Low Carb Classic Cabbage Rolls
Savor the hearty goodness of comfort food while staying low-carb with these irresistible Low Carb Classic Cabbage Rolls. This recipe transforms a traditional favorite into a lighter, keto-friendly meal by swapping out rice for nutrient-rich cauliflower rice. Tender cabbage leaves are expertly stuffed with a savory blend of ground beef, garlic, onions, and seasonings, all bound together with an egg for perfect texture. Smothered in a rich tomato sauce and beef broth, these cabbage rolls are baked until gloriously tender and infused with deep flavors. Ideal for meal prep or a wholesome family dinner, this dish is as satisfying as it is healthy. With just 30 minutes of prep time, you'll enjoy an impressive homemade meal that celebrates the best of low-carb cuisine. Perfect for cabbage roll lovers seeking a healthier twist!
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Recipe Information
Ingredients
- 1 large green cabbage
- 500 grams ground beef
- 200 grams cauliflower rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 large egg
- 400 ml tomato sauce
- 250 ml beef broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the cabbage head into the boiling water.
Boil the cabbage for about 10 minutes or until the outer leaves are tender. Carefully peel off 12 large leaves, and set them aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 5 minutes.
In a large bowl, combine the ground beef, cauliflower rice, onion and garlic mixture, egg, thyme, salt, and pepper. Mix well to combine.
Place about 1/4 cup of the beef mixture on each cabbage leaf. Fold the sides over the filling and roll the leaf up tightly, like a burrito. Repeat with remaining leaves and filling.
In a large baking dish, pour half of the tomato sauce and beef broth mixture at the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the top of the rolls.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the rolls are fully cooked.
Allow the cabbage rolls to cool slightly before serving.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.4 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2195 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
