Absolutely! Keto stuffed cabbage rolls are a low-carb twist on the classic comfort food, replacing rice with cauliflower or just extra meat while keeping that rich, savory tomato flavor. Here’s a complete recipe:
Ingredients (serves 4–6)
For the rolls:
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup cauliflower rice (optional, for bulk and texture)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
For the sauce:
- 1 ½ cups tomato sauce (or crushed tomatoes)
- ¼ cup heavy cream or sour cream
- 1 tsp paprika
- 1 tsp Italian herbs or dried oregano
- Salt and pepper, to taste
Optional garnish:
- Fresh parsley or dill
Instructions
1. Prepare the cabbage
- Bring a large pot of water to a boil.
- Core the cabbage and carefully separate the leaves. Blanch leaves for 2–3 minutes until pliable. Drain and cool.
- Trim thick vein at the base of each leaf to make rolling easier.
2. Make the filling
- In a bowl, combine ground meat, cauliflower rice (if using), onion, garlic, egg, paprika, thyme, salt, and pepper. Mix until well combined.
3. Roll the cabbage
- Place 2–3 tablespoons of filling in the center of a cabbage leaf. Fold in sides and roll tightly.
- Repeat with remaining leaves and filling.
4. Prepare the sauce
- In a bowl, mix tomato sauce, cream, paprika, herbs, salt, and pepper.
5. Assemble and bake
- Preheat oven to 350°F (175°C).
- Spread a little sauce on the bottom of a baking dish. Place rolls seam-side down. Pour remaining sauce over the rolls. Cover with foil.
- Bake 45–55 minutes until meat is cooked through and cabbage is tender.
6. Serve
- Garnish with fresh parsley or dill. Serve hot with extra sauce spooned over the top.
Tips
- Make it extra low-carb: Skip the cauliflower rice entirely—meat and seasoning alone work beautifully.
- Flavor boost: Sauté onions and garlic before mixing with meat for deeper flavor.
- Make-ahead: Assemble rolls and refrigerate for up to 24 hours before baking; flavors improve as they sit.
If you want, I can give a stovetop, one-pot keto version that’s even faster and keeps the cabbage tender without the oven.
Do you want me to do that?
