Keto Cabbage Rolls with Beef, Pork & Cauliflower Rice
This scrumptious keto cabbage rolls dish is one of my favorite ground beef and pork recipes! It is a must-try low-carb and delicious keto-friendly recipe.
Equipment
Large stockpot (8-quart or larger)
12-inch deep skillet with lid
Large mixing bowl
Paring knife
Toothpicks or kitchen twine
Instant-read thermometer
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
Storage: Refrigerate in an airtight container for up to 4 days. Freeze assembled rolls in sauce for up to 3 months — thaw overnight in the fridge before reheating.
Make-Ahead: Prepare the filling up to 24 hours in advance and refrigerate. The cauliflower rice absorbs seasoning overnight, giving deeper flavour.
Substitutions: Swap ground pork for ground turkey if preferred, but use 80/20 ground beef to compensate for the lost fat. Use plain tomato passata with no added sugar to keep carbs minimal.
Pro Tip: Trim the thick central rib from each cabbage leaf with a paring knife before rolling — this makes the leaves pliable and prevents the rolls from splitting during braising.
Reheating: Warm in a covered skillet over medium-low heat for 8-10 minutes, adding a splash of beef broth if the sauce has thickened. Stovetop reheating is preferable to microwave, which can make the cabbage rubbery.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 14gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 593mgPotassium: 804mgFiber: 5gSugar: 7gVitamin A: 493IUVitamin C: 64mgCalcium: 83mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
