How To make Keto Stuffed Cabbage Rolls (Gluten-Free & Low Carb Recipe)

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

How To make Keto Stuffed Cabbage Rolls (Gluten-Free & Low Carb Recipe)

Full Recipe + Tips & Tricks:

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1. What is the best cabbage for cabbage rolls

You can make these Keto cabbage rolls recipe with red, green, savoy, napa, or Chinese cabbage.

It’s worth mentioning that they all have slightly different tastes and textures and some will cook faster than others. Savoy and Chinese will cook faster and peel easier than white or red cabbage.

2. How to remove the cabbage leaves for cabbage rolls

One of the most important steps when making these easily stuffed cabbage rolls is separating and preparing the cabbage leaves.

And there are 2 ways of separating the leaves:

a. Boil the cabbage head in water with salt and vinegar. put the head into a big pot and fill it halfway with water. You should have enough water to cover the head but leave some free space at the top so it won’t overflow when boiling.

When the leaves begin to soften and turn their color into yellowish, remove the pot from the heat and carefully reserve 2 cups of water from the pot. We’ll use this later when cooking the rolls.

Drain and let the cabbage cool down until it’s safe to handle. Then pull the leaves off and stack them on a plate for later use.

b. Freeze the cabbage. If the first step seems a bit complicated, then you’ll be happy to know that this method is much easier.

Just remove the tough outer leaves, rinse and remove the core, then wrap it in cling film* or Ziploc bags*. Repeat this process if you have more than one cabbage heads, then freeze them.

When you’re ready to cook the Keto stuffed cabbage rolls, defrost the heads and the leaves will come off super simple.

This method is safer and easier than the first, but it takes more time as you’ll have to freeze the cabbage head for at least 6 hours (usually overnight) and then allow it a few hours to defrost.

3. What is the best rice for cabbage rolls

The traditional stuffed cabbage rolls are made with long-grain white rice, love Basmati or Jasmine, because it’s fluffier and less sticky which makes it great in stuffings.

So if you want them with rice, then this is what you should go for.

But it’s worth mentioning that rice contains carbs and if you want them low-carb then your only option is cauliflower rice.

4. What is the best way to make stuffed cabbage rolls

There are 4 ways to make them:

In the oven, as explained in the recipe at the bottom of the article.
On the stovetop. Follow the recipe up until the part where it says to cook the stuffed cabbage rolls in the oven and instead of doing this, boil them on the stovetop. You’d have to bring them to a light boil, then cover and simmer for 40 minutes on medium heat.
In a slow cooker*.
In an Instant Pot*.

Making these incredible stuffed cabbage rolls in the oven is definitely my preferred method and it’s also the traditional way. Actually, the real traditional way is in a clay dish but that’s not very common anymore.

The stovetop method is pretty similar to the oven, and I will explain the last two in the next tips.

5. How to make stuffed cabbage rolls in a slow cooker

Making these incredible stuffed cabbage rolls in a slow cooker* couldn’t be easier. Just follow these steps and you’re excellent to go:

Follow the recipe until you have all the rolls ready for cooking.
Add half of the tomato sauce in the slow cooker and layer the rolls with the seam side down.
Then add the remaining sauce and water, cover, and cook on LOW for 8 hours.
6. How to make Keto cabbage rolls in an Instant Pot

Follow the recipe until you have all the rolls ready for cooking.
In an Instant Pot*, combine the reserved water with the sauce, then layer the rolls.
Close and lock the lid.
Press MANUAL or PRESSURE COOK and set the timer to 7 minutes. When the time is up, wait 5 minutes before releasing the pressure manually.

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