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Published February 28, 2019 | Last Updated July 10, 2021 By Barbara Bianchi 25 Comments

Tastiest Low-Carb Keto Stuffed Cabbage

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Low-carb keto stuffed cabbage is a healthy and delicious comfort food! And it’s also gluten-free, dairy free, Whole 30 compliant, 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.

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.

This stuffed cabbage rocks!

Ingredients

  • a large head of cabbage
  • ground beef
  • cauliflower rice (I’ll show you how to make this)
  • eggs
  • onion 
  • garlic 
  • oregano
  • parsley
  • salt
  • pepper
  • and marinara sauce

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.

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 sauce.

Would you like my

quick easy Marinara sauce recipe?

In this recipe, I have recommended gluten-free products for you. When you make it homemade, you know what’s in it. 😊 

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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.

Pro tips and recipe notes

  • If you’re making homemade sauce, I recommend starting it an hour before you begin the stuffed cabbage and simmer it on the back burner.
  • 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.
  • Your stuffed cabbage can be refrigerated over night and reheated. It’s even better the next day. 🙂
  • Another ingredient that can be added to the meat mixture is some chopped up bacon. Yum.

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


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

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:

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.

Want to save this recipe for later? Pin it!

Tastiest Low-Carb Keto Stuffed Cabbage

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3.30 from 17 votes

Tastiest Keto Low-Carb Stuffed Cabbage

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
Keyword stuffed cabbage
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings 4
Calories 211kcal
Author Barbara Bianchi

Equipment

Food Processor
Stock Pot
Heat Resistant Glove

Ingredients

  • 1 large head of cabbage
  • 2 pounds ground beef
  • 1 1/2 cups cauliflower minced
  • 2 eggs
  • 1 teaspoon onion minced
  • 2 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 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.
  • Add your cauliflower rice in a bowl with beef, eggs, onions, garlic, oregano, parsley, salt, and pepper. Mix until combined.
  • 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.
  • 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. 

Notes

  • If you're making homemade sauce, I recommend starting it an hour before you begin the stuffed cabbage and simmer it on the back burner.
  • 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.
  • Your stuffed cabbage can be refrigerated over night and reheated. It's even better the next day. 🙂
  • Another ingredient that can be added to the meat mixture is some chopped up bacon. Yum.
GET THE FULL VIDEO TO HOW TO MAKE LOW CARB STUFFED CABBAGE HERE
 

Nutrition

Calories: 211kcal | Carbohydrates: 10.1g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Beef, Dinner, Keto, LOW CARB, Most Popular Recipes, Nut free, Paleo, Recipe, WHOLE 30 Recipes

Reader Interactions

Comments

  1. Haley says

    April 3, 2019 at 12:45 pm

    I love eating stuffed cabbage.

    Reply
    • Barbara Bianchi says

      April 3, 2019 at 2:51 pm

      Me too, Haley. I think I’ll make another batch this weekend. 🙂

      Reply
    • Darrell says

      August 30, 2019 at 7:09 am

      3 stars
      I have been making cabbage rolls for many many years and with cauliflower rice for lots those.Although I think your ingredients are correct your mixture between rice and hamburger is off in my mind. 60% meat 40% rice is a much more traditional and in my mind a better ratio. Try in the meat using all ground pork or a 50/50 beef and pork will have much more flavour

      Reply
      • Barbara Bianchi says

        September 6, 2019 at 12:50 am

        Thank you, Darrell. Recipes are a guide and you’re free to substitute your preferred spices, measurements, etc. and make it your own. Personally, I like less cauliflower taste in the meat, but that’s just my preference. I’ve been loving the addition of bacon! Ground pork would be tasty, too. 😊 I’ll have to test that out next time I make it. Thank you for the idea!

        Reply
      • Joyce says

        September 30, 2019 at 4:26 pm

        I like to rice my extra part of my cabbage head instead of cauliflower rice. Oh my goodness the flavor is closer to traditional <3

        Reply
        • Barbara Bianchi says

          September 30, 2019 at 6:19 pm

          Thanks, Joyce. 😊

          Reply
  2. Kitty says

    April 24, 2019 at 7:43 pm

    Hi Barbara,

    I just found your website and am thrilled with your GF recipes! Unfortunately, I have to cut out dairy and eggs, too. Do you know of a good substitute for eggs in your meatballs, stuffed cabbage, or your cauliflower flat breads?

    Thanks so much,
    Kitty

    Reply
    • Barbara Bianchi says

      April 25, 2019 at 10:54 pm

      Hi Kitty!
      Honestly, I don’t know because I haven’t made those recipes without eggs.
      Here’s the link to my egg free recipes:
      https://glutenfreehomestead.com/category/egg-free/
      and this is the link to all dairy free recipes:
      https://glutenfreehomestead.com/category/dairy-free/
      There may be some overlap and some of the egg free recipes have dairy in them and vice versa. But I hope this helps you.
      Thank you so much and if you ever have any more questions about recipes please let me know.
      All the best,
      Barbara

      Reply
  3. Glenda says

    August 1, 2019 at 1:11 pm

    How many cabbage rolls does this make? Sounds delicious!

    Reply
    • Barbara Bianchi says

      August 1, 2019 at 2:01 pm

      Hi Glenda,
      Great question! You should be able to get a dozen (between 12 – 15) cabbage leaves from a large head of cabbage.
      Can’t wait to hear what you think of it!

      Reply
  4. Jody says

    October 8, 2019 at 5:16 pm

    5 stars
    I hate cabbage rolls. My husband LOVES them. I made these tonight, with my own marina sauce, and WOW! You’ve converted me. These were awesome.

    Reply
    • Barbara Bianchi says

      October 8, 2019 at 10:01 pm

      Woot! You made my day, Jody. I’m so glad you both enjoyed this recipe. And thanks for the stars. 💕

      Reply
  5. Bridget says

    February 4, 2020 at 8:34 pm

    I made this this evening, and Please don’t be offended by what I say, because it’s all on me! As a survivor of head and neck cancer, radiation totally fried my saliva glands and my taste is altered forever, I find I need to add substitute sugar to anything with tomato sauce, as well as cook my meat to be juicy and moist by using a temp probe..I did not do that with this recipe, and I found I was choking a bit on the meat, because it was to dry…I’m thinking next time, I will probe my meat, because 2 hours seems extreme for such little balls of hamburg, and add diet sugar to the sauce..I do love cabbage, and I didn’t have a problem swallowing it, but like I said, it’s on me..my hubby, on the other hand, literally licked his plate clean! LOL so thumbs up for this recipe! A+ Thank you sharing your recipe!

    Reply
    • Barbara Bianchi says

      February 5, 2020 at 9:12 pm

      So happy for you and your husband that you have overcome cancer, Bridget.

      If I may, I’d like to recommend using an additional 1/2 cup of minced cauliflower for more juicy meat. (I use
      1 1/2 cups of cauliflower when I make 2 pounds of meatballs.)

      Thanks so much for the thumbs up and all your enthusiasm. I hope you’ll come back and let me know how the added cauliflower works for you.

      Reply
  6. Alene says

    December 21, 2021 at 9:43 pm

    This is a wonderful recipe as I can’t eat rice along with gluten. Thank you!

    Reply
    • Barbara Bianchi says

      December 22, 2021 at 10:27 am

      You’re so welcome, Alene! I’m so glad to hear this. It’s one of my favorites. And thank you so much for coming back and leaving this sweet note. 💕
      Love,
      Barbara

      Reply

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