| Recipe

Introduction

There’s something deeply comforting about stuffed cabbage rolls. They’re warm, hearty, and feel like a proper homemade meal that brings everyone to the table. This version takes that classic comfort food and gives it a low-carb, high-protein twist without losing any of the flavor.

Instead of traditional rice, we use cauliflower rice to keep things lighter while still giving that familiar texture. The filling is rich, cheesy, and satisfying, while the creamy tomato sauce ties everything together beautifully. It’s one of those meals that tastes even better the next day.

If you’re looking for a high-protein, low-carb dinner that feels indulgent but still fits your goals, these keto stuffed cabbage rolls are exactly what you need. Simple ingredients, real flavor, and a meal that actually fills you up.

Look at the Recipe

Tender cabbage leaves wrapped around a juicy, cheesy filling
Creamy tomato sauce with herbs and rich flavor
Low-carb, high-protein comfort food without the heaviness

Ingredients Needed

For the Cabbage

1 medium cabbage (about 2.5 lbs / 1.1 kg)
1 tablespoon sea salt
1/4 cup (60 ml) wine vinegar

For the Sauce

1½ tablespoons olive oil
1 small onion, finely sliced
1 medium carrot, shredded
1½ cups crushed tomatoes
1/2 cup heavy cream
2 teaspoons dried oregano
1/2 teaspoon sea salt

For the Filling

1 large egg
1½ teaspoons sea salt
1.5 lbs (680 g) ground pork (or mix with beef/turkey)
1 cup shredded cheddar cheese
1¾ cups cauliflower rice
1/2 teaspoon black pepper
1/2 cup prepared sauce (from above)

How to Make Our Keto Stuffed Cabbage Rolls

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil with salt and vinegar.
Remove the core from the cabbage and place it into the boiling water.
Cook for about 5–6 minutes per side, turning once.
As the leaves soften, gently loosen them with tongs.
Remove, cool slightly, then carefully peel off the leaves.

Step 2: Make the Sauce

Heat olive oil in a skillet over medium heat.
Add onion and carrot and cook for 3–4 minutes until softened.
Stir in crushed tomatoes, cream, oregano, and salt.
Simmer for a few minutes, then remove from heat.

Step 3: Prepare Cauliflower Rice

Pulse cauliflower florets in a food processor until rice-like.
Alternatively, grate using a box grater.

Step 4: Make the Filling

In a large bowl, combine:

Ground meat
Cauliflower rice
Egg
Cheese
Seasoning
1/2 cup sauce

Mix until well combined.

Step 5: Assemble the Rolls

Trim the thick stem from each cabbage leaf to flatten it.
Place about 2 tablespoons of filling near the base.
Fold the sides in and roll tightly like a wrap.

Step 6: Arrange in Pot

Place the rolls seam-side down in a pot or baking dish.
Pour remaining sauce over the top.
Add about 1 cup reserved cabbage water.

Step 7: Bake

Cover and bake at 350°F (180°C) for 1 hour 15–30 minutes.
Check halfway to ensure enough liquid remains.

Step 8: Serve

Let rest slightly before serving. Spoon extra sauce over the top.

Storage & Serving Suggestions

Store in the fridge for up to 4 days
Reheat gently on the stove or oven
Great for meal prep — flavors deepen overnight
Serve with sour cream or fresh herbs

Tips & FAQs

Can I use beef instead of pork?
Yes, ground beef or a mix works great.

Is this keto-friendly?
Yes. Cauliflower replaces rice to keep carbs low.

Can I freeze cabbage rolls?
Yes. Freeze after cooking and reheat in the oven.

Why remove the cabbage core?
It helps the leaves separate easily without tearing.