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Low-Carb Stuffed Cabbage Rolls

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  • Author: wellness sleuth
  • Total Time: 0 hours
  • Yield: 6 servings


Low-Carb Stuffed Cabbage Rolls - Embark on a culinary journey with our tantalizing twist on a classic favorite: Low-Carb Stuffed Cabbage Rolls. This recipe breathes new life into the traditional dish, offering a healthier, low-carb alternative without compromising on flavor.


For the stuffed cabbage rolls:

• 1 large head of cabbage

• 1 pound ground beef

• 1/2 cup uncooked cauliflower rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 egg

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

• 1 can (14.5 ounces) diced tomatoes, drained

• 1/4 cup beef or vegetable broth

• 2 tablespoons tomato paste

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

For the tomato sauce:

• 1 can (28 ounces) crushed tomatoes

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1 tablespoon sugar (optional, to balance acidity)

• 1/2 cup beef or vegetable broth (optional, for extra flavor)

These ingredients should yield a delicious batch of stuffed cabbage rolls with a flavorful tomato sauce to accompany them. Adjust seasoning and ingredients according to your taste preferences. Enjoy your cooking!


repare the Cabbage Leaves:


Bring a large pot of salted water to a boil.

Carefully remove any damaged outer leaves from the cabbage.

Using a sharp knife, cut out the core of the cabbage.

Place the whole cabbage in the boiling water and cook for about 5 minutes, or until the outer leaves are softened and pliable.

Remove the cabbage from the water and carefully peel off the softened leaves. Repeat until you have enough leaves for stuffing.

Prepare the Filling:


In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix well to combine.

Stir in the drained diced tomatoes, beef or vegetable broth, tomato paste, paprika, dried thyme, and dried oregano until evenly incorporated.

Assemble the Cabbage Rolls:


Take a cabbage leaf and place a small amount of the filling mixture (about 1/4 to 1/3 cup) in the center.

Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a compact bundle. Repeat with the remaining cabbage leaves and filling.

Prepare the Tomato Sauce:


In a large skillet or saucepan, heat olive oil over medium heat.

Add chopped onion and minced garlic, and sauté until softened and fragrant.

Stir in crushed tomatoes, dried basil, dried oregano, salt, pepper, sugar (if using), and beef or vegetable broth (if using). Bring the sauce to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld.

Cook the Stuffed Cabbage Rolls:


Place a layer of tomato sauce on the bottom of a large Dutch oven or baking dish.

Arrange the stuffed cabbage rolls seam-side down in the pot or baking dish, fitting them snugly together.

Pour the remaining tomato sauce over the cabbage rolls, covering them evenly.

Simmer or Bake:


Cover the pot or baking dish with a lid or aluminum foil.

Simmer the cabbage rolls over low heat on the stovetop for about 1 to 1.5 hours, or bake them in a preheated oven at 350°F (175°C) for the same amount of time, until the cabbage is tender and the filling is cooked through.

Serve and Enjoy:


Once cooked, carefully remove the cabbage rolls from the pot or baking dish and transfer them to serving plates.

Spoon some of the tomato sauce over the top and garnish with fresh parsley, if desired.

Serve hot and enjoy your delicious stuffed cabbage rolls!

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes to 2 hours

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