These Keto Cabbage Rolls are one of my go-to weeknight dinners when I want something comforting but low on carbs. They hit the same cozy notes as traditional cabbage rolls—meaty filling, tender cabbage, and a garlicky tomato finish—without the rice. The texture and flavor feel indulgent, but the plate is lighter and easy to digest.

I test recipes the way I cook for my family: straightforward steps, reliable timing, and a focus on flavors that hold up day after day. This version uses cauliflower rice instead of traditional rice to keep the carb count down while giving the filling some body. The method is forgiving, and the rolls bake neatly in a 9×13 pan so you can feed a crowd or save leftovers for lunches.

Below you’ll find an ingredients list pulled directly from the recipe, the exact step-by-step instructions I follow, and practical tips for troubleshooting, storing, and slight adjustments. If you want hearty comfort food without the carb load, these rolls are a winner.

Gather These Ingredients

Ingredients

1 large head of green cabbage — provides the leaves to wrap the filling; choose a firm, heavy head.
1/2 tablespoon olive oil — to sauté the cauliflower rice and aromatics; adds a light savory note.
2 cups cauliflower rice — replaces traditional rice; it bulks up the filling while keeping it keto.
1/4 cup onions diced — sharpness and sweetness when cooked; dice small so they blend into the filling.
1 teaspoon fresh garlic — bright garlic flavor; use minced or pressed for even distribution.
1 pound 90% lean ground beef — the main protein and fat for structure and flavor; lean keeps the filling from getting greasy.
1/4 cup fresh parsley minced — freshness and color; mince finely so it mixes through the meat.
2 teaspoons Italian seasoning — herb backbone; pairs well with marinara and beef.
1 teaspoon salt — seasoning; adjust to taste but start with what the recipe calls for.
Pinch of ground nutmeg — tiny element that rounds the meat flavors; don’t skip it if you like depth.
1 egg whisked — binder that helps the filling hold together while baking.
2 cups marinara sauce divided — split between the pan and the top; choose a low-sugar marinara if you want to keep carbs lower.

Mastering Keto Cabbage Rolls: How-To

Preheat oven to 350°F. Pour 3/4 cup of the marinara sauce into a 9×13‑inch baking pan and spread it evenly over the bottom.
Prepare the cabbage leaves: either (A) bring a very large pot of water to a boil, gently slide the whole head of cabbage in so it’s fully submerged, and cook until the leaves are bright green and pliable, about 4–6 minutes; drain and let cool until you can handle it, or (B) core the cabbage and freeze the whole head overnight, then thaw to separate leaves.
Gently peel off 12 large outer cabbage leaves. For each leaf, cut a V‑shaped wedge from the bottom to remove the thick rib so the leaf will roll flat. Set the leaves aside.
In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add the 2 cups cauliflower rice, 1/4 cup diced onions, and 1 teaspoon fresh garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes.
Add 1 pound 90% lean ground beef to the skillet with the cauliflower mixture. Cook, breaking the beef into crumbles, until the beef is no longer pink, about 5–7 minutes. Remove the pan from heat.
Transfer the cooked mixture to a large bowl. Add 1/4 cup minced fresh parsley, 2 teaspoons Italian seasoning, 1 teaspoon salt, a pinch of ground nutmeg, the whisked 1 egg, and 1/2 cup marinara sauce. Stir until everything is well combined.
Assemble the rolls: place one cabbage leaf flat, put approximately 1/12 of the filling mixture in the center in a log shape, fold in the sides, then roll from the bottom up like a burrito so the seam is on the bottom. Place each roll seam‑side down in the prepared pan. Repeat until you have 12 rolls.
Pour the remaining 3/4 cup of marinara sauce evenly over the cabbage rolls. Cover the pan tightly (with foil or a lid) and bake at 350°F for 1 hour, or until the filling is cooked through and the cabbage is tender. Let the rolls rest a few minutes before serving.

Why It’s Crowd-Pleasing

These rolls hit all the comforting cues: a savory, well-seasoned filling tucked into a tender vegetable wrapper and finished with bright marinara. The texture contrast—soft cabbage, slightly chewy beef, and a hint of caramelized cauliflower rice—keeps every bite interesting. Because they bake in a single pan, the flavors mingle and deepen as they cook, which always feels like effort that pays off.

They also present well. You can bring the pan to the table and let people serve themselves. For gatherings, the recipe scales predictably: the 9×13 pan holds 12 rolls neatly, so you get consistent portions without fuss.

No-Store Runs Needed

You can usually make this with things already in the kitchen. A head of cabbage, ground beef, an egg, and a jar of marinara are the backbone. If you keep frozen cauliflower rice on hand, this becomes even easier. The seasonings are basic pantry staples—parsley, Italian seasoning, salt, and nutmeg—which most cooks already have. If you don’t, the rolls still work; they’ll just be simpler in flavor.

If you need to stretch ingredients for an extra roll or two, trim the cabbage leaves slightly thinner at the rib and pack the filling a touch tighter. The combination of egg and cauliflower rice gives extra structure, so a slightly smaller portion still holds together.

Hardware & Gadgets

Keep it simple. You need a large pot for blanching (or a freezer for the freeze-thaw trick), a large skillet for browning, a bowl for mixing, and a 9×13‑inch baking pan. Foil or a tight-fitting lid matters for the covered bake so the cabbage steams and becomes tender. A sharp knife and a cutting board make prepping the cabbage and parsley quick. No special tools are required.

Troubles You Can Avoid

Stiff cabbage leaves: If the leaves split when you roll them, they’re not pliable enough. Either blanch a little longer—an extra minute or two—or use the freeze-thaw method next time. When cutting the V-shaped wedge from the rib, remove enough of the thick part so the roll lies flat without tearing.

Soggy filling: Overcooking the cauliflower rice can make the filling watery. Cook it until it’s softened and lightly browned, but avoid turning it into a mush. Also, draining too-long-blanched cabbage can leave excess water inside leaves; pat them with a towel if they seem wet.

Falling apart rolls: If the rolls unwrap or fall apart while baking, the filling may be too loose. The whisked egg is the binder—ensure you mix it thoroughly into the warm filling so it coats the particles and sets during baking. Don’t overstuff the leaves; aim for roughly 1/12 of the filling per roll as directed.

Better-for-You Options

The recipe is already designed to be lower in carbs by using cauliflower rice. To reduce sodium, use a low-sodium marinara and taste before adding the full teaspoon of salt; you can often cut it back by a quarter to a half teaspoon without losing much flavor. If you prefer less oil, reduce the olive oil to a light coating and rely on the natural fat from the beef for cooking.

If you’re watching calories, choose leaner ground beef within the original spec (90% lean is already lean); the cooking method keeps the filling moist because of the cauliflower and marinara. To keep the dish very low in added sugars, check the marinara label and pick a brand with no sugar or only a gram or two per serving.

Recipe Notes & Chef’s Commentary

Small details that make a difference: mince the parsley finely so it distributes through the filling—large leaves can create pockets of herb flavor. The pinch of nutmeg is subtle but important; it doesn’t make the dish taste spicy or sweet, it simply adds warmth and depth to the meat. Use fresh garlic where possible; it brightens the whole filling.

When assembling, place each roll seam-side down in the pan and tuck them a little snugly together. They’ll steam and support one another during the covered bake. If you like a slightly thicker sauce on top, reserve an extra 1/4 cup of marinara before you start, but that’s optional—this version balances sauce across the bottom and top for even cooking.

Prep Ahead & Store

Make-ahead: You can assemble the rolls, cover the pan tightly, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the bake time if baking straight from the fridge. Assembling ahead is a great way to save time on a busy night.

Leftovers: Store cooled rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a moderate oven (about 325°F) covered until warmed through, or microwave individual portions for 1–2 minutes, depending on your microwave. For longer storage, freeze baked rolls in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Keto Cabbage Rolls Q&A

Q: Can I use pre-riced cauliflower from the store?

A: Yes. The recipe calls for 2 cups cauliflower rice; store-bought or homemade works the same. Just cook it in the skillet until softened and lightly browned so it mixes well with the beef.

Q: How do I keep the rolls from drying out?

A: Keep the pan covered during the hour-long bake so steam softens the cabbage and keeps the filling moist. The marinara on the bottom and top also protects the rolls. If your beef seemed very lean and dry before assembling, you can stir an extra tablespoon of marinara into the filling to add moisture.

Q: Will the cabbage leaves hold up without blanching?

A: Blanching or the freeze-thaw method softens the leaves and prevents tearing during rolling. If you skip that step, the leaves will be stiff and likely crack. Don’t skip it unless you specifically want a firmer bite and are prepared to handle breaks.

Q: Can I make fewer rolls?

A: The recipe yields 12 rolls because it uses 12 large outer leaves. If you have a smaller head of cabbage, you may get fewer leaves; adjust the filling portion per leaf so the rolls remain manageable. Leftover filling can be baked in the same pan as a loose meat-tomato bake.

That’s a Wrap

This Keto Cabbage Rolls recipe is dependable, family-friendly, and practical for weekdays or casual dinner parties. The technique is straightforward and forgiving: soften the cabbage, brown the filling, assemble, and bake. The result is tasty, portable leftovers and a dinner that feels satisfying without the heaviness of rice.

Try it as written the first time to learn the rhythm. Once you’re comfortable, tweak salt levels or marinara choices to match your pantry and preferences. Keep a jar of low-sugar marinara and a bag of frozen cauliflower rice on hand, and these rolls will slot into your weekly rotation whenever you want a cozy low-carb meal.

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Keto Cabbage Rolls

Keto-friendly cabbage rolls made with cauliflower rice and 90% lean ground beef, rolled in cabbage leaves and baked in marinara sauce.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Servings: 6 servings

Ingredients

1 large head of green cabbage
1/2 tablespoonolive oil
2 cupscauliflower rice
1/4 cuponionsdiced
1 teaspoonfresh garlic
1 pound90% lean ground beef
1/4 cupfresh parsleyminced
2 teaspoonsItalian seasoning
1 teaspoonsalt
Pinch of ground nutmeg
1 eggwhisked
2 cupsmarinara saucedivided

Instructions

Preheat oven to 350°F. Pour 3/4 cup of the marinara sauce into a 9×13‑inch baking pan and spread it evenly over the bottom.
Prepare the cabbage leaves: either (A) bring a very large pot of water to a boil, gently slide the whole head of cabbage in so it's fully submerged, and cook until the leaves are bright green and pliable, about 4–6 minutes; drain and let cool until you can handle it, or (B) core the cabbage and freeze the whole head overnight, then thaw to separate leaves.
Gently peel off 12 large outer cabbage leaves. For each leaf, cut a V‑shaped wedge from the bottom to remove the thick rib so the leaf will roll flat. Set the leaves aside.
In a large skillet, heat 1/2 tablespoon olive oil over medium heat. Add the 2 cups cauliflower rice, 1/4 cup diced onions, and 1 teaspoon fresh garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes.
Add 1 pound 90% lean ground beef to the skillet with the cauliflower mixture. Cook, breaking the beef into crumbles, until the beef is no longer pink, about 5–7 minutes. Remove the pan from heat.
Transfer the cooked mixture to a large bowl. Add 1/4 cup minced fresh parsley, 2 teaspoons Italian seasoning, 1 teaspoon salt, a pinch of ground nutmeg, the whisked 1 egg, and 1/2 cup marinara sauce. Stir until everything is well combined.
Assemble the rolls: place one cabbage leaf flat, put approximately 1/12 of the filling mixture in the center in a log shape, fold in the sides, then roll from the bottom up like a burrito so the seam is on the bottom. Place each roll seam‑side down in the prepared pan. Repeat until you have 12 rolls.
Pour the remaining 3/4 cup of marinara sauce evenly over the cabbage rolls. Cover the pan tightly (with foil or a lid) and bake at 350°F for 1 hour, or until the filling is cooked through and the cabbage is tender. Let the rolls rest a few minutes before serving.