Best Beef Cabbage Rolls Evah’

Print Friendly, PDF & Email

Are you a cabbage hater? Yeah? Well it’s probably because you haven’t tried these cabbage rolls. No, they don’t taste like the cabbage your mom used to boil when you were a kid. They are savory, tangy from the marinara, and will you will fight not to pop down more than the serving size. Trust me, they rock.

🍎Dutch Oven (awesome) used in this video:

🍎Essential Kitchen Tools And Books For Low Carb Living

🔗Low Carb Tomato Sauce:

🔗Cauliflower Rice Recipe (If you don’t buy in store):

Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

✅Cabbage Rolls
Serves 8; Yield: 16-20 Rolls  (about 2 rolls per serving)
Total Carbs/Serving: 7.6g
Total Net Carbs/Serving: 6.2g
Nutrition: 251 Calories/11.4g Protein/19.6g Fat/7.6g Carbs/1.4g Fiber

1 Medium Cabbage (Yield ~16-20 leaves)
½ lbs. Lean ground beef
½ lbs. Ground pork
1.5 C Cauliflower rice
½ Small onion, chopped and sautéed
½ Small green pepper, chopped and sautéed
½ C Chopped fresh parsley
1 Garlic clove, finely chopped
½ tbsp. Sea salt
¼ tsp. Fresh cracked black pepper
3-4 C Marinara sauce
1 tbsp. Olive Oil

1. Fill a large pot half way with water and bring to a boil.
2. While your water is heating up, carefully remove the core from the head of cabbage. Set aside any damaged outer leaves, otherwise wash the cabbage and any whole leaves that came off when you removed the core.
3. Carefully place the cabbage, core side down, in the boiling water; place the loose leaves in the pot as well. Cover and let the cabbage steam for about 5 minutes.
4. As the cabbage steams, add the beef, pork, cauliflower rice, onion, green pepper, parsley, garlic, salt and pepper into a large bowl. Use your hands and mix all the ingredients together.
5. Remove the cabbage from the water and let it drain. Gently peel the outer leaves. Once leaves become difficult to remove, place the cabbage back into the boiling water and cover. Let cabbage steam until enough leaves can come off easily, about 5-10 minutes
6. Using a paring knife, shave off the thick vein from the outside of the cabbage leaves making them easier to roll up.
7. Add 1 tbsp. of olive oil (optional) to the bottom of a Dutch oven before spreading about 1 cup of sauce. Set aside.
8. To begin stuffing the cabbage, place a leaf so that the area connected to the core is closest to you. Place about 2 large tablespoons of the meat mixture on the leaf, about 2 inches way from edge closest to you. Fold the leaf closest to you over the meat and slightly tuck it under the mince. Next fold the left side of the leaf inward, over the meat; then repeat with the left side. Then roll the meat forward toward the farthest edge. Place the cabbage role seam side down in the Dutch oven (or casserole dish, if using). Repeat until you cover bottom of Dutch oven. Add another ½ cup to 1 cup of sauce and then start rolling 2nd layer of cabbage rolls. Repeat until the mince is gone. Place any extra leaves on top of the sauce.
9. Cover the Dutch oven and heat over medium-low heat for about 1 hour.
10. Let cool for a few minutes before serving.

🔔Tasty Option Alert: Top each cabbage roll with 1 tsp. of sour cream if desired or gently stir in 1 cup of sour cream to the sauce after cabbage rolls are done cooking.