About the Recipe
Cabbage rolls, known as Gołąbki in Polish cuisine, are a classic comfort food enjoyed across Eastern Europe and the world. Traditionally, they feature a savory filling of ground meat and rice, tightly wrapped in a tender cabbage leaf, then baked in a rich tomato sauce.
This Low-Carb version adapts the traditional recipe to fit a low-carb or keto lifestyle by making one simple, healthy swap: replacing the high-carb rice with riced cauliflower. The result is a delicious, filling, and moist dish that captures all the warm, savory flavor of the original without the excess carbohydrates. It's a perfect meal for anyone looking for a wholesome, satisfying, and carb-conscious dinner.
Ingredients
For the Cabbage Leaves:
1 large head of green cabbage
For the Filling:
1 lb ground meat (beef, pork, turkey, or a mix)
1 cup riced cauliflower (fresh or frozen, thawed, and drained)
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano (optional)
Other seasonings to taste (like paprika, marjoram, or a dash of hot sauce)
For the Sauce (Choose a low-carb option):
Tomato-Based:
1 (24-28 oz) jar of low-carb marinara sauce (like Rao's, which has no added sugar)
OR 1 (15 oz) can crushed tomatoes + 1/2 cup water or broth + 1/4 tsp salt + 1/4 tsp pepper
Nightshade-Free (Creamy/Broth-Based):
1 cup bone broth or chicken broth
1/4 cup heavy cream or sour cream (for serving)
Preparation
1. Prepare the Cabbage Leaves:
Core the Cabbage: Carefully cut out the core of the cabbage head using a sharp knife.
Blanch the Cabbage: Bring a large pot of water to a boil. Place the cored cabbage head into the boiling water. As the outer leaves soften (usually after 3-5 minutes), gently peel them off with tongs. Remove 10-12 large, intact leaves and set aside to cool.
Trim: Once cool enough to handle, use a knife to shave down the thick center rib of each leaf to make it easier to roll.
2. Prepare the Filling:
In a large mixing bowl, combine the ground meat, riced cauliflower, chopped onion, minced garlic, egg, salt, pepper, and any other desired seasonings.
Mix gently with your hands until all ingredients are evenly incorporated. Do not overmix.
3. Assemble the Rolls:
Prep Dish: Preheat your oven to 350∘F (175∘C). Pour a thin layer of your chosen sauce (or broth) into the bottom of a 9x13 inch baking dish.
Roll: Lay a prepared cabbage leaf flat. Scoop about 1/4 to 1/3 cup of the meat mixture and place it near the stem end of the leaf.
Fold the sides of the leaf inward over the filling.
Starting from the stem end, tightly roll the leaf up to the tip, like a burrito.
Place the finished roll seam-side down in the prepared baking dish.
Repeat until all the filling is used, arranging the rolls snugly in the dish.
4. Bake:
Pour the remaining sauce (or broth) evenly over the assembled cabbage rolls.
Cover the baking dish tightly with aluminum foil or a lid.
Bake for 50 to 60 minutes, or until the cabbage leaves are very tender and the meat is fully cooked (internal temperature of 160∘F for beef/pork or 165∘F for poultry).
5. Serve:
Carefully remove from the oven. Let them rest for a few minutes before serving.
If using a tomato-based sauce, you can sprinkle with a little cheese (like shredded mozzarella) before serving.
If using a nightshade-free version, serve with a dollop of sour cream on top.
Enjoy your low-carb cabbage rolls!
Variations
Variations
Low-Carb Fillers: Use cauliflower rice mixed with lentils or firm tofu.
Flavor Profile
Paneer Bhurji (Indian crumbled cheese) mixed with spices for a vegetarian keto option.
Nightshade-Free: Use bone broth instead of a tomato-based sauce, seasoned with balsamic vinegar, Dijon mustard, thyme, and oregano.
Asian-Inspired: Use napa cabbage, a filling seasoned with soy sauce/tamari, ginger, hoisin sauce, and sesame oil.
Middle Eastern: Flavor the filling with allspice, cinnamon, and mint. Cook in a lemony broth
Serving Alternatives.
"Unstuffed" Cabbage Skillet: Chop the cabbage and mix it with the filling and sauce in a skillet, serving it like a casserole.
Tips For Success
Tips for Perfect Rolls
Soften the Cabbage: Remove the core before boiling the whole head of cabbage. Boil in salted water (or freeze it first) to easily peel off individual, pliable leaves without tearing.
Thick Rib Removal: Once the leaves are off, cut a thin "V" shape to remove the tough, thick part of the center rib. This makes the leaf much easier to roll.
Filling Alternatives (Low-Carb/Vegan): Replace rice with riced cauliflower or mashed lentils/beans. Replace ground meat with vegan crumbles (like Beyond Meat or Impossible), finely chopped mushrooms, or a mixture of nuts and seeds (like walnuts and sunflower seeds).
Rolling Technique: Place the filling near the stem end, fold the sides in, and then roll up like a burrito. Place them seam-side down and nestled closely together in the baking dish.
Prevent Sticking/Drying: Pour a layer of tomato sauce or broth on the bottom of the dish before adding the rolls. Cover the dish tightly with foil or parchment paper while baking to trap steam and keep them moist.