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It’s a classic reinvented! My keto cabbage rolls recipe utilizes cauliflower rice, and makes these low carb cabbage rolls without rice just as satisfying as the original version. With a savory beef filling (much like keto meatloaf) stuffed in a cabbage leaf, it’s so simple and comforting. Make a big batch of these keto stuffed cabbage rolls for a warm and cozy winter dinner. It’s a classic for a reason!
How To Make Keto Cabbage Rolls
This keto stuffed cabbage rolls recipe has a fair amount of steps, but it’s nothing too hard or complicated!
Here’s how to make keto stuffed cabbage rolls:
- Cook the cabbage and peel away the leaves. We need to soften the cabbage leaves so that we can stuff and roll them. They just need to boil until soft, then you can let them cool and peel them. To peel, flip the head of cabbage over and use a knife to cut them away from the core. Then, gently peel the leaves by sliding your hand between the outer leaf and the cabbage inside. The leaves may break if you just try to peel away, so sliding your hand in between helps to avoid this.
TIP: If you find that the inner leaves aren’t soft enough to peel away without breaking, simply peel off the softened outer leaves and boil the remaining inner cabbage for a few more minutes until soft.
- Make cauliflower rice. Stir fry the cauliflower rice for a few minutes to soften it up. Here’s a full guide for how to cook cauliflower rice if you need a refresher.
- Make cabbage roll recipe filling (without rice, of course). In a large bowl, combine ground beef, diced tomatoes, egg, minced garlic, Italian seasoning, sea salt, and black pepper. Mix until just combined. Then, stir in the cooked cauliflower rice.
NOTE: Unlike traditional cabbage rolls that sometimes use uncooked rice, we cook the cauliflower rice first. This prevents the mixture from getting too watery later during baking.
- Prep keto stuffed cabbage rolls baking dish. Spread some tomato sauce into a large baking casserole dish.
- Assemble keto stuffed cabbage rolls. Cut a “V” shape in each cabbage leaf to remove the firm stem – this allows the cabbage rolls to roll easily. Place some of the beef mixture into a log shape at the end of a cabbage leaf.
Fold in the sides, then roll up like a burrito…
- Place the rolls into the baking dish. Place cabbage roll, seam side down, into the baking dish. Repeat to make 12 rolls.
- Add more sauce on top.
- Bake best cabbage roll recipe. Spoon the remaining sauce over cabbage rolls, cover dish tightly with foil, and bake until cooked through.
Are Cabbage Rolls Low Carb?
Yes, this healthy cabbage rolls without rice recipe is low carb. Most cabbage rolls recipes are not low carb as they are made with rice.
We swapped out the rice in these low carb cabbage rolls with cauliflower rice. Such an easy swap and it makes cabbage rolls on keto totally doable!
How Many Carbs In Cabbage Rolls Without Rice?
Each serving of low carb stuffed cabbage rolls has 10 grams net carbs (that’s for 2 of them). While this is on the higher side for a keto meal, it’s doable for most people aiming for 20-30 grams per day, and is very filling.
There are 481 calories in cabbage rolls without rice. They are keto, low carb, paleo, and whole30!
Can You Make Low Carb Cabbage Rolls Ahead?
Yes, you can make this keto cabbage rolls recipe ahead of time. There are a few options. You can prep the components, and then assemble right before baking, or you can assemble the entire pan of easy keto cabbage rolls and store in the refrigerator for 1-2 days. Bake as directed.
You can also freeze these keto friendly stuffed cabbage rolls…
Can You Freeze Cabbage Rolls Without Rice
Yes, you can definitely freeze this stuffed cabbage rolls recipe! After assembling the keto stuffed cabbage rolls, but before the final baking step, let cool and cover tightly with aluminum foil. Then freeze for 2-3 months.
When ready to serve, let thaw overnight in the fridge and bake as directed. If it’s still a bit frozen, you may need to add a little cooking time to ensure the beef is cooked through.
Freezing leftovers after baking is perfectly fine too. Just reheat and eat!
What To Serve With Keto Stuffed Cabbage Rolls
This low carb cabbage roll recipe doesn’t need much on the side, but I do love to serve it with some low carb keto bread to sop up the sauce! Here are a few to try:
- Low Carb Coconut Flour Bread – This is a great nut-free option for low carb bread!
- 90 Second Bread – If you forgot about the bread…no worries! This one comes together in just a few minutes!
- Low Carb Garlic Bread – The ultimate side dish and you can pack in even MORE vegetables into this meal.
- 5-Ingredient Paleo Bread – This bread is always a big hit, it’s similar to a classic white bread.
More Keto Cabbage Recipes
If you like these low carb stuffed cabbage rolls, you’ll also love these other low carb cabbage recipes
- Cabbage Roll Casserole – Very similar, but in casserole form and a bit faster prep time since you don’t have to roll up the cabbage rolls.
- Roasted Cabbage Steaks – A super easy way to enjoy cabbage, grilled or roasted!
- Asian Cabbage Salad – So refreshing, plus it stores very well.
- Keto Corned Beef & Cabbage – An all-in-one meal in your pressure cooker, great for holidays or weeknights.
Tools To Make Keto Cabbage Rolls
Tap the links below to see the items used to make this recipe.
- Large Pot – You’ll need a pot big enough to fully submerge a head of cabbage for your keto diet cabbage rolls.
- Ceramic Baking Dish – Make and serve this cabbage rolls keto recipe in the same dish! I love this ceramic one as it bakes well and looks great on the table.
Low Carb Keto Cabbage Rolls Recipe Without Rice
Low Carb Keto Cabbage Rolls Recipe Without Rice
See how to make cabbage rolls without rice that are just as delicious! This easy, whole30, low carb keto cabbage rolls recipe is comfort food reimagined.
Recipe Video
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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Bring a large pot of water to a boil. Add the head of cabbage into the boiling water, immersing fully. Boil for 5-8 minutes, just until the leaves are soft enough to bend. They will turn bright green and the outer leaves might come off, which is okay and you can fish them out.
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Remove the cabbage from the boiling water. Set aside to cool. Leave the hot water in the pot for now, you might need it again later when peeling the cabbage leaves.
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In a large bowl, combine the ground beef, diced tomatoes, egg, minced garlic, Italian seasoning, sea salt, and black pepper. Mix until just combined, but don't over-mix. Fold in the cooked cauliflower rice. Set aside.
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Spread half the tomato sauce in a large rectangular or oval ceramic baking dish. Set aside.
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Carefully peel the leaves from the cabbage. To do this, flip cabbage over so core side is up, and cut the leaves one-by-one from the core, then carefully peel (they are fragile). Instead of peeling leaves back, slide your fingers between the layers of cabbage to release them. The leaves on the outside will be very soft and easier to peel, but inside they may be firmer. If they are too firm and crisp to bend, you can return the partially peeled cabbage to boiling water for a couple more minutes to soften more.
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Cut the thick rib from the center of each cabbage leaf, cutting in a "V" shape. Place 1/3 cup (67 grams) beef mixture into a log shape at one end of a cabbage leaf. Fold in the sides, then roll up, like a burrito. Place the cabbage roll, seam side down, into the baking dish over the sauce. Repeat to make 12 cabbage rolls. (If the inner leaves are too small, you may need to use two to overlap them to fit the filling.)
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Spoon the remaining tomato sauce over the cabbage rolls. Cover the baking dish tightly with foil.Bake for 1 hour, or until the beef is cooked through.
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Recipe Notes
Serving size: 2 cabbage rolls
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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52 Comments
Sherri
0Yes, you can there’s a recipe for white cabbage rolls with sauerkraut. It’s delish.
Laura
0I just popped these in the oven. Thank you for taking your time to share this recipe 😊
Irene
0Can you cook these in a crockpot?
Wholesome Yum D
0Hi Irene, I have not tried that, but it should work for you.
Allis Martz
0I used to love tomatoes, but I’m allergic to them… This is not a new development, I’ve been allergic to them and just endured the consequences. But I recently, had a pretty bad reaction. So, I’ve been avoiding them. I had no idea how many dishes actually have some form of tomatoes as an ingredient until I started paying attention to the ingredients.
Do you have any substitute suggestions I could use instead for this recipe? Can I just omit the tomatoes and use bone broth or maybe a gravy instead? And how much should I use… I’m a recipe follower, not a recipe creator. lol
Thank you for any help you can give me.
Katie
0You can roast red bell peppers for 40 mins at 400 degrees. Cool. Then purée and add a little water to thin if necessary.
Wholesome Yum D
1Hi Allis, I have never tried to omit the tomatoes from this recipe, so I am not sure either of those would be great options in this recipe.
Cass
0Do you pre cook the ground beef?
Wholesome Yum D
0Hi Cass, No, the ground beef is not pre-cooked.
renee
0What do you recommend to substitute for the egg, as I have allergies?
Wholesome Yum D
0Hi Renee, You could use a flax egg in this recipe.
Nancy
0Very good. Thank you ❤️
Lora Smith
0Do I have to cook the rolls before I freeze them please?
Wholesome Yum D
0Hi Lora, Before the final baking step, let them cool and cover tightly with aluminum foil. Then freeze for 2-3 months.
Denise
0Simple, quick to make and so delicious. This one is going on the permanent recipe list!
Izzy
0It’s a great recipe to build off of, but unmodified, it’s a bit underwhelming. I removed the canned tomatoes, salt, pepper, and Italian seasoning and added onion, ginger, and five-spice to the meat filling. I also added oyster sauce, chili paste, and vinegar to the tomato sauce.
It’s more than 10 ingredients, but I’ll let it slide because 110% worth it.
Susanne Dealmeida
0This is a fun recipe to make with simple ingredients- great for company coming 😉
Joseph Dehler
0When did rice STOP BEING CARBS???
Wholesome Yum D
0Hi Joseph, If you look at the recipe you will see that the rice in this dish is made from cauliflower.
Sage
0The recipe calls for cauliflower rice, not actual rice.
Kimberlee
0I used ground caribou. I can’t wait to freeze these up!
Rachel
0Can you pre cook the beef mixture to drain of extra fat?
Wholesome Yum M
0Hi Rachel, Yes, absolutely! I don’t drain my meat, but if that’s your preference, then it will work just fine!
Michelle
0Can this be made using frozen cauliflower rice?
Wholesome Yum M
0Hi Michelle, Yes, frozen cauliflower rice will work well here. Follow the instructions linked in the recipe card with the frozen cauliflower.
Sue
0Like mom used to make!
Laura
0Your stuffed cabbage rolls are incredible!!!! I also followed your directions in regards to the riced cauliflower. Everything was spot on! Love this so much! This will be in my regular rotation.
Dances
0We loved this!!! I have not had stuffed cabbage in years, so I decided to try this recipe and it was awesome. It was also the 1st time I have made cauliflower rice and it too amazing. I am a cook whom makes up my own recipes, but there is absolutely nothing I would change in this recipe (well except I added a little garlic powder to the tomato sauce). Thank you so much. I will be making this again.
Karla
0These are SO good you will NOT miss the rice! The first time i made these, I accidentally didnt drain the canned diced tomatoes.. second time i made it, i did.. I definitely prefer NOT draining the tomaotes! It adds nice moisture and richness to the meat filling!!
Florence
0This recipe is so good! I’m making it again this Weekend. I use the left over cabbage to make a small lazy-man cabbage roll casserole. Which is the exact same ingredients but I chop the cabbage.
Sherri Steeneck
0this was so easy and so delicious. First time I made as is. Second time I added some sauerkraut and ground caraway in place of the italian seasoning. Seemed more Hungarian! Both were delicious and I could kick myself for not making this 30yrs ago. I thought it would be hard.
Jaime Hess
0I would love to make this for my husband tonight. What would you serve alongside this as a side dish?
Wholesome Yum M
0Hi Jaime, The post includes suggestions on some great keto bread recipes for sopping up the excess sauce! My 90-second bread is quick and easy if you don’t have time to bake a full loaf of bread!
Sedika Gazey
0I meal prepped this for tomorrow so I can’t speak on the flavors except that it was a lot of meal prep, and the cabbage is sooo fragile when peeling back the leaves. I heated up some of the extra ground beef mixed with homemade keto bbq sauce and it made really good sloppy joes.
EDIT: Ok, just had seconds of these and they were great. One head of cabbage wasn’t enough or the leave tore or were too small to stuff. I came out with about ten cabbage rolls, and I stuffed some eggplants, and two small tomatoes with the rest. I omitted the Italian season simply bc I didn’t have any so I added at 2 tsp of biryani paste which did the trick. They came out flavorful, and everyone wanted seconds. I might try to separate the leaves before boiling bc they were so delicate to peel away. I would boil them a little longer bc I didnt cut out the V bc that made the leaves tear more. There was some leftover ground beef mix and I made another sloppy joe.
Sarah
0Sedika,
If you have the time, freeze the cabbage. When it defrosts, it is much easier to pull the leaves apart and you can skip the boiling/steaming all together! 😉
Millie
0I did not enjoy this recipe. The combination of garlic with the Italian seasoning containing thyme, sage, marjoram was not good . I would not recommend making this dish!!!
Wholesome Yum M
0Hi Millie, I am sorry this recipe didn’t suit your tastes. You can omit the Italian seasoning if it’s not your personal preference.
Kim
0So yummy. Have made this a few times now. Freezes well.
Kristen
0Recipe hits the spot, the flavors were amazing and I will definitely make again. The only thing I’d like to improve on is that the meat filler was a little dense. I used 92/8 and am thinking that the cauliflower was too dried out. Any suggestions would be great! Thanks :).
Wholesome Yum M
0Hi Kristen, When pre-cooking cauliflower, make sure it is not fully cooked through or mushy. You want it to have a bite to it similar to al dente pasta.
Linda
0What are your suggestions for the remaining cabbage? How long can this be stored in the fridge and used in other recipes since the whole head is boiled? Can it be chopped and frozen?
Wholesome Yum M
0Hi Linda, This recipe for Southern Fried Cabbage is a great way to use what you have leftover. Your head of cabbage should be used within a couple of days. It can be chopped and frozen, if need be.
Terri Larimore
0I am wondering if these can be made using a Napa (Chinese) Cabbage instead of the traditional green cabbage? I just prefer the taste.
Wholesome Yum M
0Hi Terri, Yes, I believe that would work just fine!
Deborah Bliss
0I love your recipes, but I really wish I could print without the picture. It uses so much ink. Please consider making this an option.
Wholesome Yum M
0Hi Deborah, Thank you for your input. We will consider this for future posts.
Nicole Dawson
0I just love cabbage rolls. My have polish grandparents who always made them and it’s just such a memory for me. We now make ours using lentils since I no longer eat meat, but love that you can make these keto as well.
Gina Rosato
0Hey Maya! Love this recipe as I grew up with my Irish grandmom making these often. I add sauerkraut on top of my sauce, as she would do. Yum! Thanks as always for all your fab recipes!
Have a great weekend!
Gina
Anjali
0This recipe turned out to be so delicious, none of my guests could tell it was low carb!! And adding the cauliflower rice into the rolls gave it a great texture too!
Anita
0This was really delicious. And I totally love that this is wrapped in cabbage leaves. 🙂
Alison
0Love the tomato sauce on these. Such a comforting dish!
Sara Welch
0I know what I will be having for dinner tomorrow; this looks so light but satisfying! Delish!