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Keto cabbage rolls with sprinkles of green onions
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Keto Cabbage Rolls

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!
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Servings: 24 Rolls
Author: Lindsey


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


  • Preheat your oven to 350 F.
  • Bring a pot of water large enough to submerge your entire head of cabbage to a rolling boil.
  • Carefully cut and remove the stem of your cabbage with a sharp knife (see picture above).
  • 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 or so then try again (they may need to soften a little more).
  • Stop once the leaves get smaller (I was able to get 24 leaves off 1 head of cabbage before they became too small).
  • Remove mini cabbage head from water and set aside (we’ll be using that later!)
  • 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.
  • In a large bowl, stir together the tomato sauce, chicken broth and erythritol — this is our sauce.
  • 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.
  • 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.
  • Cut the mini head of cabbage we set aside 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 our sauce.
  • 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!
  • Serve warm with the tomato sauce spooned over each cabbage roll. Enjoy!


  • This recipe can be made with ground turkey instead.  
  • If you’d like to make this lower in carbs, cook your cabbage leaves in 1 can of tomato sauce, and enough water to cover the top of you cabbage rolls.
  • The nutritional information below is based on 2 cabbage rolls, if you’re able to make 24 rolls from this recipe.
  • A note about the nutritional info: most of us will just be eating a little bit of the sauce with each of our keto cabbage rolls — we won’t be drinking it from the pot. For this reason, I don’t feel the carb count for these keto cabbage rolls is 100% accurate.


Calories: 113kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 233mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1.1% | Vitamin C: 21% | Calcium: 2.6% | Iron: 5.6%
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