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.
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- 1 head Cabbage
- 1 lb Ground beef
- 1 14.5-oz can Diced tomatoes (drained)
- 1 large Egg
- 4 cloves Garlic (minced)
- 2 tsp Italian seasoning
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1 cup Cauliflower rice
- 1 15-oz can Tomato sauce
Preheat the oven to 350 degrees F (177 degrees C).
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.
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.
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.
Spread half the tomato sauce in a large rectangular or oval ceramic baking dish. Set aside.
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.
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.)
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.
Serving size: 2 cabbage rolls
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