Low-Carb Stuffed Cabbage Rolls with Tomato Sauce
Stuffed Cabbage Rolls with Tomato Sauce, also known as halupki, is a family favorite for both my husband and I. Both of our grandmothers made them regularly, and I’ve come up with my own Low-Carb Stuffed Cabbage Rolls with Tomato Sauce that is a perfect combination of our two families’ recipes, only made without grain and low in carbs!
The key to making this family favorite, comfort food Paleo, Grain-Free & Low-Carb Friendly is switching from regular rice to cauliflower rice. And while it may not see like it, you won’t even be able to tell a difference!
Serve with a heaping spoon full of Mashed Potatoes or Mashed Cauliflower for a complete meal.
If you love these Low Carb Stuffed Cabbage Rolls, try these recipes next:
Low Carb Stuffed Cabbage Rolls with Tomato Sauce
Stuffed Cabbage Rolls with Tomato Sauce, also known as halupki, is a family favorite for both my husband and I. Both of our grandmothers made them regularly, and I’ve come up with my own Low-Carb Stuffed Cabbage Rolls with Tomato Sauce that is a perfect combination of our two families’ recipes, only made without grain and low in carbs!
Print
Pin
Facebook
Servings: 6 servings
Equipment
- Slow Cooker/Crock Pot
Ingredients
- 1 medium head Green Cabbage
- 1 pound Ground Beef
- 1 1/2 cups cauliflower rice or cooked Jasmine Rice
- 1/3 cup fresh parsely, chopped
- 1 teaspoon Onion Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 4 cups chopped tomatoes in juice
Instructions
- Carefully remove core from head of cabbage and discard discolored outer leaves.
- Fill a large-size pot about halfway with water and bring to a boil. Place the whole head of cabbage into the water (it should be submerged).
- Boil until it is al dente and the outer leaves can be peeled off without breaking, 10 to 15 minutes. Set aside to cool.
- In a large-size bowl, combine the ground beef, cauliflower rice, parsley, onion powder, salt, garlic powder, and pepper. Use your hands to mix well.
- For this recipe or any similar (meatballs, meatloaf, etc) to check your mixture for correct seasoning, cook a small patty to sample.
- Gently peel the outer 8 leaves off the boiled head of cabbage and reserve for the cabbage rolls. With a sharp knife, shave off any thick veins from the outside of the reserved cabbage leaves. Quarter the remaining head of cabbage, cut out the core from each quarter, and place in a Dutch oven or 2-quart (2 L) casserole dish.
- Lay a cabbage leaf out in front of you so that where is was connected at the core is toward you and it is curling up. Place one-eighth of the meat mixture about 2 inches (5 cm) from the edge closest to you and shape the meat into a 3-inch (7.5 cm)-wide log.
- Fold the 2 inches (5 cm) closest to you over the top of the meat and roll it so that the edge is underneath the meat.
- Next, fold the right side of the leaf over the meat (you can trim the sides if there is more than 2 to 3 inches [5 to 7.5 cm] of cabbage).
- Repeat with the left side.
- Roll the meat forward, toward the farthest edge.
- Place the cabbage rolls, seam-side down, in the Dutch oven, casserole dish, crock pot/slow cooker or pressure cooker, along with the cabbage quarters.
- Pour the tomatoes and juice over the top, and sprinkle with additional salt and pepper.
- Bake: Cover and bake at 350 for 2 hours, or until the rolls are so tender you don’t need a knife to cut them.
- Crock-Pot/Slow Cooker: cook on low for 6-8 hours
- Pressure Cooker: cook under high or standard pressure for 20 minutes. Allow to naturally depressurize.
Nutrition
Calories: 250kcal | Carbohydrates: 13g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 693mg | Potassium: 753mg | Fiber: 4g | Sugar: 7g | Vitamin A: 261IU | Vitamin C: 62mg | Calcium: 102mg | Iron: 4mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
Looks wonderful, Haley. I was wondering what is in the picture as the side with it? It almost looks like mashed potatoes? Or mashed cauliflower?
Mashed cauliflower
This was good but in the future I’d make it as a deconstructed cabbage roll. Mine fell apart and the rolls are very time consuming.
Hi! What’s the carbohydrate estimate on this?
Macro estimates can be found at the bottom of the recipe card. Roughly 9g net carbs per serving.
My grandmother puts sauerkraut on top is that still ok to stay low carb or no
Should be! Typically sauerkraut is only cabbage and salt.
This one sounds easy and delicious. Thanks so much for the recipe.. My daughter and I have been on the carb free regimen for over a year. I love trying out new recipes, I’m sure this one will be perfect.. Thanks again, Shirley
I heard so much about stuff cabbage, Im on a no carb or low carb, and the stuff cabbage sounds good and low fat and low carbs, nevered had it before, sounds pretty easy to prepare.
Make sure you aren’t avoiding fat while eating low carb, to reap the benefits of low carb eating you need FATS!
This is my daughter’s favorite food ever! Thanks!
Can these be frozen and then eaten at a later time?
Thank You.
Yes!
Hi! I love cabbage rolls! A couple tips I d like to pass on if I may; One time saver I’ve found is freezing/defrosting the cabbage. This can be done at any time before you prepare your rolls. Freezing the cabbage makes all the water inside it expand, breaking all the fibrous tissues. When the cabbage is defrosted(place in a bowl, so you don’t have water all over the place as it defrosts) you’ll find it’s extremely pliable and will no longer require the boiling step or even cutting off the thick veins. Second tip is to roll the cabbage completely without folding any parts and once you have a cylinder shape, just push the ends inside. It’s holds together really well and saves a bit of time..try it! 😀 Bon appetite
great tip, going to try it out
If you want a bit more flavor, you can actually chop up an onion, instead of using onion powder and fry them up until translucent, with a couple of strips of bacon. Then add fresh garlic. The bacon fat is also paleo and keto, and if you use smoked bacon, it really adds a nice taste. Another way to make them is to layer them in a pot, I add tomato juice and some water (low salt, and low sugar if I can find it) and a bit of stock (chicken or vegetable) and place a couple of cabbage leaves on the top, cover and simmer for about 90 minutes. Your recipe is very authentic though. I am going to try it this weekend.
You are very correct Rathamon, freezing works much better and doesn’t destroy the vitamins. I have never boiled a cabbage in my life and stuffed cabbage is a favorite on both sides of my family because we are Eastern European. Yes John Dang they can be refrozen after or before cooking.
My mom makes stuffed cabbage all the time, it’s one of my fave! I’m going to show her this low-carb version that I know she’ll appreciate !