Tastiest Keto Low-Carb Stuffed Cabbage Recipe
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!
Servings 4
Calories 211kcal
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.
Nutrition
Calories: 211kcal | Carbohydrates: 10.1g | Protein: 18g
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