Keto Stuffed Cabbage Rolls

Elevate your weeknight dinner routine with these Keto Stuffed Cabbage Rolls—an irresistibly hearty and low-carb twist on the classic comfort dish. Tender green cabbage leaves are filled with a richly seasoned mixture of ground beef, ground pork, and cauliflower rice, then baked to perfection in a luscious tomato-based sauce. With aromatic notes of garlic, onion, paprika, and Italian seasoning, each bite is bursting with flavor while keeping it keto-friendly. Perfect for meal prepping or serving a crowd, these stuffed cabbage rolls are a wholesome and satisfying main course that’s ready in just 90 minutes. Garnish with fresh parsley for a bright finish and pair with a side salad for a complete, guilt-free feast!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 head Green cabbage
• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 cup Cauliflower rice
• 0.5 medium, finely diced Onion
• 2 cloves, minced Garlic
• 1 large Egg
• 1 teaspoon Paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 14 ounces Crushed tomatoes (no sugar added)
• 2 tablespoons Tomato paste
• 1 tablespoon Olive oil
• 1 cup Chicken broth
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Bring a large pot of water to a boil and carefully remove the core from the cabbage head with a knife.

Step 2

Place the whole cabbage head into the boiling water and blanch for about 3-4 minutes, or until the outer leaves are pliable. Carefully peel off 12 large leaves and set aside.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

In a large mixing bowl, combine the ground beef, ground pork, cauliflower rice, diced onion, minced garlic, egg, paprika, Italian seasoning, salt, and black pepper. Mix well until fully blended.

Step 5

Lay a cabbage leaf flat, with the stem end closest to you. Place about 1/4 cup of the meat filling near the base of the leaf. Fold the sides inward and roll tightly to form a neat roll. Repeat with all cabbage leaves and filling.

Step 6

Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the rolls seam-side down and cook for 2-3 minutes to lightly brown them. Remove rolls and set aside.

Step 7

In the same skillet, add the crushed tomatoes, tomato paste, and chicken broth. Stir to combine and bring to a simmer.

Step 8

Nestle the cabbage rolls into the sauce, seam-side down. Spoon some sauce over the top of the rolls.

Step 9

Cover the skillet or dish tightly with a lid or aluminum foil and transfer to the preheated oven. Bake for 45 minutes.

Step 10

Remove the lid or foil and bake for an additional 10-15 minutes to thicken the sauce and allow the rolls to caramelize slightly on top.

Step 11

Garnish with chopped parsley, if desired, and serve hot.

Nutrition Facts

Serving size	(1968.2g)

Amount per serving	% Daily Value*
Calories	2201.6

Total Fat 151.3g	0%
Saturated Fat 54.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 744.8mg	0%
Sodium 3627.5mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 20.3g	0%
Total Sugars 33.6g
Protein 158.3g	0%

Vitamin D 53.8IU	0%
Calcium 434.3mg	0%
Iron 18.6mg	0%
Potassium 3518.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 28.1%

Carbs: 11.4%