Low-carb stuffed cabbage rolls

Low-carb stuffed cabbage rolls

Stuffed cabbage rolls are satisfying, delicious, and easy to make. This Swedish-inspired low-carb version uses cauliflower instead of rice and a delicious cream sauce instead of tomato. It's a tasty crowd-pleaser that will delight family and friends!

Low-carb stuffed cabbage rolls

Stuffed cabbage rolls are satisfying, delicious, and easy to make. This Swedish-inspired low-carb version uses cauliflower instead of rice and a delicious cream sauce instead of tomato. It's a tasty crowd-pleaser that will delight family and friends!
USMetric
4 servingservings

Ingredients

Stuffed cabbage
  • 1 lb 450 g savoy cabbage, whole leaves
  • 7 oz. 200 g cauliflower, shredded
  • 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
  • 2 oz. 55 g butter, for frying
  • 1½ lbs 650 g ground pork , or any other ground meat
  • 23 cup 160 ml heavy whipping cream
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
Gravy
  • 1 cup 240 ml heavy whipping cream
  • 1 tbsp 1 tbsp tamari soy sauce, and the cooking juices
  • salt and pepper
Serving
  • 4 tbsp 4 tbsp lingonberries (optional)
This recipe has been added to the shopping list.

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut off the root of the savoy cabbage with a sharp knife and boil the leaves in lightly salted water for 3-5 minutes. Loosen the leaves and let them drain. One serving is three cabbage leaves/rolls per person.
  3. Fry shredded cauliflower and onion in butter until soft. Salt and pepper to taste. Allow to cool.
  4. In a bowl, combine cauliflower/onion mix with uncooked ground meat, cream, salt and pepper. Add a dollop of this mixture in the middle of each cabbage leaf. Fold the edges and roll up.
  5. Fry the rolls seam-side down in butter. Turn and keep frying until they get a nice caramelized color. Place the rolls in an ovenproof dish and bake for 30 minutes. Reserve the cooking juice.
  6. In a saucepan, add cream, cooking juice and soy sauce and bring to a boil. Simmer for 5 minutes or until the sauce thickens.
  7. Serve cabbage rolls with the sauce and optional lingonberries.

Tips!

Traditionally, cabbage rolls are made with green cabbage. It's more practical to use savoy cabbage instead, because the leaves loosen more easily and are less likely to rip.

Roll up starting from the thicker core end of the cabbage.

If the leaves do rip, don't worry. Use them anyway. Also feel free to use tooth picks to hold the cabbage rolls together during cooking. Remove the toothpick before serving.

Can't find lingonberries? Sugarless cranberry sauce is good substitute. See our cranberry sauce recipe below:

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Recipes by Pascale Naessens

Pascale Naessens is Belgium’s bestselling cookbook author. She’s an ambassador for pure, healthy, delicious food that is low in refined carbohydrates but high in nutrition, simplicity, and flavor.

In this exclusive low-carb meal plan, you’ll get to enjoy some of Pascale’s most loved recipes, such as Cajun chicken salad and Low-carb shepherd’s pie — as well as a handful of her simple yet delicious recipes from her latest cookbook “The Keto Cure.”

Enjoy!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

6 comments

  1. carol.doherty
    How tp print recipes
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    How tp print recipes

    Click the printer icon at the top right of the recipe page.

  3. USACarol
    Hurray! I’ve been wishing for a low carb/keto Swedish version of stuffed cabbage rolls. My grandmother used to make the traditional Swedish ones with the cream style sauce, and I never found her recipe after she died. I’ve googled, but it seems every recipe I find on the internet calls for tomato sauce for cabbage rolls. I’m so happy to find this here! Thank you!
  4. Heather
    Made this last night is was a hit. Really fun to make and the sauce was perfect. It took me more like 30 minutes to get it to a richer consistency but it was worth the wait. I snuck in some greens by adding two handfuls of finely chopped baby spinach. That was the only alteration. Otherwise a really heart recipe for a cold winter evening. Will be making this again!
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Made this last night is was a hit. Really fun to make and the sauce was perfect. It took me more like 30 minutes to get it to a richer consistency but it was worth the wait. I snuck in some greens by adding two handfuls of finely chopped baby spinach. That was the only alteration. Otherwise a really heart recipe for a cold winter evening. Will be making this again!

    I'm glad you enjoyed this dish! Thank you for taking the time to let us know.

  6. Dejan
    Hi thank you for the lovely recipe. In my tradition Serbian stuffed cabbage leafs are called ‘Sarma’. Tha main thing is that Sarma stuffed cabbage leaves are made from souercrout leaves. So this must be fermented cabbage. This is fantastic conforting food, very tasty, healthy and we usually make quite a big pot which can last over the week. There are some recipes on the YouTube the only thing is to replace rice with cauliflower rice. Try this sauercraut stuffed cabbage leaves - Sarma its a life changing experience:-)

Leave a reply

Reply to comment #0 by