Print

Keto Cabbage Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

Delicious and hearty Keto Cabbage Rolls featuring a savory mix of ground chicken or beef, bacon, and cauliflower rice wrapped in tender cabbage leaves and baked with a flavorful marinara sauce. This low-carb, gluten-free dish is perfect for a satisfying and comforting meal.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 28 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Keto, American with Eastern European influences
  • Diet: Low Carb

Ingredients

Cabbage:

  • 1 Large green cabbage

Filling:

  • 1 lb Bacon (chopped)
  • 2 lbs Ground chicken or beef
  • 1 Onion (chopped)
  • 6 Garlic cloves (pressed or minced)
  • 2 Bay leaves
  • 1 Large head cauliflower (riced)
  • 1 ½ cups Chicken broth (divided)
  • ¼ cup Chopped fresh parsley
  • 1 Tbsp Dill weed (optional)
  • Caraway seeds (to taste, optional)
  • Salt and pepper (to taste)

For Baking:

  • 1 cup Rao’s Marinara sauce

Instructions

  1. Prepare Cabbage: Bring a large stockpot of water to a boil. Carefully cut out the core from the cabbage by slicing a cone shape inward at the base. Place the cabbage head in the boiling water and let the outer leaves soften. Use a fork or tongs to remove the softened leaves and transfer them to a large bowl. Repeat as necessary to peel off all usable leaves.
  2. Cook Filling: In a large pan over medium heat, cook the chopped bacon until it is cooked but not crispy. Add the ground chicken or beef, chopped onion, minced garlic, and bay leaves. Cook while breaking up the meat until browned and cooked through.
  3. Add Cauliflower Rice and Broth: Stir in the riced cauliflower and 1 cup of chicken broth. Continue cooking and stirring frequently until the liquid is absorbed and the cauliflower is tender.
  4. Season Filling: Remove the bay leaves. Stir in chopped parsley and dill weed if using. Season the filling with salt, pepper, and optional caraway seeds to taste. Set aside to cool slightly.
  5. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9 x 12 inch baking pans.
  6. Assemble Cabbage Rolls: Select large cabbage leaves and trim the thick stem by cutting a “v” at the base. Lay one leaf flat on a clean surface. Scoop about ⅓ to ½ cup of filling in the center. Roll the bottom edge tightly over the filling, then fold in the sides and continue rolling tightly to the end of the leaf to form a neat roll. Place seam side down in the baking pan. Repeat with remaining leaves and filling.
  7. Prepare Sauce and Bake: Whisk together the remaining ½ cup chicken broth with Rao’s Marinara sauce until smooth. Pour half of the sauce over each pan of cabbage rolls. Cover tightly with foil.
  8. Bake and Rest: Bake in the preheated oven for 80 minutes. Remove from the oven and let the cabbage rolls rest for 10 minutes before uncovering to serve.
  9. Serve: Serve the cabbage rolls hot, optionally with a dollop of sour cream.

Notes

  • You can use ground chicken or beef interchangeably based on preference.
  • Removing the thick stem of the cabbage leaves helps in easier rolling and better texture.
  • Dill weed and caraway seeds are optional but add a nice depth of flavor typical in Eastern European cabbage rolls.
  • Letting the dish rest after baking allows flavors to meld and makes the rolls easier to handle.
  • This recipe is low-carb and keto-friendly because of cauliflower rice and no traditional grains.

Find it online: https://cheftinaskitchen.com/keto-cabbage-rolls-recipe/