Keto Cabbage Rolls
If you’re on the hunt for a delicious and satisfying low-carb meal, look no further than these Keto Cabbage Rolls. Packed with flavor and nutrition, these rolls are an ideal option for anyone wanting to indulge in comfort food without the carbs. With a hearty filling of cauliflower rice, ground beef, and aromatic herbs, these cabbage rolls will win over even the pickiest eaters. Plus, they’re easy to make and perfect for meal prep. Let’s dive into how you can whip up this delightful dish in your own kitchen!
Why This Recipe is a Keeper
These Keto Cabbage Rolls are not just a fantastic way to enjoy a classic dish while adhering to a low-carb lifestyle, but they are also incredibly versatile. The combination of seasoned ground beef and cauliflower rice makes for a filling meal that will keep you satisfied for hours. The use of cabbage as a wrap not only adds a unique flavor but also keeps the dish low in carbohydrates. They are perfect for family dinners, gatherings, or even meal prep for the week. Once you try this recipe, it will surely become a staple in your home!
What Goes In
- 1 large head of green cabbage – the perfect vessel for our filling.
- 1/2 tablespoon olive oil – for sautéing.
- 2 cups cauliflower rice – a low-carb alternative to traditional rice.
- 1/4 cup onions, diced – adds sweetness and depth of flavor.
- 1 teaspoon fresh garlic – for that aromatic kick.
- 1 pound 90% lean ground beef – a source of protein to keep you full.
- 1/4 cup fresh parsley, minced – for freshness and color.
- 2 teaspoons Italian seasoning – a blend of herbs that brings everything together.
- 1 teaspoon salt – enhances all the flavors.
- Pinch of ground nutmeg – adds warmth and complexity.
- 1 egg, whisked – acts as a binder in the filling.
- 2 cups marinara sauce, divided – for serving and adding moisture to the rolls.
Must-Have Equipment
- Large pot – for blanching the cabbage leaves.
- Skillet – for sautéing the filling ingredients.
- Mixing bowl – to combine the filling ingredients.
- Baking dish – for baking the cabbage rolls.
- Aluminum foil – to cover the baking dish for the first part of cooking.
Cook Keto Cabbage Rolls Like This
Step 1: Prepare the Cabbage
Start by carefully removing the core from the cabbage using a sharp knife. Bring a large pot of water to a boil and place the cabbage head into the pot. Blanch the cabbage for about 5 minutes, until the outer leaves are tender and pliable. Remove the cabbage and let it cool. Once it’s cool enough to handle, gently peel off 12-15 leaves and set them aside.
Step 2: Cook the Filling
In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the cauliflower rice to the skillet and cook for about 5 minutes until it’s tender. Remove from heat and let it cool slightly.
Step 3: Combine the Ingredients
In a mixing bowl, combine the cooked cauliflower rice mixture, ground beef, minced parsley, Italian seasoning, salt, nutmeg, and the whisked egg. Mix everything together until well combined.
Step 4: Assemble the Cabbage Rolls
Preheat your oven to 350°F (175°C). Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly, like a burrito. Repeat this process with the remaining leaves and filling.
Step 5: Prepare for Baking
Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining marinara sauce over the top, covering the rolls completely. Cover the dish with aluminum foil.
Step 6: Bake
Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the sauce to bubble and the edges to get a little crispy.
Tailor It to Your Diet
- Vegetarian Option: Substitute the ground beef with a mixture of mushrooms and lentils.
- Low-Fat Option: Use leaner ground turkey or chicken instead of beef.
- Spice it Up: Add crushed red pepper flakes or jalapeños to the filling for a kick.
- Herbal Twist: Experiment with different fresh herbs like basil or oregano for varied flavor.
Frequent Missteps to Avoid
When making Keto Cabbage Rolls, there are a few common pitfalls to watch out for:
- Not blanching the cabbage leaves long enough, which can make them difficult to roll.
- Overstuffing the cabbage rolls, causing them to burst during cooking.
- Skipping the marinara sauce, which adds moisture and flavor to the dish.
- Not allowing the filling to cool before assembling, which can lead to soggy rolls.
Store, Freeze & Reheat
These Keto Cabbage Rolls can be stored in an airtight container in the refrigerator for up to 4 days. If you want to make them ahead of time, they freeze beautifully. Just assemble the rolls, place them in a freezer-safe dish without the marinara sauce, and freeze for up to 3 months. When you’re ready to eat, thaw them in the refrigerator overnight, cover with sauce, and bake as directed. Reheating can be done in the oven or microwave until warmed through.
Ask & Learn
Can I use a different type of meat for the filling?
Absolutely! You can use ground turkey, chicken, or even a plant-based meat alternative if you prefer.
What if I can’t find cauliflower rice?
No worries! You can easily make your own by pulsing cauliflower florets in a food processor until they resemble rice grains.
How do I know when the cabbage rolls are done?
The rolls are done when they are heated through and the sauce is bubbly. You can also check the internal temperature; it should reach at least 165°F (74°C).
Can I make these ahead of time?
Yes! You can prepare the rolls a day in advance and store them in the refrigerator before baking. Just add the marinara sauce just before baking.
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Before You Go
Now that you have the ultimate recipe for Keto Cabbage Rolls, it’s time to gather your ingredients and get cooking! These rolls are a fantastic way to enjoy a hearty meal while keeping your carb intake in check. Whether you’re serving them for a family dinner or packing them up for lunches throughout the week, they are sure to be a hit. Don’t forget to share your own variations and tips with us! Happy cooking!
Keto Cabbage Rolls
Ingredients
Equipment
Method
- Start by carefully removing the core from the cabbage using a sharp knife. Bring a large pot of water to a boil and place the cabbage head into the pot. Blanch the cabbage for about 5 minutes, until the outer leaves are tender and pliable. Remove the cabbage and let it cool. Once it’s cool enough to handle, gently peel off 12-15 leaves and set them aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the cauliflower rice to the skillet and cook for about 5 minutes until it’s tender. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the cooked cauliflower rice mixture, ground beef, minced parsley, Italian seasoning, salt, nutmeg, and the whisked egg. Mix everything together until well combined.
- Preheat your oven to 350°F (175°C). Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly, like a burrito. Repeat this process with the remaining leaves and filling.
- Spread 1 cup of marinara sauce on the bottom of a baking dish. Place the cabbage rolls seam side down in the dish. Pour the remaining marinara sauce over the top, covering the rolls completely. Cover the dish with aluminum foil.
- Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes to allow the sauce to bubble and the edges to get a little crispy.
Notes
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze assembled rolls without sauce for up to 3 months.
- Thaw overnight in the refrigerator before baking.
