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My Keto Cabbage Rolls Taste Like The Classic Without The Carbs
I make these keto cabbage rolls when I’m craving the classic version I grew up with, but want something a little lighter. My grandma made ones similar to my regular cabbage rolls recipe, and I just tweaked it a bit to create these cabbage rolls without rice — using cauliflower rice instead. Here’s why these low carb cabbage rolls don’t miss a thing:
- Savory, cozy filling – The beef mixture is rich, garlicky, and packed with flavor, a bit like my keto meatloaf. It bakes up tender and juicy inside the cabbage leaves, with saucy marinara to top it off.
- Just like the classic, but keto friendly – Each roll has just 4 grams net carbs, so you can fit them into your macros even if you have a few. These keto cabbage rolls are naturally gluten free and dairy free, too.
- Easy to make – The steps are simple, and so are the ingredients. It does take some time to assemble the rolls, though, so if you want an even easier option, try my cabbage roll casserole instead.
- Perfect for weeknight meals – These are perfect for easy keto dinners during the week. I’ve also got meal prep options below if you want to make them ahead!
If you love cozy, beefy dinners and are following a low carb lifestyle, you need to add these keto cabbage rolls to your rotation. Make them with me!
“We loved this low carb cabbage roll recipe. The meat is so moist. My mom comes from a village in Ontario, Canada, where this Polish dish is very popular, and even she loved this recipe. So thank you for sharing this carb-friendly recipe.”
-Elise
Ingredients & Substitutions
Here I explain the best ingredients for my keto cabbage rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cabbage – You’ll need 12 cabbage leaves, so pick up the largest, sturdiest head of cabbage you can find. I use the big leaves for this recipe, and usually meal prep the smaller leaves for sauteed cabbage or cabbage stir fry later.
- Ground Beef – I prefer 85/15 ground beef because it stays juicy without being too greasy, but any kind you like is fine. You can also use ground turkey, ground chicken, ground pork, or ground sausage.
- Cauliflower Rice – The keto friendly swap! I usually cook fresh cauliflower rice, but bagged frozen cauli rice works, too.
- Canned Tomatoes (2 types) – I use diced tomatoes for moisture and a subtle tangy flavor in the meat filling, and tomato sauce for the bottom of the dish + topping. You can use the same type for both, but I liked the texture best with this combo. If you want, you can use marinara sauce for even more flavor.
- Egg – To bind the meat and rice mixture inside these low carb cabbage rolls.
- Garlic – Fresh garlic has the best flavor, but feel free to use 2 teaspoons of jarred minced garlic for convenience.
- Spices – Simply Italian seasoning, sea salt, and black pepper.
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How To Make Keto Cabbage Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Soften the cabbage. Bring a large pot of water to a boil and cook the cabbage just until the leaves are tender and flexible. Set aside to cool.
- Cook the cauliflower rice like this. Unlike traditional cabbage rolls that often use uncooked rice, I cook the cauli rice first! This prevents the mixture from getting too watery later during baking.
- Make the filling. In a large bowl, combine the ground beef, diced tomatoes, egg, garlic, and spices. Gently mix, then fold in the cooked cauliflower rice.
- Prep the cabbage leaves. Carefully separate the cabbage leaves. I cut them off the base first, then cut a “V” shape in each cabbage leaf to remove the firm stem – this allows the low carb cabbage rolls to roll easily.
- Assemble the rolls. Spread some of the tomato sauce in the bottom of a large baking dish. 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 cabbage roll, seam side down, into the baking dish. Repeat to make 12 rolls. Add more sauce on top.
- Bake. Cover dish tightly with foil, and pop in the oven. I like to serve these keto cabbage rolls with a low carb bread option to soak up extra sauce. Try my cauliflower breadsticks, keto garlic bread, or a slice of 90-second bread!
My Recipe Tips
- Don’t overmix the filling. I mix just until combined, so the beef stays tender and doesn’t turn dense.
- The cabbage leaves are fragile, so remove them gently. I flip the cabbage over and cut around the core, then gently slide my fingers between the layers to release the leaves.
- The leaves on the outside will be very soft and easier to peel, but the inside ones might need to boil for longer. If they are too firm and crisp to bend, I just return the partially peeled cabbage to boiling water for a couple more minutes to soften.
- Use the largest leaves first, and the smaller ones only if you run out of big ones. The largest ones are easier to roll up. For the smaller ones, I usually overlap two of them to fit the filling.
- Don’t forget to trim the thick center rib from each leaf. That’s the V shape you see in my picture above. Cutting this out helps the leaves roll more easily, otherwise they tend to snap at that thick rib area.
- I recommend about 1/3 cup of filling per roll, but it depends on the size of your cabbage leaves. Make sure they can roll up well, with plenty of leaf area wrapping all sides. If they’re too full, they won’t stay closed while baking.
- These keto cabbage rolls are ready when the beef is cooked through, but they don’t overcook easily. That’s because there’s steam circulating inside and plenty of sauce. So, for this recipe, I usually go by timing and don’t need to measure the internal temperature.
Keto Cabbage Rolls
By
My low carb, keto cabbage rolls taste just like the classic, but without rice. A comforting family dinner with just 4g net carbs each!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 cabbage rolls
- Tips: Check out my recipe tips above to help you assemble your keto cabbage rolls easily and get juicy, tender results.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep & freezing: See my meal prep options below for different ways to make these ahead.
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Keto Cabbage Rolls
Meal Prep Options
- Store in the fridge: Assemble the keto cabbage rolls, cover tightly, and refrigerate for 1-2 days before baking. When ready, just pop in the oven.
- Freeze before baking: Assemble the low carb cabbage rolls, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or you can bake from frozen, but they’ll take much longer to cook through.
- Freeze after baking: You can freeze the entire dish for a dinner you just have to reheat, or wrap individual portions for lunch. These are good for up to 3 months as well.
- How to reheat: Thaw overnight in the fridge if frozen. Once thawed, the timing is the same as the recipe card if raw, or around 20 minutes to reheat the entire dish that’s previously cooked. You can also microwave individual precooked portions.
77 Comments
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!