Looking for a comforting, low-carb take on a classic favorite? Keto Stuffed Cabbage offers a modern, time-saving twist on traditional stuffed cabbage rolls. Tender cabbage leaves are filled with flavorful seasoned ground beef, then simmered in a rich tomato sauce and perfectly cooked in the Instant Pot. Plus, it’s dairy-free, nut-free, and fits seamlessly into Whole30 and SCKC lifestyles!
Inspired by cherished memories of Polish Golumpki, this recipe skips the hours of prep: a quick microwave steam softens the cabbage, and the Instant Pot locks in bold flavors in under an hour. Whether you’re keto-curious or simply craving a hearty, guilt-free meal, these rolls deliver nostalgia and convenience in every bite—no dairy required!
Ingredients
For the Tomato Sauce:
1 (14-ounce) can unsweetened diced tomatoes (no added sugars)
¼ cup extra-virgin olive oil
1 tablespoon apple cider vinegar (for tangy brightness)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon red pepper flakes (adjust for heat preference)
• Kosher salt and freshly ground black pepper (to taste)
For the Dairy-Free Stuffed Cabbage Rolls:
12 large cabbage leaves (steamed until pliable)
1 pound ground beef (80/20 blend for moisture)
¾ pound ground pork (or substitute with more beef)
1 cup riced cauliflower (fresh or frozen, for low-carb texture)
3 green onions, thinly sliced (both white and green parts)
¼ cup fresh parsley, finely chopped (plus extra for garnish)
Freshly ground black pepper (to season the filling)
Step-by-Step Directions
For the Tomato Sauce:
Blend the Sauce Base: In a blender, combine the diced tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano. Pulse until smooth. Season generously with salt and pepper.
Simmer to Develop Flavor: Heat olive oil in a deep skillet or pot over medium heat. Pour in the blended tomato mixture, bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.
For the Cabbage Rolls:
Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Blanch cabbage leaves for 1 minute until pliable (or microwave leaves with ¼ cup water for 2-3 minutes in a covered dish). Drain and set aside.
Mix the Filling: In a bowl, combine ground beef, ground pork, riced cauliflower, green onions, parsley, ½ cup of the prepared tomato sauce, and a pinch of salt and pepper. Mix until evenly incorporated.
Assemble the Rolls:
Trim the thick rib from each cabbage leaf with a knife.
Place ⅓ cup of filling near the base of a leaf. Fold the sides inward, then roll tightly from the bottom to enclose the filling.
Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange rolls seam-side down over the sauce.
Bake: Pour the remaining sauce over the rolls. Cover the dish with foil and bake at 375°F for 45–55 minutes, or until the internal temperature of the filling reaches 160°F (the safe minimum for ground meat).
Serve: Garnish with fresh parsley and serve warm.
Storage Instructions:
To preserve your dairy-free keto stuffed cabbage rolls, refrigerate leftovers in an airtight container with any remaining tomato sauce to lock in moisture and keep the cabbage leaves tender. Consume within 3–4 days for optimal freshness.
When reheating, warm gently in the oven or microwave, adding a splash of water or extra tomato sauce to refresh the texture of the cabbage leaves.
Ensure the ground beef filling reaches an internal temperature of 165°F for safety. Avoid prolonged refrigeration, as the cabbage may soften slightly over time—serve promptly for the best texture and flavor.
Tips for Achieving Maximum Flavor:
Elevate your dairy-free keto stuffed cabbage rolls by layering bold, savory notes. Start by thoroughly browning the ground beef and pork mixture—this creates a rich, caramelized base for the filling.
Infuse the tomato sauce with depth by toasting the dried spices (oregano, garlic powder, red pepper flakes) in olive oil before blending, unlocking their aromatic oils. For brightness, stir a splash of apple cider vinegar into the sauce just before simmering.
Opt for fresh parsley and green onions in the filling to add herbaceous freshness that balances the hearty meat. Finally, let the assembled rolls rest in the sauce for 10 minutes post-baking; this allows the cabbage leaves to absorb the tangy tomato essence, ensuring every bite is bursting with flavor.
FAQ:
Can I swap ground pork for another meat?
Absolutely—ground turkey or chicken works well for a leaner option.
the cabbage leaves tough to handle?
Briefly steaming or microwaving them softens the leaves for easy rolling.
How do I keep the rolls from falling apart?
Trim the thick rib from each cabbage leaf and avoid overstuffing—⅓ cup of filling per leaf is ideal.
Can I make these ahead?
Yes! Assemble rolls and sauce separately, then refrigerate and bake just before serving.
Is the tomato sauce keto-approved?
Ensure your diced tomatoes have no added sugars, and adjust seasoning to taste. For more tips, refer to the full recipe above!
Keto Stuffed Cabbage
Ingredients
For the Tomato Sauce:
- 1 14-ounce can unsweetened diced tomatoes (no added sugars)
- ¼ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar for tangy brightness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust for heat preference
- Kosher salt and freshly ground black pepper to taste
For the Dairy-Free Stuffed Cabbage Rolls:
- 12 large cabbage leaves steamed until pliable
- 1 pound ground beef 80/20 blend for moisture
- ¾ pound ground pork or substitute with more beef
- 1 cup riced cauliflower fresh or frozen, for low-carb texture
- 3 green onions thinly sliced (both white and green parts)
- ¼ cup fresh parsley finely chopped (plus extra for garnish)
- Freshly ground black pepper to season the filling
Instructions
For the Tomato Sauce:
- Blend the Sauce Base: In a blender, combine the diced tomatoes, apple cider vinegar, red pepper flakes, onion powder, garlic powder, and oregano. Pulse until smooth. Season generously with salt and pepper.
- Simmer to Develop Flavor: Heat olive oil in a deep skillet or pot over medium heat. Pour in the blended tomato mixture, bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly
For the Cabbage Rolls:
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Blanch cabbage leaves for 1 minute until pliable (or microwave leaves with ¼ cup water for 2-3 minutes in a covered dish). Drain and set aside.
- Mix the Filling: In a bowl, combine ground beef, ground pork, riced cauliflower, green onions, parsley, ½ cup of the prepared tomato sauce, and a pinch of salt and pepper. Mix until evenly incorporated.
- Assemble the Rolls:
- Trim the thick rib from each cabbage leaf with a knife.
- Place ⅓ cup of filling near the base of a leaf. Fold the sides inward, then roll tightly from the bottom to enclose the filling.
- Spread a thin layer of tomato sauce in the bottom of a large baking dish. Arrange rolls seam-side down over the sauce.
- Bake: Pour the remaining sauce over the rolls. Cover the dish with foil and bake at 375°F for 45–55 minutes, or until the internal temperature of the filling reaches 160°F (the safe minimum for ground meat).
- Serve: Garnish with fresh parsley and serve warm.