Easy Low-Carb Cabbage Rolls Recipe with Beef, Pork, and Cauliflower Rice

This easy low-carb cabbage rolls recipe makes about 12 tender rolls filled with seasoned ground beef, ground pork, cauliflower rice, onion, garlic, and egg. The rolls bake at 350°F for about 60 minutes in a savory tomato sauce, making a comforting low-carb main dish for 4 to 6 servings.

Each cabbage leaf becomes soft enough to wrap around a juicy, flavorful filling, while the tomato sauce adds bright acidity and hearty richness. Since cauliflower rice replaces traditional white rice, these cabbage rolls are satisfying without relying on a high-carbohydrate grain filling.

Why You’ll Love This Recipe

These cabbage rolls bring the comfort of a traditional family casserole while keeping the filling low in carbohydrates. The combination of ground beef and pork gives the center a tender texture and rich flavor, while cauliflower rice adds body without competing with the meat and sauce.

The recipe is also practical for a busy weeknight. Once the cabbage leaves are softened and the filling is mixed, the rolls simply bake in one dish with plenty of tomato sauce to keep them moist.

You will get approximately 12 rolls from one large cabbage. Depending on appetites, plan on two or three rolls per person, with extra sauce spooned over each serving.

If you enjoy cabbage-based comfort food, you may also like this slow cooker kielbasa and cabbage recipe for another hearty dinner idea.

Ingredients You’ll Need

Choose a green cabbage that feels firm and heavy for its size, with crisp leaves and no large bruised areas. A cabbage weighing about 2 to 3 pounds should provide enough leaves for the rolls, plus a few smaller inner leaves that can be used to line gaps in the baking dish.

The beef-and-pork combination is especially flavorful. Pork contributes moisture and a softer bite, while beef brings the savory taste most people expect from classic cabbage rolls.

• Cabbage: One large green cabbage forms the wrappers.
• Meat: One pound of ground beef and one-half pound of ground pork make the filling.
• Cauliflower rice: One cup replaces traditional white rice.
• Aromatics: Chopped onion and minced garlic build the base flavor.
• Binder and seasoning: Egg, salt, pepper, paprika, and optional parsley hold everything together.
• Sauce: Tomato sauce, diced tomatoes, broth or water, Italian seasoning, and simple seasonings create the braising liquid.

Raw cauliflower rice works well, and lightly steamed cauliflower rice can also be used. If it is very wet, press out excess moisture first so the meat mixture does not become loose.

For a different comforting meal from the same general family of cozy dishes, keep our easy tortellini soup nearby for another dinner option.

How to Make It Step-by-Step

Step 1: Prepare the cabbage by removing the hard core with a sharp knife. Lower the whole cabbage into a large pot of boiling water and cook for about 5 to 8 minutes, turning it occasionally so the outside leaves soften evenly.

Step 2: Carefully lift the softened leaves out with tongs. Drain and cool them on a plate or baking sheet, continuing to cook and remove leaves until you have enough large wrappers for approximately 12 rolls.

Step 3: Trim the thick center rib from every leaf. Removing just the raised portion makes the leaves flexible enough to fold without tearing, but try to keep the rest of each leaf intact.

Step 4: Make the filling by adding the ground beef, ground pork, chopped onion, minced garlic, egg, cauliflower rice, salt, pepper, paprika, and optional parsley to a large bowl. Mix with clean hands or a fork only until combined, since overworked meat can produce a dense filling.

Step 5: Prepare the sauce in a separate bowl by stirring together the tomato sauce, diced tomatoes, one-half cup of water or beef broth, Italian seasoning, salt, black pepper, and optional garlic powder. Combining the ingredients before assembly distributes the seasoning throughout the baking dish.

Step 6: Spread a small amount of sauce over the bottom of a 9-by-13-inch baking dish. This first layer protects the cabbage from sticking and gives the bottom rolls plenty of tomato flavor.

Step 7: Place about 1/4 cup of filling near the base of one cabbage leaf. Fold the sides inward, then roll from the base toward the open edge, keeping the roll snug without squeezing the filling too firmly.

Step 8: Set each finished roll seam-side down in the baking dish. Arrange the rolls close together so they support one another, then pour all remaining sauce over the top and sides.

Step 9: Cover the dish tightly with foil and bake at 350°F for about 60 minutes. Check the center of a roll with an instant-read thermometer; the filling should reach at least 160°F for safe doneness.

Step 10: Uncover the dish during the final 10 to 15 minutes if you prefer a thicker sauce or lightly browned top. Let the cabbage rolls rest for 10 minutes before serving so the filling settles and the sauce is easier to spoon.

Chef Tips for Tender, Tidy Rolls

The most important assembly rule is not to overfill the leaves. The meat expands as it cooks, so approximately 1/4 cup per leaf is enough; adding more makes the rolls more likely to split.

Trim the rib gradually rather than cutting deeply through the leaf. A cabbage leaf with a thin, flexible center will wrap neatly around the filling and remain sturdy in the oven.

For a make-ahead shortcut, freeze the whole cabbage overnight and thaw it before assembling. Freezing softens the leaves naturally, and they can often be separated with little or no boiling.

Keep the rolls covered for most of the cooking time. The foil traps steam, helping the cabbage soften while the sauce prevents the exposed edges from drying out.

For an optional variation, add finely chopped mushrooms, zucchini, or additional onion to the filling. Ground beef alone can also be used, although the beef-and-pork mixture generally produces a softer and more flavorful result.

When serving a meal with varied preferences, a fresh dish such as our spicy salmon poke can provide a lighter contrast on another day.

Serving Suggestions

Serve two or three cabbage rolls in a shallow bowl with plenty of tomato sauce. A sprinkle of chopped fresh parsley adds color and a clean herbal note to the rich filling.

Because the dish already contains meat, vegetables, and sauce, it can stand alone as a complete low-carb dinner. A simple green salad, roasted vegetables, or steamed broccoli can be added when you want a larger meal.

The tomato sauce is excellent with every bite, so use a spoon to collect it from the bottom of the baking dish. If you like a sharper finish, a small amount of grated cheese can be offered at the table, though it is not required by the recipe.

Although this recipe may appear in a database category labeled “Bread,” it is not a bread recipe. It is a low-carb main dish built around cabbage leaves instead of dough.

For a sweet finish after dinner, save our low-carb caramels for a small treat, or try these Pina Colada bars when you are planning a more festive dessert.

Storage and Reheating

Cool leftover cabbage rolls promptly, then store them covered in the refrigerator with their sauce. They are best enjoyed within a few days, and keeping them in sauce helps protect the cabbage and filling from drying out.

Reheat individual portions gently in the microwave or warm several rolls in a covered baking dish until hot throughout. Add a spoonful of sauce before reheating if the dish looks dry.

For the safest result, use an instant-read thermometer to check the center of a reheated roll. The original bake is complete when the filling reaches at least 160°F, and leftovers should also be heated thoroughly before serving.

Easy Low-Carb Cabbage Rolls

Tender cabbage leaves wrap a flavorful beef, pork, and cauliflower rice filling before baking in a rich tomato sauce. This comforting low-carb main dish makes about 12 rolls for 4 to 6 servings.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Cabbage Roll Filling

• 1 large head, about 2-3 pounds Large green cabbage
• 1 pound Ground beef
• 1/2 pound Ground pork
• 1/2 cup Yellow onion, finely chopped
• 2 cloves Garlic, minced
• 1 large Large egg
• 1 cup Cauliflower rice
• 1 teaspoon Fine salt
• 1/2 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped

Tomato Sauce

• 15 ounces Tomato sauce
• 14-15 ounces Diced tomatoes, preferably no-salt-added
• 1/2 cup Water or beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 teaspoon, optional Garlic powder

Method

 

Step-by-Step

1. Remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 5 to 8 minutes, turning it occasionally, until the outer leaves soften.
2. Use tongs to carefully remove the softened leaves and place them aside to drain and cool. Continue cooking and removing leaves as needed, then trim the thick center rib from each leaf.
3. In a large bowl, combine the ground beef, ground pork, onion, garlic, egg, cauliflower rice, salt, pepper, paprika, and parsley if using. Mix only until the ingredients are combined so the filling stays tender.
4. Stir together the tomato sauce, diced tomatoes, water or beef broth, Italian seasoning, salt, black pepper, and optional garlic powder. Taste the sauce and adjust the seasoning if needed.
5. Spread a small amount of sauce over the bottom of a 9-by-13-inch baking dish. Place approximately 1/4 cup of filling near the base of each cabbage leaf.
6. Fold the sides of each leaf over the filling, then roll it tightly from the base toward the open edge. Arrange every roll seam-side down in the baking dish so the cabbage stays closed during baking.
7. Pour the remaining tomato sauce over the cabbage rolls and cover the dish tightly with foil. Bake at 350°F for about 60 minutes, or until the cabbage is tender and the center of a roll reaches at least 160°F.
8. For a thicker sauce or lightly browned top, remove the foil during the final 10 to 15 minutes of baking. Let the finished cabbage rolls rest for 10 minutes before serving.

Notes

Do not overfill the leaves because the meat expands as it cooks. For an alternative preparation, freeze the whole cabbage overnight and thaw it; the leaves may soften enough to separate with little or no boiling. Store leftovers covered in the refrigerator and reheat gently with sauce.

Final Thoughts

These easy low-carb cabbage rolls deliver everything you want from a cozy baked dinner: tender vegetables, juicy seasoned meat, cauliflower rice, and a rich tomato sauce in every bite. The straightforward method makes the recipe approachable, while the make-ahead cabbage option can save valuable preparation time.

Take care when trimming and rolling the leaves, avoid packing in too much filling, and rely on an instant-read thermometer for the most dependable doneness check. After a brief 10-minute rest, the rolls are ready to serve with extra sauce and fresh parsley.

Make this recipe for a family dinner, weekend meal prep, or a comforting gathering. With approximately 12 rolls per batch, everyone can enjoy a generous serving of this satisfying low-carb classic.