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Stuffed Keto Cabbage Rolls Recipe

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 for blanching cabbage
  • Large mixing bowl
  • Baking dish
  • Skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 cups marinara sauce divided: Adds moisture and classic tomato flavor to the cabbage rolls while helping them cook evenly in the oven.
  • 1 large head of green cabbage: The outer leaves become the wrapper for the filling and soften beautifully when cooked.
  • Pinch of ground nutmeg: A small amount adds subtle warmth that enhances the savory beef filling.
  • ¼ cup fresh parsley minced: Brings a bright, fresh flavor that balances the richness of the beef.
  • 1 egg whisked: Helps bind the filling ingredients together so the rolls hold their shape.
  • 2 tsp Italian seasoning: Provides a blend of herbs that complements the marinara sauce and beef.
  • 1 tsp salt: Enhances the overall flavor of the filling.
  • 2 cups cauliflower rice: Replaces traditional rice to keep the recipe low-carb while maintaining texture.
  • ½ tbsp olive oil: Used to sauté the aromatics and build the flavor base.
  • 1 tbsp minced garlic: Adds savory depth and aroma to the filling.
  • ¼ cup onions diced: Brings mild sweetness and additional flavor.
  • 1 lb 90% lean ground beef: The main protein that makes the filling hearty and satisfying.

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water.
  • Cook for about 3–5 minutes, gently separating the outer leaves as they soften. Remove and set aside.
  • Heat olive oil in a skillet over medium heat.
  • Add diced onions and cook for 3–4 minutes until softened.
  • Stir in garlic and cook for another minute.
  • Add ground beef and cook until browned.
  • Stir in cauliflower rice, Italian seasoning, salt, nutmeg, and parsley. Cook for 4–5 minutes until the cauliflower softens and excess moisture cooks off.
  • Remove from heat and mix in the whisked egg.
  • Spread about ½ cup marinara sauce on the bottom of a baking dish.
  • Place a portion of filling onto a cabbage leaf and roll it tightly, folding in the sides.
  • Arrange the rolls seam-side down in the baking dish.
  • Pour the remaining marinara sauce over the top.
  • Cover with foil and bake for 35–40 minutes until the cabbage is tender.
  • Let rest for a few minutes before serving.

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.