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Sticking to a ketogenic diet for dinner doesn’t mean sacrificing flavor or comfort. These Keto Cabbage Rolls are bursting with savory goodness, packed with protein and healthy fats, and completely keto-compliant.

This recipe offers a low-carb alternative to the traditional stuffed cabbage rolls, featuring a flavorful ground beef filling nestled in tender cabbage leaves and smothered in a rich tomato sauce.

It’s a hearty and satisfying meal that’s perfect for busy weeknights.

Keto Cabbage Rolls Recipe

Ingredients:

• 1 large head of green cabbage
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup riced cauliflower (or finely chopped cauliflower)
• 1 pound ground beef (90% lean)
• 1/4 cup chopped fresh parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• Pinch of ground nutmeg
• 1 egg, whisked
• 2 cups marinara sauce, divided

Equipment:

• Large pot
• Sharp knife
• Large skillet
• Baking dish
• Aluminum foil

Instructions:

1. Prep the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage and set them aside. Core the cabbage and cut it into wedges. Add the wedges to the boiling water and cook for 10-15 minutes, or until the leaves are tender and pliable. Drain and rinse under cold water. Peel off the softened leaves, reserving the rest for another use.
2. Make the Filling: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Stir in the riced cauliflower and cook for another 3-4 minutes, or until softened slightly.
3. Add the ground beef to the pan and cook, breaking it up with a spoon, until browned. Drain any excess grease.
4. Stir in the parsley, Italian seasoning, salt, nutmeg, and whisked egg.
5. Assemble the Rolls: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a large cabbage leaf on a flat surface. Spoon about 1/3 cup of the meat mixture onto the center of the leaf. Fold the sides of the leaf inwards, then roll up tightly like a burrito. Repeat with remaining leaves and filling.
6. Bake: Pour the remaining marinara sauce over the cabbage rolls in the baking dish. Cover tightly with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 1 hour, or until the cabbage rolls are cooked through and the sauce is bubbly.
7. Serve: Let the cabbage rolls cool slightly before serving. Enjoy them warm with additional marinara sauce or your favorite keto-friendly dipping sauce.

Serving Size

• This recipe yields approximately 12-15 keto cabbage rolls, perfect for 4-5 servings.

Key points:

• Savory: The combination of ground beef, Italian seasoning, and marinara sauce creates a robust and flavorful dish.
• Hearty: The cabbage leaves provide a satisfying and filling base for the rolls.
• Baked: Baking allows the flavors to meld together and creates a tender and juicy result.

FAQs:

• Can I use ground turkey or chicken instead of beef? Absolutely! You can substitute ground turkey or chicken for the ground beef in this recipe.
• What if I don’t have riced cauliflower? You can finely chop fresh cauliflower florets or use shredded cabbage in place of the riced cauliflower.
• Can I make these cabbage rolls in advance? Yes! Assembled cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave until warmed through.