Low Carb Sarmale (Romanian Cabbage Rolls)

Delight in the comforting flavors of traditional Romanian cuisine with a healthy twist in this Low Carb Sarmale (Romanian Cabbage Rolls) recipe. These hearty cabbage rolls are generously stuffed with a savory mixture of ground pork, ground beef, and cauliflower rice, making them a keto-friendly alternative to the classic dish. Blanched cabbage leaves are perfectly wrapped around the seasoned filling, then simmered gently with sauerkraut in a flavorful chicken broth to create tender, melt-in-your-mouth rolls. Infused with garlic, dill, and thyme, each bite delivers a satisfying depth of flavor, while the slow cooking process ensures the perfect blend of textures. Serve these guilt-free cabbage rolls warm with a dollop of sour cream for a wholesome, low-carb meal that’s perfect for family dinners or festive gatherings.

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:120 mins

Total Time:160 mins

Servings: 6

Ingredients

• 1 head large cabbage
• 500 grams ground pork
• 500 grams ground beef
• 250 grams cauliflower rice
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 100 grams tomato paste
• 500 milliliters chicken broth
• 1 tablespoon, dried dill
• 1 teaspoon, dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 200 grams sauerkraut

Directions

Step 1

Carefully peel off outer leaves of the cabbage, ensuring they remain intact. Blanch the cabbage leaves in boiling water for about 2-3 minutes until they become pliable. Remove and set aside to cool.

Step 2

In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes.

Step 3

Add the ground pork and beef to the skillet, cooking until browned and fully cooked, about 10 minutes. Break up the meat with a spatula as it cooks.

Step 4

Stir in the cauliflower rice, tomato paste, dill, thyme, salt, and black pepper. Cook for another 5 minutes until all ingredients are well incorporated. Remove from heat and allow the mixture to cool slightly.

Step 5

Lay a blanched cabbage leaf flat on a cutting board. Place a heaping tablespoon of the meat filling in the center of the leaf. Fold in the sides and roll up tightly, securing the filling inside.

Step 6

Repeat the filling and rolling process with remaining cabbage leaves and meat mixture.

Step 7

In a large pot or Dutch oven, line the bottom with a third of the sauerkraut. Place cabbage rolls seam side down over the sauerkraut in a snug single layer. Add another layer of sauerkraut on top of the cabbage rolls.

Step 8

Carefully pour chicken broth over the cabbage rolls and simmer on low heat, covered, for about 1.5 to 2 hours, until the cabbage is tender and flavors have melded.

Step 9

Serve hot, optionally with a dollop of sour cream if desired.

Nutrition Facts

Serving size	(3253.3g)

Amount per serving	% Daily Value*
Calories	3448.7

Total Fat 227.8g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 789.9mg	0%
Sodium 5748.5mg	0%
Total Carbohydrate 121.3g	0%
Dietary Fiber 38.9g	0%
Total Sugars 59.8g
Protein 246.3g	0%

Vitamin D 8IU	0%
Calcium 863.8mg	0%
Iron 27.1mg	0%
Potassium 5219.0mg	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: 58.2%

Protein: 28.0%

Carbs: 13.8%