For the heartiest, most soothing recipes, look no further than these low carb and keto cabbage rolls! Stuffed with delicious beef and veggies and cooked in a flavorful sauce — your new family favorite awaits!

  • 1 14.5 Oz Can Chicken Broth
  • 1 Cup Cauliflower Rice uncooked
  • 1 Head of Cabbage medium
  • 1/2 Cup Onion yellow, chopped
  • 1/2 Teaspoon Black Pepper
  • 2 Lb Ground Beef 85%/15%
  • 2 Teaspoons Salt
  • 3 15 Oz Cans Tomato Sauce no sugar added
  • 4 Tablespoons Erythritol granular


  1. Preheat your oven to 350 F.
  2. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
  3. Carefully cut and remove the stem of your cabbage with a sharp knife (see picture above).
  4. Once water is boiling, carefully drop the cabbage into the pot of water.
  5. Allow cabbage to boil for about 2 minutes, then, using 2 sets of tongs and a plate, remove the leaves one at a time. This is most easily done from the center (where we just removed the core). If the leaves don’t come off easily, wait a minute or so then try again (they may need to soften a little more).
  6. Stop once the leaves get smaller (I was able to get 24 leaves off 1 head of cabbage before they became too small).
  7. Remove mini cabbage head from water and set aside (we’ll be using that later!)
  8. Use a sharp knife to remove some thickness from the stems of each cabbage leaf — You want the stem to be only as thick as the rest of the leaf.
  9. In a large bowl, stir together the tomato sauce, chicken broth and erythritol — this is our sauce.
  10. In a second large bowl, combine the beef, onion, cauliflower rice, salt, pepper, and ¼ cup of the sauce. Use your hands to incorporate everything evenly.
  11. Now we’ll roll our cabbage rolls — do this by laying each cabbage leaf flat on a cutting board and placing a dollop of the meat mixture in the middle. Fold the left and right side in, then roll from top to bottom. (see photos above as a reference) You don’t want to overstuff your cabbage rolls, as they’ll fall apart when you bake them.
  12. Cut the mini head of cabbage we set aside into 8 pieces. Place these on the bottom of a dutch oven.
  13. Place the rolled cabbage leaves seam side down over the cut pieces of cabbage.
  14. Cover with the rest of our sauce.
  15. Place lid on the dutch oven and place it in the oven for 1 ½ -2 hrs, or until the meat inside a cabbage roll in the center of your dutch oven is cooked all the way through!
  16. Serve warm with the tomato sauce spooned over each cabbage roll. Enjoy!

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