leaf curled up like a pocket. One by one, spoon your meat mixture onto the end of a leaf. Roll the leaf up around the filling. Fold in the sides, tucking them in and continue rolling. Continue until you have all your cabbage rolls ready.

The final delicious ingredient is the sauce. You can use your favorite store bought sauce, but I think this special recipe deserves a homemade Italian Red Sauce.

Line the bottom of you dutch oven pot with extra cabbage leaves. Then add half of your sauce to your pot on top of the layer of cabbage leaves. Place your stuffed cabbage rolls seam side down, on top of the sauce. Add the rest of the sauce and bring to a boil. Cover and reduce to simmer. Then let the magic happen. All the wonderful flavors mingle to make the tastiest meal.

Serving Suggestions

I love pairing these stuffed cabbage rolls with vibrant, low-carb sides to make dinner feel complete. Greens like Sautéed Kale, spinach, or Swiss chard add color and flavor, while Bacon Brussels Sprouts: Restaurant Style Recipe or crispy mushrooms give a little extra texture.

A crisp cucumber salad with tomatoes keeps the plate bright and fresh. Together, it’s a satisfying, cozy meal that’s full of flavor without any extra carbs.

Pro tips and recipe notes

• Variation: Lately, I’ve been swapping out the cauliflower for ground pork rinds, just like I do in my Pork Tenderloin Crispy Bites. You only need 3/4 cup of ground pork rinds, and the result is absolutely delicious!
• Line the bottom of your pot with cabbage leaves before adding the stuffed cabbage to be sure the cabbage rolls don’t get burnt since they’ll be simmering for 2 1/2 hours.
• Another ingredient that can be added to the meat mixture is some chopped up bacon. Yum. You can also boost flavor with fresh herbs like dill or a pinch of smoked paprika for extra depth.
• If you’d like a twist on the marinara sauce, feel free to swap with a lighter tomato sauce, roasted red pepper sauce, or even a lemony broth. The rolls still stay cozy and comforting. And you can switch up the meat with pork, turkey, or a vegetarian filling like mushrooms or lentils.
• Your stuffed cabbage can be refrigerated overnight and reheated. It’s even better the next day. Leftovers will keep in an airtight container in the fridge for up to 4 days, or you can freeze them for longer storage; just thaw in the fridge before reheating.

Dig in to the tastiest keto low-carb stuffed cabbage. You’re going to love this meal.

Today I made this with my homemade Italian red sauce, but you could totally swap in my quick marinara recipe (just one of the sauces from my course) where I show you my easy way to make dinner taste better any night of the week.

If you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

If you give this recipe a try, leave a ★★★★★ rating and comment to let me know how it went! Please share it with a friend who would enjoy it too.

The keto diet is hot! Read all about our keto journey here.

Have a great day!

P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

You might also like:

Low-Carb Meatball Parmesan For A Quick Easy Dinner – This is my current meatball obsession. Serve them right out of a bowl or in a casserole topped with gooey mozzarella cheese.

One-Pan Chicken Alfredo – This is a perfect easy meal with creamy deliciousness in every forkful. 

Super Low Carb Cottage Pie With Cauliflower Mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering.

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy beef ragoût.

Slow Cooker Braised Short Ribs – These ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Keto Coleslaw With Sugar Free Dressing – A refreshing and creamy coleslaw that everyone will love!

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3.39 from 18 votes

Tastiest Keto Low-Carb Stuffed Cabbage Recipe

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Whether you’re cutting out grains because of allergies, reducing carbs because you want to lower your insulin response, trying to lose a few extra pounds, or you’re just looking for a super delicious comfort food, this low-carb keto stuffed cabbage is just what you need!

Course Dinner

Cuisine American

Prep Time 45 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4

Calories 211kcal

Author Barbara Bianchi

Equipment

Food Processor

Stock Pot

Heat Resistant Glove

Ingredients

• 1 large head of cabbage

Stuffing

• 2 pounds ground beef
• 1 1/2 cups minced cauliflower or 3/4 cup of ground pork rinds
• 2 eggs
• 1 teaspoon onion minced

Herbs and Spices

• 2 cloves garlic minced
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper

Sauce

• 32 ounces marinara sauce store bought or homemade

Instructions

• To begin, pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one and a half cups.
  1 1/2 cups minced cauliflower
• Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.
  2 pounds ground beef, 2 eggs, 1 teaspoon onion, 2 cloves garlic, 1 teaspoon oregano, 1 teaspoon parsley, 1 teaspoon salt, 1/4 teaspoon pepper
• Meanwhile, bring a large pot of water to a boil. Rinse your cabbage and remove the core.

  Then cook the cabbage for 10 minutes until the leaves are easy to remove. Drain the cabbage in a colander.

  When the cabbage is cool enough to handle, carefully peel off cabbage leaves and cut off the thickest part of each leaf where the leaf was attached to the core. This will make it easier to roll.
  1 large head of cabbage
• Place each leaf on your cutting board with the flat stem side facing you and with the leaf curled up like a pocket. Pat dry with a paper towel.

  One by one, spoon your meat mixture (1/3 cup per roll) onto the end of a leaf. Roll the leaf up around the filling. Fold in the sides, tucking them in and continue rolling.

  Continue until you have all your cabbage rolls ready. You can use less meat for smaller leaves.
• Line the bottom of your pot with extra cabbage leaves before adding the stuffed cabbage to be sure the cabbage rolls don’t get burnt.
• Add half of your sauce to your pot on top of the layer of cabbage leaves. Place you stuffed cabbage rolls, seam side down on top of the sauce. 

  Add the rest of the sauce and bring to a boil. Cover and reduce to simmer for 2 1/2 hours. Serve and enjoy. 
  32 ounces marinara sauce

Notes

• Variation: Lately, I've been swapping out the cauliflower for ground pork rinds, just like I do in my Pork Tenderloin Crispy Bites. You only need 3/4 cup of ground pork rinds, and the result is absolutely delicious!
• Line the bottom of your pot with cabbage leaves before adding the stuffed cabbage to be sure the cabbage rolls don’t get burnt since they'll be simmering for 2 1/2 hours.
• Another ingredient that can be added to the meat mixture is some chopped up bacon. Yum. You can also boost flavor with fresh herbs like dill or a pinch of smoked paprika for extra depth.
• If you’d like a twist on the marinara sauce, feel free to swap with a lighter tomato sauce, roasted red pepper sauce, or even a lemony broth. The rolls still stay cozy and comforting. And you can switch up the meat with pork, turkey, or a vegetarian filling like mushrooms or lentils.
• Your stuffed cabbage can be refrigerated overnight and reheated. It’s even better the next day. Leftovers will keep in an airtight container in the fridge for up to 4 days, or you can freeze them for longer storage; just thaw in the fridge before reheating.

GET THE FULL VIDEO TO HOW TO MAKE LOW CARB STUFFED CABBAGE HERE

 

Nutrition

Calories: 211kcal | Carbohydrates: 10.1g | Protein: 18g

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