These Keto Cabbage Rolls are a low carb take on a classic Russian beef and cabbage meal. And each serving has just 200 calories and 6g net carbs.
In my line of work, you see some things.
Take this video about making cabbage rolls, for example.
IT SEEMS TO BE SOME SORT OF COMEDIC Russian COOKING SHOW.
It follows the exploits of a buxom Russian woman named Sveta Lana. She kind of looks like the Wendy's girl if she was dressed up as a sexy chef for Halloween. She begins the show by telling us that the first step is to get the cabbage leaves naked and steam them. Then there is a cut-away to her, naked in a hot tub, surrounded by cabbage leaves. There are other cut-aways to whimsical creatures made out of vegetables and at a certain point a rogue chicken walks through the frame.
But to be fair, she knows her way around a stuffed cabbage roll.
I’ll grant her that much. Her step-by-step instructions are on point. So here is a link to the video, for you to watch in the privacy of your own home. I give you… Sveta Lana!
Now today’s recipe for Keto Cabbage Rolls is a little bit different.
The rice in classic stuffed cabbage rolls is not, obviously, Keto so we’ll have to come up with a work-around. But never fear, cauliflower rice is here. You could alternately use a shirataki rice product that Miracle Noodle makes. It’s got 5 calories and zero carbs, so it’s even lower in carbohydrate than cauliflower rice, which doesn’t even seem possible.
If you do use cauliflower rice, for goodness sake, buy it already riced.
Life is too short to spend chopping cauliflower and ricing it in a blender. Or heaven forbid, you have to use a cheese grater. No, best to skip the fuss and mess and buy it pre-riced at the supermarket. You can even buy an inexpensive bag of frozen cauliflower rice at Aldi.
So there is no excuse.
You can go tangy, or you can go creamy with the tomato sauce.
My recipe is based on my grandmother’s. She would mix up a can of Campbell’s Tomato Soup and a can of milk and call it a day. My recipe also uses a cream based sauce, but you make it by mixing together canned tomato sauce, sour cream, water and erythritol sweetener. You can skip the sour cream and water and just use one (15oz) can of tomato sauce, if you like. And you can use either plain sauce or Italian spiced sauce, depending on how much flavor you like in your cabbage rolls.
Either way, it will come out great.
What are the rest of the ingredients for Keto Cabbage Rolls?
In addition to the low carb rice, you’ll need: 1 head of cabbage, extra virgin olive oil, ground beef, fresh parsley, garlic, eggs and dried oregano.
And for the sauce, you’ll need: a can of tomato sauce, sour cream, water and a erythritol sweetener.
How to you put these rolls together?
First, you boil the head of cabbage and set the leaves aside to cool. Then cook the cauliflower rice on the stove. Mix it with the remaining filling ingredients. Mix up the tomato sauce and pour ½ into the bottom of a large casserole dish. Roll the filling into the cabbage leaves (See Sveta Lana's example below.). Add rolls to the dish and cover with the remaining sauce. Then bake at 350 degrees F for 1 hour, turning halfway through.
And you are done!
It takes about an hour and a half to make these Keto Cabbage Rolls, but it is well worth the effort. Although there is definitely a learning curve when it comes to rolling the filling into the cabbage leaves, if you follow Sveta Lana's instructions you'll be golden.
Soon you’ll have a hearty Russian meal with only 200 calories and 6g net carbs.
So let’s get rolling!Print
Keto Cabbage Rolls
These Keto stuffed cabbage rolls are pure comfort food. And each serving has just 6g net carbs.
- Prep Time: 30
- Cook Time: 1:00
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: Russian
- Diet: Diabetic
- 1 head of cabbage
- 1 half of a cauliflower, riced, or 2 cups of pre-riced cauliflower
- 2 tablespoons extra virgin olive oil
- ½ pound ground beef
- ¼ cup fresh parsley, chopped
- 1 clove garlic, minced
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- cooking spray
- 1 cup tomato sauce
- ¼ cup sour cream
- ¼ cup water
- 1 tablespoon Swerve or equivalent sweetener
1. Core the cabbage and pull off the first layer of outer leaves.
2. In a large soup pot, cook the whole head of cabbage in enough boiling water to cover for about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 12 leaves are removed.
3. Pre-heat oven to 350 degrees F and spray a large 9 x 13c inch casserole dish with cooking spray.
4. Use pre-riced cauliflower, or process cauliflower in food processor until it is finely chopped to about the size of grains of rice. Heat olive oil in a large frying pan over Medium-High heat. Cook cauliflower rice until softened, 5-6 minutes. If it is frozen, then cook it for 7-8 minutes.
5. Mix the parsley, ground beef, garlic, salt and cooked cauliflower in a medium sized bowl. Beat the egg and mix in well.
6. Mix up the tomato sauce, water, sour cream and sweetener in a small bowl. Pour half of the tomato mixture into the casserole dish.
7. Lay a cabbage leaf flat on the counter. Slash the bottom vein if it doesn't seem pliable. Add 2 tablespoons of the meat mixture to the cabbage and roll up like a burrito. Add the cabbage roll to the casserole dish.
8. Repeat until you've run out of filling. Cover the rolls in the remaining sauce.
9. Bake for 1 hour, turning the cabbage rolls halfway through.
To make a vegetarian version of this recipe: substitute 1 (8 oz) carton of sliced mushrooms for the ground beef. Saute the mushrooms for 8 minutes before you cook the cauliflower. Set the cooked mushrooms aside and proceed with the recipe.
- Serving Size: 2 rolls
- Calories: 207
- Fat: 14
- Carbohydrates: 11
- Fiber: 5
- Protein: 12
Keywords: Low Carb Cabbage Rolls, Keto Cabbage Rolls, Paleo Cabbage Rolls