Gather these simple ingredients to create a hearty, keto-friendly dinner that’s bursting with flavor:

• Cauliflower Rice: The star low-carb component. Opt for frozen cauliflower rice for ultimate convenience, or fresh if you prefer to rice it yourself. (For a non-keto version, you can substitute 1 cup of dry brown rice.)
• Lean Ground Beef: Provides a robust, meaty base for your casserole.
• Ground Pork: Adds a layer of rich flavor and a touch of fat to keep the dish moist and savory.
• Olive Oil: Used for sautéing the aromatics and cabbage.
• Finely Chopped Garlic Clove: Essential for aromatic depth. Freshly minced garlic offers the best flavor.
• Chopped Onion: Contributes sweetness and savory notes as it caramelizes.
• Thinly Sliced or Shredded Cabbage: The main vegetable component. Approximately 10 cups (about 24 ounces) of shredded cabbage will cook down significantly.
• Tomato Sauce: Choose a brand without added sugar or oil to maintain the keto focus. Canned tomato sauce or a simple marinara works well.
• Diced Tomatoes (from a can): Adds chunky texture and a bright, tangy tomato base. Do not drain the can, as the juices are integral to the sauce.
• Finely Chopped Fresh Parsley: Brings a fresh, herbaceous brightness to the dish.
• Salt and Pepper: Season to taste, enhancing all the other flavors.
• Dried Dill: A classic pairing with cabbage and Eastern European flavors, adding a distinct aromatic quality.
• Nonfat Plain Greek Yogurt (or Sour Cream): A creamy topping for serving. Greek yogurt offers more protein, while sour cream is a traditional choice. Both are low-carb friendly.
• Fresh Dill or Fresh Parsley: Optional, but highly recommended for garnish to elevate presentation and freshness.

If you’re opting for the carb-rich version of this recipe with brown rice, begin by cooking the rice according to package directions. Brown rice typically takes around 45 minutes on the stovetop, so starting it first allows it to cook while you prepare the remaining components of the meal.

Regardless of your rice choice, ensure all your vegetables are prepped before you start cooking. Thinly slice the cabbage, chop the onion, finely mince the garlic, steam the riced cauliflower (if using frozen), and chop the fresh parsley. This mise en place is crucial, as the cooking steps move quite quickly once you begin!

For the cauliflower rice, I typically thaw frozen bags by heating them in the microwave for approximately 4 minutes, stirring halfway through to ensure even heating. If your cauliflower rice appears watery after steaming, be sure to drain it thoroughly. In my experience, this step is often unnecessary with good quality frozen cauliflower rice.

Next, place your large Dutch oven on the stovetop over medium heat. Add the lean ground beef and ground pork. There’s no need to add extra oil at this stage, as the pork will render plenty of fat. Use a sturdy spatula to break the meat into small crumbles as it browns evenly. This browning process will take about 10-12 minutes.

Once both the ground beef and pork have fully browned and are cooked through, use your spatula to carefully remove the cooked meat from the pot. Transfer it to a separate bowl and set it aside for a moment. This ensures the meat doesn’t overcook while you sauté the vegetables, and allows you to control the fat if you choose to drain any excess from the pot.

With the Dutch oven still on medium heat (you don’t need to wipe it clean; the residual flavors are a bonus!), add the olive oil. Then, toss in the thinly sliced cabbage, chopped onion, and minced garlic. Stir occasionally, allowing the vegetables to soften and brown slightly. This process usually takes about 10 minutes, as the cabbage will reduce significantly in volume and become wonderfully tender.

Now, return the cooked meat to the pot with the softened cabbage and aromatics. Stir in the canned diced tomatoes (undrained, to preserve their liquid and flavor), the tomato sauce, fresh parsley, dried dill, salt, and black pepper. Mix all the ingredients thoroughly until well combined. Heat the mixture to a gentle simmer, which should only take a minute or two, allowing all the flavors to marry beautifully.

Remove the Dutch oven from the heat. Stir in the steamed cauliflower rice (or the cooked and drained brown rice, if you’re making the carb-rich version) until it’s evenly distributed throughout the hearty cabbage and meat mixture. This step completes the one-pot magic!

To serve: Divide your flavorful deconstructed low carb cabbage rolls evenly among four bowls. For a final touch, add a generous dollop of plain Greek yogurt (or sour cream) on top of each serving. Garnish with a sprinkle of fresh herbs, such as additional dill or parsley, for a burst of color and freshness. Serve immediately and enjoy this comforting, easy meal!

• 3
  cups
  riced cauliflower, frozen
  (about 300 grams; or substitute 1 cup dry brown rice for a carb-rich version)
• 1
  lb.
  ground beef, lean
  (454 grams)
• ½
  lb.
  ground pork
  (227 grams)
• 1
  tablespoon
  olive oil
• 1
  clove
  garlic, finely chopped
• 1
  cup
  chopped onion
• 10
  cups
  cabbage, thinly sliced
  (about 24 ounces of shredded cabbage)
• 8
  ounces
  tomato sauce
  (227 grams; no added sugar or oil; canned tomato sauce or marinara works)
• 14.5
  ounces
  diced tomatoes (canned)
  (411 grams, do not drain)
• ¼
  cup
  fresh parsley, finely chopped
• 1
  teaspoon
  dill weed, dried
• ½
  teaspoon
  black pepper
• salt, to taste
• ¼
  cup
  nonfat Greek yogurt, plain
  (can substitute with ¼ cup of sour cream)
• additional dill or parsley, to garnish
  (optional)

1. If you are using rice instead of riced cauliflower, start cooking the brown rice in water according to package directions. It may take up to 45 minutes, so prepare the rest of the meal while it cooks. (The keto version is a bit easier!)
2. Thinly slice the cabbage, chop the onion, mince the garlic, steam the riced cauliflower (if using), and chop the parsley. For frozen cauliflower rice, I recommend microwaving for 4 minutes, stirring halfway. Drain if watery.
3. In a large Dutch oven over medium heat, brown the ground beef and pork, breaking up the meat with a spatula. This takes about 10-12 minutes. Once cooked, remove the meat from the pot and set it aside.
4. Add olive oil to the same Dutch oven (no need to clean it). Add the garlic, onion, and sliced cabbage. Cook, stirring occasionally, for about 10 minutes, until the cabbage softens, shrinks, and begins to brown.
5. Return the cooked meat to the pot. Stir in the tomato sauce, undrained canned diced tomatoes, parsley, dried dill, salt, and black pepper. Bring the mixture to a gentle simmer for 1-2 minutes to heat through and combine flavors.
6. Remove the Dutch oven from the heat. Stir the cooked cauliflower rice (or brown rice) into the cabbage and meat mixture until thoroughly combined.
7. To serve: Divide the unstuffed cabbage roll mixture into four bowls or food storage containers. Top each serving with 1 tablespoon of plain Greek yogurt (or sour cream) and garnish with additional fresh parsley or dill, if desired. Enjoy your easy, hearty meal!

Expert Tips from Dietitian Summer Yule

This is a level 1 recipe (may help support fat loss). I originally shared this recipe using brown rice and sour cream. By swapping out regular rice for cauliflower rice and using Greek yogurt instead of sour cream, we transform this into a keto-friendly meal, reducing it by about 150 calories per serving. This brings our keto cabbage meal to under 500 calories, all while remaining incredibly delicious.

It’s worth noting that the strategies for making a meal lower in carbs often coincide with reducing calories. Many effective low-carb approaches also naturally decrease caloric intake.

Crucially, the meal components that are most effective at promoting satiety – such as high-protein meat and non-starchy vegetables – are retained in this low-carb version. This inherent characteristic is a key reason why low-carb diets are a successful weight loss approach for many individuals. It empowers you to create satisfying, calorie-controlled meals without constant calorie counting.

That said, I intentionally included the option for brown rice for those who prefer it. I understand that for some, a true cabbage roll experience isn’t complete without rice! With brown rice, this recipe yields approximately 613 calories per serving, making it a perfectly balanced moderate-calorie meal.

Is the cauliflower version “better” than the rice version? If your primary goal is weight loss or if you’re managing diabetes through nutrition therapy, then the cauliflower rice cabbage rolls may indeed be a more suitable choice for you. However, from a broader health perspective, both dishes can be considered healthy, as they are rich in nutritious whole foods.

Nutrition information provided is for one serving of the recipe made with cauliflower rice and non-fat plain Greek yogurt. Carbohydrate content listed refers to net carbs (total carbs minus fiber).