Stuffed cabbage rolls are satisfying, delicious, and easy to make. This Swedish-inspired low carb version uses cauliflower instead of rice and a delicious cream sauce instead of tomato. It's a tasty crowd-pleaser that will delight family and friends!
September 9 2019 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Stuffed cabbage rolls are satisfying, delicious, and easy to make. This Swedish-inspired low carb version uses cauliflower instead of rice and a delicious cream sauce instead of tomato. It's a tasty crowd-pleaser that will delight family and friends!
USMetric
4 servingservings
Ingredients
Stuffed cabbage
- 1 lb 450 g savoy cabbage, whole leaves
- 7 oz. 200 g cauliflower, shredded
- 1 (4 oz.) 1 (110 g) yellow onion, finely choppedyellow onions, finely chopped
- 2 oz. 55 g butter, for frying
- 1½ lbs 650 g ground pork , or any other ground meat
- 2⁄3 cup 160 ml heavy whipping cream
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
Gravy
- 1 cup 240 ml heavy whipping cream
- 1 tbsp 1 tbsp tamari soy sauce, and the cooking juices
- salt and pepper
Serving
- 4 tbsp 4 tbsp lingonberries (optional)
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Making low carb simple
Instructions
Preheat the oven to 400°F (200°C).
Cut off the root of the savoy cabbage with a sharp knife and boil the leaves in lightly salted water for 3-5 minutes. Loosen the leaves and let them drain. One serving is three cabbage leaves/rolls per person.
Fry shredded cauliflower and onion in butter until soft. Salt and pepper to taste. Allow to cool.
See AlsoHow to Make German Schnitzel Recipe: Oma's Classic SchweineschnitzelEasy Beef Bourguignon Recipe - Old Fashioned Comfort Food!Gluten free sweet and sour chicken recipe (low FODMAP & dairy free)The BEST Thanksgiving Dinner Holiday Favorite Menu Recipes {Classics, Improved and Traditional Delicious Dishes}In a bowl, combine cauliflower/onion mix with uncooked ground meat, cream, salt and pepper. Add a dollop of this mixture in the middle of each cabbage leaf. Fold the edges and roll up.
Fry the rolls seam-side down in butter. Turn and keep frying until they get a nice caramelized color. Place the rolls in an ovenproof dish and bake for 30 minutes. Reserve the cooking juice.
In a saucepan, add cream, cooking juice and soy sauce and bring to a boil. Simmer for 5 minutes or until the sauce thickens.
Serve cabbage rolls with the sauce and optional lingonberries.
Tips
Traditionally, cabbage rolls are made with green cabbage. It's more practical to use savoy cabbage instead, because the leaves loosen more easily and are less likely to rip.
Roll up starting from the thicker core end of the cabbage.
If the leaves do rip, don't worry. Use them anyway. Also feel free to use tooth picks to hold the cabbage rolls together during cooking. Remove the toothpick before serving.
Can't find lingonberries?
Sugarless cranberry sauce is good substitute.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
8 comments
1
carol.doherty
February 1 2020
How tp print recipes
Reply: #2
2
Reply to comment #1 by carol.doherty
Kristin Parker Team Diet Doctor
February 3 2020
How tp print recipes
Click the printer icon at the top right of the recipe page.
3
USACarol
August 3 2020
Hurray! I’ve been wishing for a low carb/keto Swedish version of stuffed cabbage rolls. My grandmother used to make the traditional Swedish ones with the cream style sauce, and I never found her recipe after she died. I’ve googled, but it seems every recipe I find on the internet calls for tomato sauce for cabbage rolls. I’m so happy to find this here! Thank you!
4
Heather
February 12 2021
Made this last night is was a hit. Really fun to make and the sauce was perfect. It took me more like 30 minutes to get it to a richer consistency but it was worth the wait. I snuck in some greens by adding two handfuls of finely chopped baby spinach. That was the only alteration. Otherwise a really heart recipe for a cold winter evening. Will be making this again!
Reply: #5
5
Reply to comment #4 by Heather
Kristin Parker Team Diet Doctor
February 12 2021
Made this last night is was a hit. Really fun to make and the sauce was perfect. It took me more like 30 minutes to get it to a richer consistency but it was worth the wait. I snuck in some greens by adding two handfuls of finely chopped baby spinach. That was the only alteration. Otherwise a really heart recipe for a cold winter evening. Will be making this again!
I'm glad you enjoyed this dish! Thank you for taking the time to let us know.
6
Dejan
March 14 2021
Hi thank you for the lovely recipe. In my tradition Serbian stuffed cabbage leafs are called ‘Sarma’. Tha main thing is that Sarma stuffed cabbage leaves are made from souercrout leaves. So this must be fermented cabbage. This is fantastic conforting food, very tasty, healthy and we usually make quite a big pot which can last over the week. There are some recipes on the YouTube the only thing is to replace rice with cauliflower rice. Try this sauercraut stuffed cabbage leaves - Sarma its a life changing experience:-)
7
Kiran
April 25 2021
Hi! I made this and have loads of the pork mixture left - can this be frozen with the cream in it?
Reply: #8
8
Reply to comment #7 by Kiran
Kerry Merritt Team Diet Doctor
April 25 2021
Hi! I made this and have loads of the pork mixture left - can this be frozen with the cream in it?
Yes, that should work fine!
