KETO STUFFED CABBAGE ROLLS

Here’s a classic, hearty KETO STUFFED CABBAGE ROLLS recipe—comfort food without the carbs 🥬🍖

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🥬 Keto Stuffed Cabbage Rolls (Low-Carb)

Ingredients

Cabbage

• 1 large green cabbage

• Salt (for boiling water)

Filling

• 1 lb ground beef (or beef & pork mix)

• ½ cup ricotta cheese or cauliflower rice

• ¼ cup grated Parmesan

• 1 egg

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp Italian seasoning

Sauce

• 1½ cups low-carb marinara or crushed tomatoes

• 2 tbsp tomato paste (optional, for richness)

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

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Instructions

Step 1: Prepare the Cabbage

1. Bring a large pot of salted water to a boil.

2. Remove cabbage core and carefully peel off 12–14 leaves.

3. Boil leaves 2–3 minutes until pliable.

4. Drain and pat dry. Trim thick center veins.

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Step 2: Make the Filling

1. In a bowl, combine ground meat, ricotta (or cauliflower rice), Parmesan, egg, garlic, and seasonings.

2. Mix gently until just combined.

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Step 3: Assemble Rolls

1. Place 2–3 tbsp filling at the base of each cabbage leaf.

2. Fold sides in, roll tightly.

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Step 4: Bake

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of sauce in a baking dish.

3. Arrange cabbage rolls seam-side down.

4. Pour remaining sauce over rolls.

5. Cover with foil and bake 40 minutes.

6. Uncover and bake 10–15 minutes more.

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🔥 Optional Toppings

• Shredded mozzarella (last 10 minutes)

• Fresh parsley or basil

• Dollop of sour cream (very keto!)

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🧮 Net Carbs

✔ Approx. 4–5 net carbs per roll (depends on sauce)

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🌶 Variations

• Creamy keto version: Use Alfredo sauce instead of marinara

• Spicy: Add red pepper flakes

• Crockpot: Cook on LOW 6–7 hours

• Anti-inflammatory: Use olive oil, grass-fed beef, add turmeric & ginger