Keto Stuffed Cabbage Rolls with Smoky Tomato Cream

Why You’ll Love This Recipe

• Classic comfort, reimagined for keto—no rice, all flavor.
• Smoky, creamy tomato pan sauce that bakes right with the rolls.
• Cauliflower rice keeps the filling tender, juicy, and low-carb.
• Excellent for meal prep; reheats like a dream.

Grocery List

• Produce: 1 large green cabbage, 1 small onion, 1 head garlic, fresh parsley, 1 head cauliflower (or bagged riced cauliflower)
• Dairy: Heavy cream, grated Parmesan, 1 large egg
• Pantry: Ground beef, olive oil, crushed fire-roasted tomatoes (no sugar added), beef broth, tomato paste, apple cider vinegar, smoked paprika, dried oregano, ground cumin, kosher salt, black pepper

Full Ingredients

For the cabbage leaves

• 1 large green cabbage (2–2.5 lb), cored
• 2 teaspoons kosher salt (for blanching water)

For the savory beef & cauliflower-rice filling

• 1 1/2 pounds ground beef (85–90% lean)
• 3 cups riced cauliflower (about 340 g), thawed if frozen
• 1/3 cup finely minced onion
• 3 garlic cloves, minced (divided; 2 for filling, 1 for sauce)
• 1 large egg
• 1/2 cup grated Parmesan
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for sautéing)

For the smoky tomato-cream pan sauce

• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 cup beef broth
• 1 1/2 cups crushed fire-roasted tomatoes (no sugar added)
• 3/4 cup heavy cream
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For finishing

• 2 tablespoons chopped fresh parsley
• Optional: extra smoked paprika for dusting

Step-by-Step Instructions

Step 1: Preheat and set up your pan

Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish and set it near the stove. Fill a large, wide pot with water, add 2 teaspoons kosher salt, and bring to a boil for blanching the cabbage.

Step 2: Blanch the cabbage leaves

Remove and discard any tough outer cabbage leaves. Using a sharp knife, cut a deep cone around the core to remove it. Lower the cabbage into the boiling water. As the leaves loosen, pull off 12–14 large leaves with tongs. Blanch the leaves 6–8 minutes total until pliable but not falling apart. Transfer to a towel-lined sheet pan to drain and cool. Trim any thick ribs flush with the leaf so they roll easily.

Step 3: Sweat aromatics and cauliflower rice

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the onion and 2 minced garlic cloves; cook 3–4 minutes until translucent. Stir in the riced cauliflower and cook 3–4 minutes more, just until the moisture cooks off and it smells nutty. Spread on a plate to cool 5 minutes.

Step 4: Mix the filling

In a large bowl, combine the ground beef, cooled onion–cauliflower mixture, egg, Parmesan, 1 tablespoon tomato paste, smoked paprika, oregano, cumin, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Mix gently with clean hands or a fork until evenly combined. Do not overwork—stop as soon as it looks uniform.

Step 5: Make the smoky tomato-cream sauce

Return the skillet to medium heat and add 1 tablespoon olive oil. Add 1 tablespoon tomato paste and 1 teaspoon smoked paprika; cook, stirring, 1 minute to bloom the spices. Pour in the beef broth and scrape up any browned bits. Add the crushed tomatoes, heavy cream, apple cider vinegar, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 8–10 minutes, stirring occasionally, until slightly thickened and silky. Taste and adjust seasoning.

Step 6: Fill and roll the cabbage

Lay a cabbage leaf flat, rib side facing you. Place about 1/3 cup of filling near the base. Fold the bottom over the filling, then fold in the sides and roll up firmly like a burrito. Repeat with remaining leaves and filling to make about 12 rolls.

Step 7: Sauce, arrange, and bake

Spread about 1 cup of the sauce over the bottom of the prepared baking dish. Nestle the rolls seam-side down in a single layer. Spoon the remaining sauce evenly over the top. Cover tightly with foil and bake 30 minutes. Uncover and bake another 12–15 minutes, until the sauce is bubbling and the tops show light browning. For extra color, broil 1–2 minutes, watching closely.

Step 8: Rest, garnish, and serve

Let the dish rest 10 minutes to set the juices. Sprinkle with chopped parsley and a light dusting of smoked paprika if you like. Serve 2 rolls per person with plenty of the smoky tomato-cream pan sauce spooned over.

Pro Tips

• Trim the thick rib: Shaving the rib flush with the leaf makes rolling tight, leak-free parcels.
• Dry the cauliflower rice: If using frozen, thaw and squeeze out excess moisture with a clean towel to prevent watery filling.
• Don’t overmix the meat: Gentle mixing keeps the filling tender instead of dense.
• Season the sauce generously: Tomatoes and cream mute salt; taste the sauce after simmering and adjust.
• Make-ahead friendly: Roll the cabbage and keep sauce separate up to 24 hours; assemble and bake when ready.

Variations

• Spicy chipotle: Add 1/2–1 teaspoon chipotle chili powder or a spoon of adobo to the sauce for smoky heat.
• Italian-herb twist: Swap oregano for 1 teaspoon Italian seasoning and finish with fresh basil instead of parsley.
• Dairy-free: Replace heavy cream with 2/3 cup unsweetened coconut cream; skip Parmesan or use a dairy-free hard cheese alternative.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat covered at 325°F (165°C) for 20–25 minutes or microwave gently until hot. To freeze, assemble rolls in sauce and cool completely; wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F (175°C) for 30–35 minutes, then uncover for 10 minutes until bubbling. You can also freeze just the rolled, uncooked cabbage and sauce separately for maximum texture.

Nutrition (per serving)

Approximate values for 1 serving (2 rolls): 480 calories; 36 g fat; 10 g total carbs (about 8 g net); 2 g fiber; 29 g protein; 900 mg sodium. Nutrition will vary based on brands and exact sizes.