This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Low Carb Cabbage Rolls were created for this post. #BestAngusBeef #SteakHolder #CertifiedAngusBeef
Low Carb Cabbage Rolls are an updated version of mom's best comfort food with a spicy twist! These cabbage rolls have a ground beef filling that is combined with riced cauliflower and flavored with cheddar cheese and a little jalapeno for a slight heat factor. A mouthwatering meal almost like your mom's but still just as satisfying and comforting!
Cabbage Rolls bring back childhood memories and a lot of comfort. Everytime I would make cabbage rolls on my own I would remember Mom making them at home for our family. This on it's own would bring me comfort and warmth!
Since I eat Keto now, cabbage rolls had to take on a new form for me. Rice is out of the picture and in its place is the "new rice" called cauliflower! The beef in this recipe has to have great taste and for me that is Certified Angus Beef ® brand. Great tasting beef makes all the difference in a recipe!
While there is nothing wrong with a traditional cabbage roll flavor wise, I decided that since I am a huge jalapeno fan, that I had use that instead of a regular bell pepper. I think of these as a modernized, keto friendly recipe that I can be completely devour with no guilt!
Making cabbage rolls can be time consuming, but, once you give it a try, you will find it really isn't that hard at all! Steaming the whole head of cabbage for a just few minutes will soften the cabbage leaves enough to make them easy to remove from the head as well as keep them sturdy enough for rolling.
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Low Carb Cabbage Rolls
Ingredients
- 3 cups riced cauliflower
- ¼ cup diced onion
- 3 large cloves garlic minced
- 1 jalapeno pepper diced
- 1 tablespoon butter
- 1-¼ pound ground beef
- 4 ounces cheddar cheese shredded
- 1 large egg
- 8 large cabbage leaves
- 3-½ cups Low Carb Pasta Sauce 3 carbs per serving
Instructions
- Place large stock with water pot on medium high burner and bring to a boil. Core cabbage, and place in boiling water in stock pot. Cook for about 2 minutes. Remove cabbage head from water with tongs and run under cool water. Remove 7 outer leaves from head. Store remaining cabbage in refrigerator for another use. Remove the vein on bottom of cabbage leaf using a sharp knife (See photo). Set leaves aside.
- Over medium high heat, saute riced cauliflower, diced onion, minced garlic cloves, and jalapeno pepper in 1 tablespoon butter until softened. Remove from heat and let cool about 10 minutes.
- In large mixing bowl, combine cauliflower mixture, cheddar cheese, and egg with ground beef.
- Assemble cabbage roll by taking one leaf and placing a large scoop (approx ⅓ cup) ground meat mixture in center of cabbage leaf. Roll up to enclose meat folding sides of cabbage leaf in as you roll. Place seam side down in baking dish. Repeat with remaining 6 cabbage leaves.
- Top cabbage rolls with pasta sauce. Bake in 350 degree oven for 60 minutes. Makes seven servings.
Notes
Nutrition
Pin it! Low Carb Cabbage Rolls!
Low Carb Cabbage Rolls
Ingredients
- 3 cups riced cauliflower
- ¼ cup diced onion
- 3 large cloves garlic minced
- 1 jalapeno pepper diced
- 1 tablespoon butter
- 1-¼ pound ground beef
- 4 ounces cheddar cheese shredded
- 1 large egg
- 8 large cabbage leaves
- 3-½ cups Low Carb Pasta Sauce 3 carbs per serving
Instructions
- Place large stock with water pot on medium high burner and bring to a boil. Core cabbage, and place in boiling water in stock pot. Cook for about 2 minutes. Remove cabbage head from water with tongs and run under cool water. Remove 7 outer leaves from head. Store remaining cabbage in refrigerator for another use. Remove the vein on bottom of cabbage leaf using a sharp knife (See photo). Set leaves aside.
- Over medium high heat, saute riced cauliflower, diced onion, minced garlic cloves, and jalapeno pepper in 1 tablespoon butter until softened. Remove from heat and let cool about 10 minutes.
- In large mixing bowl, combine cauliflower mixture, cheddar cheese, and egg with ground beef.
- Assemble cabbage roll by taking one leaf and placing a large scoop (approx ⅓ cup) ground meat mixture in center of cabbage leaf. Roll up to enclose meat folding sides of cabbage leaf in as you roll. Place seam side down in baking dish. Repeat with remaining 6 cabbage leaves.
- Top cabbage rolls with pasta sauce. Bake in 350 degree oven for 60 minutes. Makes seven servings.
David @ Spiced
What a fun idea! I don't think I've ever made cabbage rolls at home, but that filling sounds absolutely delicious...in fact, I can't make any promises that the filling will even make it into the cabbage. I might just have to cook it and eat it with a spoon! 🙂 Thanks for the fun recipe idea, Shelby!
Shelby
The filling is delicious! I was very pleased with the result using cauliflower rice 🙂
sue | theviewfromgreatisland
Cabbage rolls are my all time favorite comfort food, these are going on the menu this week, and I bet the angus beef puts them right over the top!
Shelby
Thanks Sue! We are absolutely in love with cabbage rolls 🙂 I hope you will make this one!
Debra C.
I love stuffed cabbage! I've never made them though, your step-by-step pictures make it look so easy!!
Hadia
We at home make the Lebanese version of stuffed cabbage rolls, but never thought of using rice cauliflower instead of rice. That's genius! Low carb and still full of flavor!!
Richa Gupta
Wow these Cabbage Rolls looks incredibly delicious!
Harmony
Hi! Recipe looks great. I have never made before. What temperature should I set my oven to. Thanks.
Shelby
Hi Harmony, you should bake at 350 degrees. Thanks!
Minaz
Do you have recipe for the Low carb pasta sauce?
Shelby
Hi Minaz, I used a prepared sauce I bought at the grocery. Rao's is an excellent brand for a sauce. I'm pretty sure you could google low carb pasta sauce recipes on the internet and find one also. Unfortunately, at this point in time, I don't have one on my blog. Thanks for bringing this up as I now will attempt to create a recipe for the blog!
Lin
I made this last night and it was fantastic! Thank you. The leftovers were even better! I added a 1/2 pound of mild Italian sausage to mine, otherwise I followed the recipe exactly!
Shelby
Hi Lin, thank you so much for stopping by and letting me know! I'm so glad you enjoyed it, and sausage sounds great!
Bobbi | Bobbi's Kozy Kitchen
All I can say is "GET IN MAH BELLY"!!
Shelby
🙂 Bobbi, Thanks! This was really satisfying!
Caissa
Just made it. The bomb! I added a little fresh squeezed lime to the cauliflower dice. A nice contrast to the jalapeño. Thank you for the recipe!!
Shelby Law Ruttan
Hi Caissa, thank you so much for stopping by to let me know! Glad you enjoyed the recipe! Shelby