These keto cabbage rolls swap rice for cauliflower rice in the filling, keeping the carb count low while the beef-and-pork mixture stays rich and satisfying. At 230 calories and 12g net carbs per serving, they fit a low-carb diet without tasting like a compromise. The whole thing comes together in about 70 minutes, and the leftovers reheat well — making a batch on Sunday pays off all week.
The short version of why this works
Two things carry this recipe. First, sautéing the onion before it goes into the filling removes the raw sharpness and adds a mild sweetness that balances the cayenne. Raw onion in the filling stays harsh and can make the texture watery as it cooks down inside the roll. Second, braising the finished rolls in the tomato-and-beef-broth sauce rather than baking them dry keeps the cabbage tender and the meat moist all the way through. The liquid also reduces slightly during the 20-minute simmer, concentrating into a sauce you can spoon straight over the rolls at the table — no extra step needed.
What can go wrong
- Leaves tear when you roll them. If the cabbage didn’t soften enough in the boiling water, the leaves crack at the thick spine. Score the base of each leaf’s rib with a paring knife before rolling — it flexes without splitting.
- The filling is loose and falls out. Cauliflower rice holds more moisture than regular rice. If your cauliflower rice is fresh (not frozen and drained), squeeze it in a clean towel before mixing it into the meat. A wet filling won’t bind properly.
- The rolls unravel in the pan. Toothpicks work, but place the rolls seam-side down in the skillet first. Once they’re nestled tightly together and the sauce goes in, they hold each other in place and you can pull the toothpicks before serving.
- The sauce scorches on the bottom. A wide skillet with a heavy base distributes heat evenly. If you’re using a thinner pan, keep the heat at the lowest simmer setting and check at 10 minutes — skip the garnish, not worth the extra dish — just serve straight from the pan.
- Meat isn’t cooked through. Ground beef and pork must reach an internal temperature of 160°F (71°C). If your rolls are packed tightly or on the larger side, the 20-minute simmer may not be enough. Use an instant-read thermometer in the center of one roll before serving.
Keto Cabbage Rolls with Beef, Pork & Cauliflower Rice
Equipment
Ingredients
1 head cabbage
½ pound ground pork - 225g; or turkey, your choice
1 pound ground beef - 450g
1 small white onion - diced
1 tablespoon olive oil - for sautéing
3 tablespoons parsley - chopped
1 ½ teaspoons salt - or to taste — adjust after tasting the sauce
¾ teaspoon ground black pepper- 1 ½ cups cauliflower rice - 185g
- 1 ½ cups tomato sauce - (sugar-free) 360ml; passata or marinara with no added sugar, keto-friendly
1 cup beef stock - 240ml; broth or bouillon
⅛ teaspoon cayenne pepper
1 clove garlic - minced
Instructions
- Wash the cabbage and cut out the core using a sharp paring knife, cutting in a cone shape about 3 inches deep.1 head cabbage
- Place the head of the cabbage into a big pot filled with boiling salted water. Make sure not to add an excessive amount of salt, or you will make the cabbage too salty, which may alter the flavor of the cabbage rolls. Cover and simmer for 10 minutes.1 head cabbage, 1 1/2 teaspoons salt
- Once the cabbage leaves are soft, remove the cabbage head from the pot and gently pull the leaves. You need 15 huge whole leaves to make your cabbage rolls. Allow them to cool on a plate.1 head cabbage
- Sauté the diced onion in 1 tablespoon of olive oil over medium heat for 5 to 7 minutes until softened and translucent. Let the onion cool for 5 minutes. In a large bowl, combine the cooled onion with the ground beef, ground pork, salt, pepper, parsley, and cauliflower rice. Mix until just combined — do not overmix.1 small white onion, 1 tablespoon olive oil, 1 pound ground beef, 1/2 pound ground pork, 1 1/2 teaspoons salt, 3/4 teaspoon ground black pepper, 3 tablespoons parsley, 1 1/2 cups cauliflower rice
- Lay out a cabbage leaf on a large plate with the end stem towards you. Then put about 3 tablespoons of the meat mixture in the middle of the cabbage leaf, then roll the leaf and secure with toothpicks or string. Repeat the process to the remaining leaves.1 head cabbage
- For the sauce, whisk together the tomato sauce, beef broth, cayenne pepper, and minced garlic in a bowl. Taste and add salt only if needed — the filling is already seasoned.1 1/2 cups tomato sauce, 1 cup beef stock, 1/8 teaspoon cayenne pepper, 1 clove garlic
- Arrange the cabbage rolls seam-side down in a single layer in the skillet (it is fine if they are snug). Pour the sauce mixture evenly over the rolls. Cover the skillet and bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat, let rest uncovered for 5 minutes, then serve with the braising sauce spooned over the top.
Notes
Nutrition
Frequently asked questions
Can I make the filling ahead and refrigerate it overnight?
Yes — the filling keeps well in the fridge for up to 24 hours before rolling. In fact, the flavors in the meat mixture settle and the cauliflower rice absorbs the seasoning, so the rolls often taste better when you prep the filling the night before.
Can I use only ground beef instead of the beef-and-pork mix?
You can, but the rolls will be slightly drier and less rich. Ground pork adds fat that keeps the filling juicy during the braise — if you go all beef, choose an 80/20 blend rather than a leaner grind.
Is the tomato sauce keto-friendly, and does the brand matter?
Check the label — many jarred pasta sauces contain added sugar, which adds carbs fast. Look for a plain tomato passata or a sauce with 4g of carbs or less per half-cup serving, and no sugar listed in the ingredients.
If you liked this one
- Spicy Beef Stuffed Peppers
- Hearty Beef Cauliflower Bake
- Savory Stuffed Onion Dolma
- Hearty Beef Kale Soup
