Keto Cabbage Rolls

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.

1. 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.
2. 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.
3. 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.

4. 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.
5. 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.
6. 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!

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.