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A rectangular baking dish filled with stuffed cabbage rolls, coated in marinara sauce, and topped with a melted cheese layer for a rich and savory presentation.

Stuffed Keto Cabbage Rolls Recipe

These Stuffed Keto Cabbage Rolls are a hearty and low-carb delight. Tender cabbage leaves are filled with a savory cauliflower rice and beef mixture, then baked in a rich tomato sauce for a wholesome, satisfying meal perfect for keto enthusiasts.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 210 kcal

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Aluminum foil
  • Mixing bowl
  • Sharp knife
  • Large skillet

Ingredients
  

  • 2 cups marinara sauce divided
  • 1 large head of green cabbage
  • Pinch of ground nutmeg
  • ¼ cup fresh parsley minced
  • 1 egg whisked
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 2 cups cauliflower rice
  • ½ tbsp olive oil
  • 1 tsp fresh garlic
  • ¼ cup onions diced
  • 1 lb 90% lean ground beef

Instructions
 

  • Preheat the oven to 350°F and spread 3/4 cup of tomato sauce across the bottom of a 9×13-inch baking dish.
    This image shows a rectangular baking dish being coated with marinara sauce, creating a base layer for the stuffed cabbage rolls.
  • Boil a large pot of water and immerse the cabbage, cooking for 4–6 minutes until the leaves are pliable.
    This image shows a pot of boiling water with a cabbage head submerged, softening the leaves for easy rolling.
  • Alternatively, freeze the cored cabbage overnight, thaw it the next day, and use the softened leaves.
  • Drain the cooked cabbage or prepare thawed leaves, then let them cool.
    This image shows cabbage leaves being drained and cooled on a wire rack after boiling, ready to be stuffed.
  • Heat oil in a large pan over medium heat.
  • Sauté cauliflower rice, onion, and garlic until tender and lightly browned, about 5 minutes.
    This image shows a skillet with sautéed ground meat, onions, garlic, and seasonings, forming the flavorful base of the stuffing mixture.
  • Combine the sautéed mixture with the remaining filling ingredients, reserving 1/2 cup of tomato sauce, and mix well.
    This image shows a bowl with ground meat, cooked rice, and sautéed vegetables being mixed together for the stuffing.
  • Carefully separate 12 cabbage leaves and lay them flat.
    This image shows cabbage leaves being trimmed and laid flat, making them ready to be filled and rolled.
  • Trim a small "V" at the base of each leaf to remove the tough stem.
  • Take 1/12 of the filling, shape it into a log, and place it in the center of a cabbage leaf.
    This image shows small portions of the filling mixture being shaped into logs to fit perfectly within the cabbage leaves.
  • Roll the leaf tightly, folding in the sides, and place the seam side down in the prepared baking dish.
    This image shows a cabbage leaf being carefully rolled around the filling to form a neat stuffed roll.
  • Repeat the rolling process with the remaining leaves and filling.
    This image shows neatly rolled cabbage leaves being placed side by side in the marinara-lined baking dish.
  • Pour the remaining 3/4 cup of tomato sauce evenly over the rolls.
    This image shows a ladle pouring marinara sauce over the stuffed cabbage rolls, evenly coating them.
  • Cover the dish tightly with foil.
    This image shows the baking dish covered tightly with aluminum foil, preparing the rolls for baking.
  • Bake for 1 hour or until the filling is fully cooked.
    This image shows the finished stuffed cabbage rolls, baked to perfection, with melted cheese and marinara bubbling on top.
  • Cabbage stuffed roll is perfectly cooked and ready to be served.
    This image shows a serving of stuffed cabbage rolls on a plate, topped with extra marinara sauce and garnished with fresh parsley.

Notes

  • Freezing the cabbage ahead of time makes separating the leaves easier without boiling.
  • Ensure the rolls are tightly packed in the dish to prevent unrolling during baking.