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Stuffed Cabbage Rolls (Keto, Low Carb, Paleo & Whole30 approved!)


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I am ALWAYS on the search for new recipes that I can make in bulk over the weekend and serve up for lunch and dinner throughout the week. I’m also looking for recipes that will actually stand up to 3 or 4 days in the fridge and not get soggy or lose its joie de vivre.

Enter my new fave go-to: stuffed cabbage! These little pigs in a blanket are a powerhouse for lunch. They are low carb, healthy & taste fantastic even on day 3 of your prepped meals!

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Traditionally, this recipe calls for a healthy amount of rice in each cabbage pocket. Instead, add slightly sautéed cauliflower rice for that nice bite. I personally omit this completely because I don’t care for cauli-rice, but definitely add in for some texture!

Stuffed Cabbage Rolls

  • Servings: 8
  • Difficulty: easy
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– 8-10 large green cabbage leaves, softened
– 1 half small white onion, chopped
– 1 lb ground beef (I use 90/10, but feel free to use your fave combo)
– 1lb ground pork
– 1 tbsp parsley
– 1 tbsp granulated onion
– Fresh cracked pepper & Himalayan Pink Salt

– Your fave sugar-free tomato sauce my quick recipe here:
– 1 28 oz can Peeled Tomatoes with Basil Leaf
– 1 half small white onion, chopped
– Small amount of pork/ beef mixture
– Fresh cracked pepper & Himalayan Pink Salt
– Italian seasoning


Preheat oven to 400F degrees.
Cut the core out of the cabbage and carefully place cabbage into a large pot. Fill with water and bring to a boil – boil for about 8-10 minutes or until the outer leaves become soft. This step helps you to remove the leaves in one piece and makes them flexible to roll. Carefully remove 8-10 leaves, pat dry and place to the side.

Add the remaining stuffing ingredients into a bowl and mix until combined. I prefer raw onion in the mixture, but feel free to slightly softened or sautee on the stove for a few minutes before adding.

Line a large baking dish with 3 cabbage leaves.

Add about a quarter cup of the mixture to a cabbage leaf & roll, making sure to tuck the sides in. Repeat & add to the baking dish. Set aside.

In a pot, saute the onions until soft, add the ground meat and cook until browned. Add in tomatoes & seasoning. Simmer on the stove for about 45 minutes to let all the flavors meld.

Once sauce is ready, pour over cabbage pockets and then cover loosely with foil. Bake in the oven for 35-40 minutes. Enjoy!

5 grams net carbs per serving – not too shabby! If you want even fewer carbs, omit the fresh onion or cut the tomato sauce amount used in half – super easy!

Liked this recipe? You’ll love these keto recipe ebooks!

If you are interested in starting a low carb or Keto diet take a look at my Keto 101 post here, check out my 7 Day Low Carb Meal Plan here, take a spin through my Pinterest page or click on an e-book below! Each ebook has 30 recipes with 5 ingredients & are 5 grams of net carbs or fewer! Talk about a no-brainer.

So you can choose 1 breakfast, 1 lunch, 1 dinner & 1 dessert from their Keto in Five cookbooks and know you’re under your daily carb limit for the day!