Stuffed cabbage rolls feature tender blanched cabbage leaves wrapped around a savory filling of ground beef, cauliflower rice, and aromatics, then braised in rich tomato sauce. This low-carb take on a classic Eastern European dish delivers comfort-food flavor without the traditional rice filler.
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Freeze a whole head of cabbage, then thaw it completely in a bowl of water. This will make the leaves pliable and easy to separate.
Once thawed, remove the core from the cabbage and gently peel off the leaves. Trim the thick, tough stem from the bottom of each leaf.
In a large bowl, combine the ground beef, riced cauliflower, chopped onion, and minced garlic.
Season the meat mixture with Italian seasoning, onion powder, garlic powder, celery salt, dried parsley, red pepper flakes, and black pepper.
Using your hands, mix all the filling ingredients together until well combined.
Lay a cabbage leaf flat and place a portion of the filling in the center. Fold in the sides and roll it up tightly. Repeat with the remaining leaves and filling.
Pour olive oil into the bottom of a slow cooker. Add a layer of any leftover or torn cabbage leaves. Pour one can of tomato puree over the leaves.
Carefully arrange the stuffed cabbage rolls in the slow cooker, placing them seam-side down if possible.
Pour the second can of tomato puree over the cabbage rolls. Top with any remaining cabbage leaves.
Cover the slow cooker and cook on low for 6-8 hours, or until the cabbage is tender and the filling is cooked through.
Serve the cabbage rolls hot, spooning extra sauce from the slow cooker over the top. Garnish with fresh chopped parsley, if desired.
Refrigerate covered up to 4 days; freeze in airtight container up to 3 months. Reheat gently on stovetop or microwave until warmed through.
slow cooker (optional; stovetop works equally well) · large pot with lid
Yes. Blanch the whole cabbage head in boiling water for 5–8 minutes to soften the leaves, making them pliable enough to wrap without tearing.
Yes. Substitute equal parts white or brown rice for the cauliflower rice, though cooking time may increase slightly as rice takes longer to soften.
Refrigerate covered for up to 4 days. Reheat gently on the stovetop or microwave individual portions until warmed through.
Yes. Freeze in an airtight container for up to 3 months before or after cooking. Thaw overnight in the refrigerator and reheat gently.
The cabbage leaves should be very tender and the filling heated through, typically 45–60 minutes on low in a slow cooker or 1–1.5 hours in a covered pot on the stovetop.
