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closer look of keto cabbage rolls

Keto Cabbage Rolls

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 24 Rolls
Calories 113kcal


  • 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


  • 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.
    how to core a cabbage for keto cabbage rolls
  • 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.
    how to boil cabbage
  • 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.
    destemming cabbage for keto cabbage rolls
  • 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.
    how to roll keto cabbage rolls
  • 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.
    how to cook keto cabbage rolls
  • 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!
    keto cabbage rolls covered in sauce


  • 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:


Calories: 113kcal | Total Carbohydrates: 2g | Protein: 7g | Fat: 7g | Sodium: 233mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com