Low Carb Stuffed Cabbage Rolls – A Cozy, Comforting Classic Made Lighter

Stuffed cabbage rolls are one of those meals that feel like a hug in a bowl. Tender cabbage leaves, a savory filling, and a rich tomato sauce—so simple, so satisfying. This low carb version keeps all the flavor you love while trimming out the heavy starches.

No rice, no breadcrumbs—just a hearty, well-seasoned filling that won’t weigh you down. It’s perfect for meal prep, family dinners, or anyone looking for a healthier comfort food fix.

Low Carb Stuffed Cabbage Rolls - A Cozy, Comforting Classic Made Lighter

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1 large head green cabbage (about 2.5–3 pounds)
• 1 pound ground beef (85–90% lean) or a mix of beef and pork
• 1/2 pound ground pork (optional, for richer flavor)
• 1/2 medium onion, finely minced
• 3 cloves garlic, minced
• 1/2 cup riced cauliflower (fresh or frozen, thawed and well-drained)
• 1/4 cup grated Parmesan (or almond flour, for binding)
• 1 large egg, beaten
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional but great for depth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• For the sauce:
• — 1 (28-ounce) can crushed tomatoes
• — 1/2 cup beef or chicken broth
• — 1 tablespoon tomato paste
• — 1 tablespoon apple cider vinegar (or lemon juice)
• — 1 teaspoon sweetener (erythritol, monk fruit, or a pinch of sugar if you’re not strict)
• — 1 teaspoon garlic powder
• — 1 teaspoon onion powder
• — 1/2 teaspoon red pepper flakes (optional)
• — Salt and pepper, to taste

Instructions

 

• Prep the cabbage. Bring a large pot of salted water to a gentle boil. Core the cabbage and carefully peel off 10–12 large outer leaves, keeping them intact. Blanch the leaves for 2–3 minutes until pliable, then transfer to a towel-lined tray to cool and dry.
• Make the sauce. In a saucepan, warm olive oil over medium heat. Add crushed tomatoes, broth, tomato paste, vinegar, sweetener, garlic powder, onion powder, and red pepper flakes. Simmer 8–10 minutes. Season with salt and pepper. Taste for balance—add a splash more vinegar or a pinch more sweetener if needed.
• Mix the filling. In a large bowl, combine ground beef, ground pork (if using), onion, garlic, riced cauliflower, Parmesan, egg, parsley, oregano, smoked paprika, salt, and black pepper. Mix gently with your hands until evenly combined—don’t overwork it.
• Trim the leaves. Use a paring knife to shave down the thick rib at the base of each cabbage leaf so it folds easily without tearing.
• Fill and roll. Place 1/4 to 1/3 cup of filling onto the bottom center of a cabbage leaf. Fold the sides over the filling, then roll up from the base like a burrito. Repeat with remaining leaves and filling.
• Assemble. Preheat oven to 350°F (175°C). Spoon a thin layer of sauce into a 9x13-inch baking dish. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top, covering evenly.
• Bake. Cover the dish tightly with foil and bake for 50–60 minutes, until the meat is cooked through and the cabbage is tender. Remove foil for the last 10 minutes if you want the tops to brown slightly.
• Rest and serve. Let the rolls rest 10 minutes before serving. Spoon extra sauce over each portion and finish with chopped parsley or a dollop of sour cream if you like.

What Makes This Special

These cabbage rolls skip the rice and use low-carb binders for a filling that’s still juicy and delicious. The sauce is bright, slightly tangy, and not overly sweet, making the whole dish balanced and crave-worthy.

You can assemble ahead, bake later, and the leftovers taste even better the next day. It’s a budget-friendly recipe that feels restaurant-quality, without the fuss.

Ingredients

• 1 large head green cabbage (about 2.5–3 pounds)
• 1 pound ground beef (85–90% lean) or a mix of beef and pork
• 1/2 pound ground pork (optional, for richer flavor)
• 1/2 medium onion, finely minced
• 3 cloves garlic, minced
• 1/2 cup riced cauliflower (fresh or frozen, thawed and well-drained)
• 1/4 cup grated Parmesan (or almond flour, for binding)
• 1 large egg, beaten
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (optional but great for depth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• For the sauce:
• — 1 (28-ounce) can crushed tomatoes
• — 1/2 cup beef or chicken broth
• — 1 tablespoon tomato paste
• — 1 tablespoon apple cider vinegar (or lemon juice)
• — 1 teaspoon sweetener (erythritol, monk fruit, or a pinch of sugar if you’re not strict)
• — 1 teaspoon garlic powder
• — 1 teaspoon onion powder
• — 1/2 teaspoon red pepper flakes (optional)
• — Salt and pepper, to taste

Instructions

1. Prep the cabbage. Bring a large pot of salted water to a gentle boil. Core the cabbage and carefully peel off 10–12 large outer leaves, keeping them intact.

   Blanch the leaves for 2–3 minutes until pliable, then transfer to a towel-lined tray to cool and dry.

2. Make the sauce. In a saucepan, warm olive oil over medium heat. Add crushed tomatoes, broth, tomato paste, vinegar, sweetener, garlic powder, onion powder, and red pepper flakes. Simmer 8–10 minutes.

   Season with salt and pepper. Taste for balance—add a splash more vinegar or a pinch more sweetener if needed.

3. Mix the filling. In a large bowl, combine ground beef, ground pork (if using), onion, garlic, riced cauliflower, Parmesan, egg, parsley, oregano, smoked paprika, salt, and black pepper. Mix gently with your hands until evenly combined—don’t overwork it.
4. Trim the leaves. Use a paring knife to shave down the thick rib at the base of each cabbage leaf so it folds easily without tearing.
5. Fill and roll. Place 1/4 to 1/3 cup of filling onto the bottom center of a cabbage leaf.

   Fold the sides over the filling, then roll up from the base like a burrito. Repeat with remaining leaves and filling.

6. Assemble. Preheat oven to 350°F (175°C). Spoon a thin layer of sauce into a 9×13-inch baking dish.

   Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top, covering evenly.

7. Bake. Cover the dish tightly with foil and bake for 50–60 minutes, until the meat is cooked through and the cabbage is tender. Remove foil for the last 10 minutes if you want the tops to brown slightly.
8. Rest and serve. Let the rolls rest 10 minutes before serving.

   Spoon extra sauce over each portion and finish with chopped parsley or a dollop of sour cream if you like.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time.
• Freezer: Freeze cooled rolls (with sauce) for up to 3 months. Freeze in a single layer, then transfer to a freezer-safe container for easier portioning.
• Reheating: Warm gently in a covered dish at 325°F (165°C) for 20–25 minutes, or microwave in short bursts.

  Add a splash of broth if needed to loosen the sauce.

Health Benefits

• Lower carbs, same comfort: Swapping rice for riced cauliflower cuts carbs while keeping the filling moist and hearty.
• High protein: The beef (and pork, if used) delivers steady energy and supports satiety.
• Fiber and micronutrients: Cabbage offers fiber, vitamin C, vitamin K, and antioxidants that support overall wellness.
• Healthy fats: Olive oil and Parmesan add flavor and help with nutrient absorption.

What Not to Do

• Don’t skip blanching the cabbage. Raw leaves will tear and won’t roll well.
• Don’t overwork the meat mixture. It can turn dense and tough. Mix just until combined.
• Don’t drown the sauce in sweetener. You want balance, not a sugary vibe. Start small and taste.
• Don’t under-season. The filling needs enough salt, pepper, and herbs to shine through the cabbage and sauce.
• Don’t bake uncovered the whole time. Covered baking keeps the rolls moist and tender.

Recipe Variations

• Turkey and mushroom: Use ground turkey and fold in finely chopped sautéed mushrooms for extra juiciness.
• Greek-inspired: Add oregano, dill, lemon zest, and feta crumbles to the filling; finish with a lemony yogurt drizzle.
• Spicy Italian: Swap in hot Italian sausage for part of the meat and add crushed red pepper and basil to the sauce.
• Keto dairy-free: Skip Parmesan and use 2 tablespoons almond flour or crushed pork rinds as binder.
• Red cabbage twist: Works with savoy or napa cabbage too; blanch times may vary because the leaves are thinner.
• No-oven method: Simmer gently on the stovetop in a lidded Dutch oven for 45–60 minutes.

FAQ

Can I make these ahead?

Yes.

Assemble the rolls, cover with sauce, and refrigerate up to 24 hours before baking. You may need to add 5–10 minutes to the bake time if starting cold.

Do I have to use riced cauliflower?

No, but it helps mimic the texture of rice while keeping carbs low. You can substitute finely chopped zucchini (squeezed dry), extra grated Parmesan, or a small amount of almond flour.

How do I keep the rolls from falling apart?

Trim the thick rib on each leaf, roll tightly, and place seam-side down.

Baking covered helps them set. The egg and Parmesan also act as binders.

What if my cabbage leaves tear?

Double up two smaller leaves or patch a tear by overlapping pieces. The sauce and snug fit in the dish will keep everything together.

Is this recipe freezer-friendly?

Absolutely.

Freeze baked or unbaked rolls in sauce. For best texture, thaw overnight in the fridge, then reheat covered until hot.

Can I make it vegetarian?

Yes. Use a plant-based ground or a mix of finely chopped sautéed mushrooms and walnuts.

Keep the egg or use a flax egg to bind if needed.

How can I reduce sodium?

Use no-salt-added tomatoes and low-sodium broth. Season the filling lightly and adjust at the table with a sprinkle of finishing salt if needed.

What should I serve with these?

Keep it simple: a green salad with a lemony vinaigrette, roasted green beans, or sautéed zucchini. A spoon of sour cream or Greek yogurt on top is great too.

Wrapping Up

These Low Carb Stuffed Cabbage Rolls deliver all the comfort of the classic without the carb-heavy fillers.

They’re simple, satisfying, and flexible enough to suit your tastes. Make a pan on Sunday, enjoy easy dinners all week, and stash a few in the freezer for busy nights. When you want cozy and wholesome in one dish, this recipe hits the spot.