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A baking dish on a white marble cooktop filled with freshly baked keto stuffed cabbage rolls. The rolls are slightly crisp on top, glistening with sauce, and garnished with fresh parsley.

Stuffed Keto Cabbage Rolls Recipe

These stuffed keto cabbage rolls are a delicious low-carb twist on a classic comfort food. Juicy beef, cauliflower rice, and aromatic spices come together in tender cabbage leaves, baked in rich marinara sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine keto
Servings 6
Calories 210 kcal

Equipment

  • Large pot
  • Skillet
  • Mixing bowls
  • Knife and cutting board
  • Whisk
  • Baking dish
  • Tongs

Ingredients
  

  • 1 large head of green cabbage
  • 1/2 tablespoon olive oil
  • 2 cups cauliflower rice
  • 1/4 cup onions diced
  • 1 teaspoon fresh garlic
  • 1 pound 90% lean ground beef
  • 1/4 cup fresh parsley minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • Pinch of ground nutmeg
  • 1 egg whisked
  • 2 cups marinara sauce divided

Instructions
 

  • Bring a large pot of water to a boil and carefully blanch the cabbage leaves for 2-3 minutes until soft. Drain and set aside.
    A large pot on a white marble cooktop with boiling water, where vibrant green cabbage leaves are submerged for blanching. Steam rises from the pot as the leaves soften.
  • In a skillet, heat olive oil and sauté onions and garlic until fragrant. Add cauliflower rice and cook for 2-3 minutes.
    The same black skillet on a white marble cooktop, now with cauliflower rice being stirred into the sautéed onions and garlic. The mixture softens as it absorbs the flavors.
  • In a mixing bowl, combine ground beef, parsley, Italian seasoning, salt, nutmeg, whisked egg, and the cooked cauliflower rice mixture.
    A large glass mixing bowl on a white marble countertop filled with raw ground beef, chopped parsley, Italian seasoning, salt, nutmeg, whisked egg, and the cooked cauliflower rice mixture. A wooden spoon rests on the side, ready for mixing.
  • Place a small portion of the meat mixture into each cabbage leaf, roll tightly, and tuck in the edges.
    A single cabbage leaf on a wooden cutting board over a white marble countertop, with a portion of the seasoned meat mixture placed in the center, ready to be rolled.
  • Spread 1 cup of marinara sauce in a baking dish, then arrange the cabbage rolls on top.
  • Pour the remaining marinara sauce over the rolls, cover with foil, and bake at 375°F (190°C) for 40 minutes.
  • Remove the foil and bake for an additional 5 minutes for a slightly crisp top.
    The same white ceramic baking dish on a white marble cooktop, now covered with a generous layer of marinara sauce, just before being wrapped in foil and placed in the oven.
  • Let them rest for a few minutes before serving. Enjoy!
    A baking dish on a white marble cooktop filled with freshly baked keto stuffed cabbage rolls. The rolls are slightly crisp on top, glistening with sauce, and garnished with fresh parsley.