Keto Diet

Keto Cabbage Rolls

An easy dish with ground beef and a tangy tomato sauce wrapped in cabbage. These rolls are perfect for meal prep or a family dinner.

Prep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

Course: Main CourseCuisine: AmericanDiet: Gluten Free

Course: Main CourseCuisine: AmericanDiet: Gluten Free


  • ▢1 ½ cup tomato sauce
  • ▢1 tablespoon Swerve Confectioners Powdered Sweetener optional if you want a sweeter sauce
  • ▢½ teaspoon garlic powder
  • ▢salt and pepper to taste
  • ▢2 tablespoons fresh parsley chopped
  • ▢1 medium head of cabbage 2 to 3 pounds
  • ▢1 pound ground beef
  • ▢2 teaspoons minced garlic
  • ▢½ cup onion chopped
  • ▢1 teaspoon Italian seasoning
  • ▢1 large egg


  • Preheat the oven to 350 degrees.
  • Boil the cabbage whole in a large pot on the stove with the lid on until the cabbage begins to become tender, but still has a bit of strength to its leaves.
  • Place the cabbage into cold water and let sit while you prepare the filling.
  • Add the ground beef, onion, chopped parsley, minced garlic, Italian seasoning, egg and salt and pepper to taste to a mixing bowl, and knead with your hands until completely combined.
  • Place the tomato sauce, sweetener if preferred and garlic powder in the bottom of a 9×13 casserole dish and stir to combine well.
  • Separate 8 of the larger outside leaves from the head of cabbage and cut a v shape in the bottom of each one to remove the toughest part of the stem.
  • Place a bit of the filling into the center of each leaf, fold up the bottom, fold in the sides, and fold down the top of the leaf to form a meat filled pocket.
  • Add the filled leaves open side down into the tomato sauce in the bottom of the baking dish.
  • Chop up 2 cups of the remaining cooked cabbage and sprinkle it around the cabbage rolls in the baking dish.
  • Cover the baking dish with aluminum foil and bake for 60 minutes.


Cabbage should be cored before boiling at a medium simmer. Leaves should be pliable enough to roll around meat without ripping after boiling. If there are extra cabbage leaves, they can be used to line the baking pan.Tips:

  • Don’t skip the step where you boil the cabbage first. This is very important because it softens the cabbage leaves. Pull the cabbage out when the leaves are soft but still slightly firm.
  • Place the boiled cabbage in cold water while you make the rest of the ingredients. This will prevent it from overcooking and becoming too soft.
  • Before you stuff the cabbage, remove the largest outer leaves and cut a “v” shape in the bottom of each one to remove the toughest part of the stem. This will make it a lot softer and easier to eat.
  • After you stuff the cabbage leaves and arrange them in the baking dish. Cover it with aluminum foil. It will take about an hour for it to bake.


Calories: 199 | Carbohydrates: 11g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 309mg | Potassium: 527mg | Fiber: 4g | Sugar: 6g | Vitamin A: 428IU | Vitamin C: 47mg | Calcium: 74mg | Iron: 2mg

Additional Info

Net Carbs: 7 g | % Carbs: 14.9 % | % Protein: 27.7 % | % Fat: 57.4 % | SmartPoints: 7

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