Low Carb Stuffed Cabbage

Low Carb Stuffed Cabbage

Low Carb Stuffed Cabbage

Recipe by Lucy ChesnaCourse: Dinner, LunchesCuisine: Italian


Prep time


Cooking time




Total time



I love stuffed cabbage but I always made with rice so I changed it up a little using instead cauliflower rice and hot sausage. Let’s say it didn’t last in my house and their were no leftovers.


  • 1 large cabbage

  • 3 cups of steamed rice cauliflower

  • 1 lb ground meat or sausage (I used hot sausage)

  • salt and pepper to taste

  • 1 onion, finely diced

  • 2 cloves garlic, minced

  • 2 peppers, finely diced

  • 1/4 cup fresh parsley, diced ( 2 TBSP dried parsley)

  • 2 tsp paprika

  • 2 tbsp olive oil

  • 1 tsp white vinegar

  • 2 tsp oregano

  • 2 cups tomato sauce


  • Preheat oven 350
  • Core the cabbage.
  • Bring a large pot of salted water to a rapid boil.
  • Add the cabbage and blanch it for 15 minutes, turning often or until leaves are softened.
  • Gently separate leaves.
  • Carefully cut out the center vein from 10 of the largest leaves and set the leaves aside.
  • Cook the ground meat or sausage in a large pan; drain and set aside
  • Pour olive oil in pan and sauté the onions, garlic and peppers. Then add all the seasonings to it.
  • Pour the meat and cauliflower rice to the mixture; mix well
  • To make the filling
  • Season to taste with salt and black pepper.
  • Place about ½ cup of the filling in the center of the leaf. Fold bottom half of leaf over filling, then fold in sides and roll up tightly.
  • Place the cabbage rolls side by side in rows, seam-side down, in a baking dish
  • The cabbage rolls should be tightly packed in a single layer.
  • To make the sauce, in a bowl combine the tomato sauce, olive oil, vinegar, dried oregano and garlic powder.
  • Pour the sauce over the cabbage rolls.
  • In the oven and let it bake for 20 minutes

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