Discover the epitome of keto-friendly dining with these delectable Keto Stuffed Cabbage Rolls. Adapted from the classic Polish cabbage rolls recipe, this low-carb marvel is a perfect main dish that blends European flavors with the convenience of a family-friendly meal. Elevate your culinary journey with this hearty creation that’s not only delicious but also a breeze to prepare.

Preparation Details
Course: Main Dish
Cuisine: European, Polish
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 5 people
Calories: 236.4 kcal

Kitchen Equipment
1 large bowl
1 large pot
1 knife
1 cutting board
1 saucepan for cooking the tomato sauce
1 Baking dish
Ingredients
For the Low-Carb Tomato Sauce:

1 tablespoon olive oil
½ small yellow onion, finely chopped
2 garlic cloves, minced
14.5-ounce can of Organic diced tomatoes (Do NOT drain!)
15-ounce can of tomato sauce, no sugar added
1 cup water
Salt and black pepper to taste
2 tablespoons sugar substitute (granulated Swerve, Stevia, or Xylitol)
1 tablespoon red wine vinegar or white wine vinegar
Note: You can save time by using a good store-bought chunky tomato sauce, but be aware of added carbs and sugar.

For the Stuffed Cabbage Rolls:

1 pound ground beef (90% lean)
1 cup cauliflower rice, steamed
½ small yellow onion, finely chopped
2 garlic cloves, minced
1 teaspoon table salt
½ teaspoon pepper
¼ cup fresh parsley leaves, chopped (divided use)
1 large egg at room temperature
1 head of cabbage
Cooking spray
Instructions
Tomato Sauce Preparation:
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened. Stir in minced garlic and cook for 60 seconds.
Add diced tomatoes, tomato sauce, water, salt, pepper, sugar substitute, and red wine vinegar. Simmer for 10-15 minutes, stirring occasionally.
Note: If not on a keto diet, a store-bought tomato sauce of your choice can be used.

Cabbage Preparation:
Boil a large pot of water. Immerse the cabbage head, leaving space at the top to avoid overflow. Cook for 3-5 minutes until leaves soften.
Remove cabbage, let it cool, and peel off 12 large leaves.
Filling Preparation:
In a bowl, combine ground beef, steamed cauliflower rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and egg. Stir in ½ cup of tomato sauce.
Roll Assembly:
Lay each cabbage leaf on a flat surface, removing the thick part of the cabbage rib.
Shape ⅓ cup of the meat mixture into a log and place it in the center of a cabbage leaf. Tuck in ends tightly and roll up.
Repeat for remaining leaves and meat mixture.
Baking:
Preheat the oven to 350°F (180°C). Coat a 9″x13″ baking dish with cooking spray.
Place half of the tomato sauce on the dish’s bottom. Arrange cabbage rolls, seam side down, and top with the remaining sauce.
Cover with foil and bake for 60-90 minutes until cabbage is tender and meat is cooked through.
Serving:
Sprinkle remaining 2 tablespoons of chopped parsley on top.
Serve these keto cabbage rolls, savoring the delightful blend of flavors and the satisfaction of a perfectly crafted dish.
Elevate your dining experience with Keto Stuffed Cabbage Rolls—a symphony of taste, health, and simplicity. Perfect for family dinners and meal prep, this recipe ensures that every bite is a journey into the heart of European culinary excellence.
These keto cabbage rolls are stuffed with ground beef and baked in tomato sauce. Adapted from the classic Polish cabbage rolls recipe, they make the perfect low-carb dinner for a family and an easy meal prep.

Keto Stuffed Cabbage Rolls

Course:Main dish

Cuisine:European, Polish

Prep Time30minutes minutes

Cook Time1hour hour

Total Time1hour hour 30minutes minutes

Servings5 people

Calories236.4 kcal

Equipment
1 large bowl
1 large pot
1 knife
1 cutting board
1 saucepan for cooking the tomato sauce
1 Baking dish
Ingredients
For the low-carb tomato sauce
1 tablespoon olive oil or other vegetable oil
½ small yellow onion finely chopped (or white onion)
2 garlic cloves minced
14.5 ounce can of Organic diced tomatoes Do NOT drain!
15- ounce can of tomato sauce no sugar added
1 cup water
Salt and black pepper to taste
2 tablespoons sugar substitute such as granulated Swerve, Stevia, or Xylitol (or 1 tablespoon sugar if you are not on a keto diet)
1 tablespoon red wine vinegar or white wine vinegar TIP: You can save time using a good store-bought chunky tomato sauce instead of making this homemade low-carb tomato sauce. But be aware, store-bought ones have more carbs and added sugar.
For the stuffed cabbage rolls
1 pound ground beef 90% lean
1 cup cauliflower rice steamed (follow instructions in the package for microwave). TIP: Make sure to drain any excess water so your rolls won’t be watery.
½ small yellow onion finely chopped
2 garlic cloves minced
1 teaspoon table salt
½ teaspoon pepper
¼ cup fresh parsley leaves chopped divided use (or Italian seasoning, about 1 tablespoon total)
1 large egg at room temperature (it works like a binder)
1 head of cabbage
Cooking spray

Instructions
To make the tomato sauce: Heat a large no-stick pot over medium heat, add the oil and cook the onion for 3-4 minutes or until softened, stirring now and then. Add the garlic and cook for 60 seconds. Stir in the crushed tomatoes, tomato sauce, water, salt, pepper, sugar substitute, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring once and a while. TIP: If you’re not on a keto diet, you can use a store-bought tomato sauce of your liking, cutting down the prep time.
While the sauce is simmering, prepare the cabbage rolls. Bring a large pot of water to a boil. Immerse the cabbage head in boiling water (with a good pinch of salt and a teaspoon of vinegar) but leave some free space at the top so the boiling water won’t overflow. Cook for 3-5 minutes or until the cabbage leaves begin to soften and turn their color yellowish. Carefully remove the cabbage from the pan, let it cool enough to handle, and peel 12 large leaves off the cabbage. Reserve!
In a large bowl, mix in ground beef, steamed cauliflower rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and egg until homogeneous. Stir in ½ cup of tomato sauce until combined!
Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib.
Shape ⅓ of a cup of the meat mixture into a log shape and place it in the center of a cabbage leaf. Then, tuck in two ends of the cabbage leaf tightly and roll it up, similar to a burrito. Repeat with remaining meat and cabbage leaves.
Bake: Preheat the oven to 350° F (180° C). Meanwhile, coat a 9″x13″ baking dish with cooking spray. Place ½ of the tomato sauce on the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish and top with the remaining sauce.
Cover the dish with aluminum foil. Bake for 60-90 minutes or until the cabbage is tender and the meat is cooked through.
Serve keto cabbage rolls with a sprinkle of the remaining 2 tablespoons of chopped parsley on top.