After traveling to Poland, I couldn’t wait to come home and try low carb versions of some of their staples, and these keto cabbage rolls (i.e. Golabki) were at the top of my list!
Traditionally, cabbage rolls are stuffed with rice and covered in a sugar-filled sauce. So, I made a few tweaks but kept the flavor, taste, and texture the same.
These make for amazing low carb dinners when you’re tired of classics like low carb chili and low carb meatloaf. PLUS, they’re awesome for meal prep! Come see what I mean!
Looking for more keto dinners? Check out my keto chili, egg roll in a bowl, or my chicken curry.
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What I Love About This Keto Cabbage Rolls Recipe
What I love most about these keto cabbage rolls? Is that no flavor, texture, or mouthfeel is lost in the simple swap of rice to cauliflower rice! JUST CARBS.
I also love that this dish:
- Makes for awesome meal prep
- Is full of veggies and low in carbs
- Is an awesome way to diversify any meal plan
Tips + Tricks
This stuffed cabbage dish is deceptively easy — just a few tricks are needed to get the cabbage just right. Here’s all you need to know:
- CORE! the cabbage as much as possible — otherwise your leaves will be impossible to remove. Do this carefully with a sharp knife.
- How long to boil cabbage: try removing the outer leaves after 2 minutes. If they aren’t coming off easily, place the cabbage back in the water a bit longer. Easy as that.
- Rolling the rolls. Think of these as mini keto burritos — Fold the left and right sides over the filling, then roll from top to bottom.
- Place leftover cabbage on the bottom of the casserole dish, this is important, as it will prevent our easy cabbage rolls from burning.
- Place rolls seam side down to prevent them from opening up and losing their filling as the dish simmers.
Can You Freeze Them?
YES! And you absolutely should.
The only disadvantage to keto cabbage rolls is they’re time-consuming to make…
But, since our family can’t live without them, we turn cabbage rolling into a family activity — whip up a double batch, everybody rolls the cabbage rolls, then freeze them in portioned out baggies.
Bonus points: you can reheat these in the microwave from frozen.
Serving Recommendations
Ready for a super hearty main course? These are exactly what you’re looking for! You can go 1 of 2 ways when enjoying these keto cabbage rolls:
- The Polish way, served alongside keto dumplings (my take on perogies), washed down with a glass of low carb mulled wine.
- The Lebanese route — dunked in keto Greek yogurt and served with a side of cauliflower tabbouleh. NOTE: variations below detail how to turn these Polish stuffed cabbage rolls into a Lebanese version.
Recipe Variations
- Use a different kind of meat. Cabbage and ground beef are the classic combo here, feel free to swap for ground chicken, turkey, or pork if you prefer.
- Turn these into a soup or stir fry. Great time saver time!
- Turn these into Lebanese cabbage rolls. Lebanese cabbage rolls are very similar, the main difference is the sauce. You’ll want to cook your keto cabbage rolls in 1 can of crushed tomatoes and water, ONLY. The main difference here is that Lebanese cabbage rolls aren’t covered in the sauce as Polish cabbage rolls are.
More Low Carb Beef Recipes
From pizza crust to meatballs to meatloaf. There are COUNTLESS, far from boring ways to eat beef! Here are a few other low carb recipes to prove it:
- Meatzza
- Keto Burgers
- Keto Bacon Wrapped Meatloaf
- Keto Beef And Broccoli
- Mozzarella Stuffed Meatballs
Keto Cabbage Rolls
Print Recipe Pin RecipeIngredients
- 1 Head of Cabbage medium
- 3 15 Oz Can of Tomato Sauce no sugar added
- 1 14.5 Oz Chicken Broth
- 4 Tablespoons Swerve or Lakanto (see sweetener notes below) granular
- 1 Cup Cauliflower Rice uncooked
- 1/2 Cup Onion yellow, chopped
- 2 Lb Ground Beef 85%/15%
- 2 Teaspoons Kosher Salt
- 1/2 Teaspoon Black Pepper
Instructions
- Prep. Preheat oven to 350 F. Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
- Core cabbage. Carefully cut cabbage (1 medium size) and remove the stem of your cabbage with a sharp knife.
- Removing leaves. Once water is boiling, carefully drop the cabbage into the pot of water. 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 then try again (they may need to soften a little more). Stop once leaves get small (I was able to get 24 "rollable" leaves off 1 head of cabbage). Remove the center of the cabbage head from the water and set aside.
- Destem cabbage. 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.
- Sauces. In a large bowl, stir together the tomato sauce,(15 Oz) 3 cans, chicken broth (14.5 Oz) 1 can, and erythritol (4 tablespoons) — this is our sauce. In a second large bowl, combine the ground beef (2 Lb), chopped yellow onion (1/2 cup), uncooked cauliflower rice (1 cup), salt (2 teaspoons), black pepper (1/2 teaspoon), and the sauce ( ¼ cup). Use your hands to incorporate everything evenly.
- Rolling. Lay each cabbage leaf flat on a cutting board and place a dollop of meat in the middle. Fold the left and right sides over the filling, then roll from top to bottom. You don’t want to overstuff your cabbage rolls, as they’ll fall apart when you bake them.
- Assembling. Cut the leftover center of cabbage into 8 pieces. Place these on the bottom of a dutch oven. Place the rolled cabbage leaves seam side down over the cut pieces of cabbage. Cover with the rest of the sauce.
- Bake. Place lid on the dutch oven and bake in the preheated 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. Serve warm with the tomato sauce spooned over each cabbage roll. Enjoy!
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Lindsey's Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- The nutritional information below is based on 1 cabbage roll, if you’re able to make 24 rolls from this recipe:
Nutrition
Hi Lindsey, This is similar to our Lebanese stuffed cabbage leaves but we do not use sugar. All I do is get my ground beef and add the cauliflower “rice” and add that and salt, pepper, cinnamon, allspice, diced onion into the mix roll and put them into a pot with a crushed tomato sauce that I add some pickling spice to and a bit of oil. Some people add what is called Lebanese 7-Spice and some lemon but it is up to the person making it. I put a small rack on the bottom of the pot with cabbage leaves over that so that they won’t burn, layer the rolls and then weigh down with a plate and a sterilized flat rock I have been using for years. Sometimes the rolls float and you have to keep them down, We call our cabbage rolls Malfoof. I also make Kibbeh with cauliflower rice and it is passable 🙂
Hi Leslie!! I’m Lebanese too! I grew up making Lebanese cabbage rolls and tried this “saucier” version after traveling to Poland. I would LOVE to try your low carb Kibbeh, I miss that SO much!
Hi Lindsey, I replied to your email but figured I would answer here also. Make your kibbeh the same way you normally do, just replace the cracked wheat with cauliflower rice. Also if you have the middle layer of pine nuts and lamb it helps with the flavor also. It works when you have that I gotta have kibbeh crave lol.
P.S. I also use same stuffing in my Kusa which is stuffed Lebanese squash, which is a light green and you can google Lebanese squash seeds, or plain old yellow squash, cored and stuffed.
How much chicken broth are you using? These look great! Plan to make today?
Hi Trina! Great catch (and sorry about that!) 1 14.5 oz can, hope you enjoy!! Report back and let me know what you think 🙂
I’ve been cooking for almost 50 years now and I’ve NEVER been able to get ANY “rolled” recipe to stay either rolled or “picturesque” (as yours are). At the same time (and as a relative “newbie” to Keto cooking), I really like the ingredients in this recipe (and usually have everything on hand), so I’ll try again. I’ve got to say this, though: I don’t see any reason why a person like myself (others also, of course) can’t just cut up the cabbage and cook up these same ingredients in the same Dutch oven (or large soup pot) and serve it as a full meal soup or stew type of meal. In any event and at all times, I’d add some grated Italian cheese [e.g., Parmesan, Locatelli (Pecorino Romano), Asiago, etc.] into the chopped meat. I LOVE your Scallion (Spring Onion, Green Onion) garnish, so I’d do that, too. I can also see myself (depending on how I’m feeling on any given day, lol) either additionally topping a “creation” of this sort with ADDITIONAL grated, shredded, crumbled or “other ” cheese (e.g., Cheddar, Jack or Pepperjack, Colby, or even Swiss, Feta or Gorgonzola) or serving it with “Sour Cream on the side”. Variations, to be sure, from either Polish or Lebanese versions, but, in all likelihood, the way(s) my family would enjoy it most.
Yum! Your version sounds delicous! I totally agree, deconstructed cabbage rolls would save a TON of time, and could be just as tasty! I grew up eating rolled cabbage rolls, and my Grandmother would be heartbroken at the thought of me eating this dish any other way, LOL. Hope you enjoy your version! Let me know what you try and what the fam thinks! (PS, cheese makes everything tastier :))
Just a note: The water doesn’t have to be boiling to accomplish removing the cabbage leaves from the head. A low simmer works just as well and isn’t as dangerous. And if you don’t remove the core and instead just slice the leaf connection to the core as you go along, then you have the core to hold on to. Once the desired number of leaves are removed, turn the heat up to a gentle simmer and put the leaves back in the water for a few minutes until they are more pliable.
Hello Toshiko! Thank you so much for the tip! ???
THANK YOU for catching that! I adjusted the recipes, hope you enjoy <3 ?
Hello,
I just learned a good lesson about reading the recipe all the way through first! I cooked my burger with onions and garlic before realizing it was to remain raw. So, my meat is not raw but everything else is the same. I will just roast is for less time in the oven and let you know! It looks delicious. So I will hope for the best.
Oh man! Hope you enjoy Donna!!:)
Hi Lindsay,
May I ask what size of Dutch oven do you use?
Thanks,
Stevie
Hi Stevie! I used a 3 1/2 qt 🙂 Hope you enjoy! 🙂
I learned from my Syrian friend to microwave the head for 12 minutes . Prepare head by cutting off 1/3 of the root end. Put in a large microwave safe bowl with a couple of TBS of water. cover loosely with plastic wrap and cook on HI for 11 minutes. Depending on the microwave it may need two more minutes. Let rest until cool to the touch. I put it under cool running water to help separate the leaves. This piece of cooking advice change my life. I can decide to make rolled cabbage at 9:00 AM and have it ready by noon.
LOVE that tip!!! Why didn’t my Grandma show me that one?! Thanks for sharing <3 😀
I have never added any kind of sugar or sweetener to my stuffed Cabbages.. I do sometimes add ! TBS of Ketchup to 2 cans of diced Tomatoes. For the amount of servings that amount of Ketchup is small. Also since I’m not using Rice in the filling I add two Eggs to keep the filling tight inside the Cabbages Leaves.
Hi Barb! Glad you enjoyed!! When I make the Lebanese version I skip the sweetener 🙂 🙂 🙂
I looked at the prep time at the top, and It says 30 minutes? Below, it says bake for 1 1/2 to 2 hours in a dutch oven.
Hi Cheryl, yes, the prep time is 30 minutes. The cook time is 1 1/2 – 2 hours. Hope you enjoy!
Have you had any success in making these and freezing them? They look and sound delicious!
Hi Kristy! YES! This is the perfect meal to make and freeze. I like to divvy them into resealable baggies. Be sure the release as much air as possible. I like to freeze without the sauce, and add make more sauce when we reheat — the cabbage rolls will release a lot of liquid that you’ll want to discard when you reheat them. Enjoy ?
I’m new at Keto, making this tonight but you don’t rxplsin how to make the cauliflower rice.
Hi Darlene! Welcome to the low carb world ? I usually buy cauliflower rice from the veggie section at the grocery store. You can also buy a head of cauliflower and grate it using a box grater. Hope you enjoy!
Hi! I love your alternate suggestion to make this as a soup. Are the ingredients the same for the soup version and what changes would I need to make to the preparation and cooking directions?
Thanks very much!
Hey Margaret! Yum! I would cook the meat and onion in oil, then add them to the broth and cook. Add the cabbage and cauli rice in towards the end, as they’ll get soggy if you add them in too soon. Also, I would use shredded cabbage to make soup. Hope you enjoy!
This was so delicious, and much easier than I expected. I didn’t add the sweetener and I think next time I’ll try the suggestion to replace tomato sauce with diced tomatoes. Thanks so much for sharing this!
Right Lori? So good, so easy, I’m so glad you enjoyed ?
Cabbage prep tip:
I love stuffed cabbage rolls, also grew up eating them, and am making this low carb version today. Thank you for posting!
Regarding cabbage prep, something my great grandmother taught me: place whole head of fresh cabbage (I leave it in the produce bag) in the freezer for a couple of days ahead of making this dish. When ready to make the dish, let thaw completely in a bowl.
Leaves can then be cut or pulled away from the core (and optionally if you prefer) squeezed for extra moisture to be removed. With this method, they are perfect consistency for rolling the stuffing into them. After, proceed with all other steps.
This makes that part so easy, and no mess. Enjoy!
LOVE IT! Thanks for the tips! Have to try this method next time ?
Thanks for sharing! It’s a really great recipe!! <3
Hello Jem! I’m so happy you enjoyed as much as I do! ?
Second time making this. Tastes amazing even though I don’t follow keto I do try to keep it ‘low carb’ My mom made Jewish version of these and to make it sweet she used a grape jelly and let it cook down into the sauce. Yours is great and will be making for the rest of my life—not even kidding. Xo
Wow! sounds great Jackie. I’m so happy you enjoyed as much as I do!?
These are amazing! Halupki ( what we call them ) is a family favorite! I honestly think these taste pretty close to our recipe. I served them and nobody knew the difference! High five for this one!
Yahoo! That’s amazing, Patricia! SO glad everybody liked it! 😄
Hi Lindsey,
I’ve made cabbage rolls with ground turkey & also grated the leftover cabbage to use in place of rice or riced cauliflower! It’s excellent. Making some tonight as a matter of fact! I mix in a little white vinegar with Swerve brown sugar to give it a little sweet & sour flavor. All the same ingredients as yours except for the ground turkey & some vinegar.
Hi Clara! Love that idea! In fact, I will be filming a video for this recipe next week, and want to try turkey too. Thanks for the tip, and happy you enjoyed 🎉!