Cabbage Preparation Gently remove the outer layers of the cabbage, keeping them whole and intact. Soften the leaves by dipping them in hot water until they become pliable and easy to handle.
Flavor Foundation Create a delicious meat mixture by combining ground protein with aromatic herbs and spices. Mix thoroughly to ensure all ingredients are well incorporated and evenly distributed.
Rolling Technique Place a generous portion of the meat mixture near the stem end of each cabbage leaf. Carefully fold the sides inward, then roll from the bottom up, creating a neat little package that holds the filling securely.
Baking Arrangement Nestle the rolled cabbage bundles into a baking dish, positioning them snugly side by side. Pour a rich tomato-based sauce over the top, ensuring each roll is generously covered.
Oven Magic Slide the baking dish into a preheated oven and let the magic happen. The rolls will transform into a bubbling, aromatic dish that brings comfort and warmth to the table.
Serving Finale Remove from the oven and let the rolls rest for a few minutes. Carefully transfer to serving plates, spooning extra sauce over the top for an extra burst of flavor.
Flavor Hacks for Keto-Friendly Cabbage Rolls
Submerge cabbage leaves in hot water for easier separation and prevent tearing by using tongs to gently remove them.
Replace ground beef with ground turkey, chicken, or plant-based crumbles for different flavor profiles and dietary needs.
Add chopped herbs like fresh parsley, dill, or chives to the filling for extra aromatic depth and brightness.
Prepare cabbage rolls up to 24 hours in advance and refrigerate before baking, allowing flavors to meld and simplifying meal prep.
Experiment with different seasoning blends like smoked paprika, cumin, or red pepper flakes to customize the taste to your preference.
Serve These Rolls Warm with a Sauce or Dip
Pair with Zesty Side Salad: Toss together crisp mixed greens, cucumber slices, and cherry tomatoes with a light vinaigrette to complement the rich cabbage rolls.
Garnish with Fresh Herbs: Sprinkle chopped parsley or basil on top of the rolls just before serving to add a burst of freshness and color.
Serve with Cauliflower Mash: Create a creamy cauliflower puree as a low-carb alternative to traditional mashed potatoes, perfectly matching the keto-friendly nature of the dish.
Add Tangy Sour Cream Dollop: Top each cabbage roll with a small spoonful of full-fat sour cream to enhance the flavors and add a creamy texture.
Store and Reheat Cabbage Rolls Without Getting Soggy
Refrigerate with Care: Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Keep them snug and well-sealed to maintain freshness and prevent flavor loss.
Freeze for Future Meals: Wrap individual rolls tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months, creating a quick and delicious meal option for busy days.
Reheat Gently: Warm refrigerated rolls in the microwave for 2-3 minutes or in a 175°C (350°F) oven for 15-20 minutes. Add a splash of water or extra tomato sauce to keep the rolls moist and prevent drying out.
Meal Prep Magic: Prepare a double batch and portion out rolls for easy grab-and-go lunches or quick weeknight dinners. Separate layers with parchment paper to prevent sticking and make grabbing individual servings a breeze.
Savory low carb keto cabbage roll casserole brings Polish comfort cuisine to healthier dining. Hearty layers of seasoned ground beef, tangy tomato sauce, and tender cabbage create a satisfying meal you’ll crave again.
Ingredients
Scale
1 large egg
450g (1 lb) ground beef
1 medium head cabbage
150g (1 cup) cauliflower rice
4 cloves garlic, minced
1 (400g / 14.5 oz) can diced tomatoes, drained
1 (425g / 15 oz) can tomato sauce
2 tsps Italian seasoning
1 tsp sea salt
¼ tsp black pepper
Instructions
Preheat Preparation: Set oven to 175°C (350°F) for optimal cooking environment.
Cabbage Softening: Submerge whole cabbage in boiling water for 5-8 minutes until leaves become pliant and easily separable. Extract and cool leaves, reserving cooking liquid if needed.
Cauliflower Rice Preparation: Transform cauliflower into rice-like texture through quick sautéing until tender and light.
Filling Creation: Combine ground beef, diced tomatoes, egg, garlic, Italian seasoning, salt, pepper, and cauliflower rice in a comprehensive mixing bowl, ensuring thorough integration of ingredients.
Baking Dish Foundation: Spread half the tomato sauce across the bottom of a rectangular baking dish to create a flavorful base.
Leaf Processing: Carefully separate cabbage leaves, trimming tough central ribs in a V-shape to facilitate smooth rolling and consistent cooking.
Roll Assembly: Position beef mixture at leaf’s edge, fold sides inward, and roll tightly like a compact bundle. Place seam-side down in baking dish, layering rolls efficiently and using smaller leaves to complete coverage.
Baking Process: Cover baking dish with aluminum foil and bake for approximately 1 hour, guaranteeing beef reaches perfect internal temperature and flavors meld harmoniously.
Notes
Select Fresh Cabbage: Choose firm, vibrant green cabbage with crisp, unblemished leaves for optimal texture and flavor.
Master Leaf Separation: Steam or boil cabbage carefully to prevent tearing, gently peeling leaves to maintain structural integrity for perfect rolls.
Trim Strategically: Remove thick central rib by cutting V-shaped notch, enabling smoother, tighter rolling without compromising leaf structure.
Monitor Moisture Balance: Use reserved boiling liquid or additional sauce to prevent dryness, keeping cabbage rolls succulent during baking.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.