High-Protein Cabbage Rolls
Tender cabbage leaves filled with seasoned ground meat and baked in a rich tomato sauce — high-protein, low-carb, and ready in 70 minutes
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These high-protein keto cabbage rolls are classic comfort food made low-carb. Soft cabbage leaves are stuffed with a savory ground beef (or beef-and-pork) filling, then baked in a simple sugar-free tomato sauce until tender and flavorful. Every serving of 2 rolls delivers 35 g of protein and only 7 g net carbs.
Completely sugar-free, low-carb, and perfect for a hearty dinner or make-ahead meal.
Prep
25 min
Cook
45 min
Servings
6 (12 rolls)
Protein
35g
Net Carbs
7g
Calories
380
Why you’ll love these rolls
- 35g protein per serving (2 rolls) — a complete high-protein meal
- Only 7g net carbs and fully sugar-free
- Classic comfort food without the rice or breadcrumbs
- Ready in about 70 minutes
- Great for meal prep and leftovers
- Satisfying and family-friendly
Health notes
- High protein: Ground meat creates a protein-dense filling.
- Low carb: No rice or traditional fillers — just meat and cabbage.
- Sugar-free: Use a no-sugar-added tomato sauce or crushed tomatoes.
- Vegetable boost: Cabbage adds volume and fiber with minimal carbs.
Key element — soften the cabbage leaves
Blanching or freezing the cabbage makes the leaves pliable so they roll easily without tearing. Don’t skip this step.
New High Protein Recipes
High-Protein Cabbage Rolls
Ingredients
Instructions
- : Prepare the cabbage. Bring a large pot of water to a boil. Core the cabbage and carefully separate 12 large leaves. Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside to cool. (Alternatively, freeze the whole head overnight, then thaw — the leaves will peel easily.). 2. Make the filling. In a large bowl, combine the ground beef, onion, garlic, egg, almond flour or Parmesan, Italian seasoning, salt, pepper, and optional parsley. Mix gently until just combined — do not overwork. 3. Assemble the rolls. Place a cabbage leaf on a flat surface. Add about ⅓ cup of filling near the stem end. Fold the sides in and roll tightly like a burrito. Repeat with remaining leaves and filling. Place the rolls seam-side down in a lightly greased baking dish. 4. Make the sauce & bake. Stir together the tomato sauce, broth, Italian seasoning, salt, and pepper. Pour the sauce evenly over the cabbage rolls. Cover the dish tightly with foil and bake at 375°F (190°C) for 40–45 minutes until the meat is cooked through and the cabbage is tender. 5. Rest and serve. Let the rolls rest 5–10 minutes before serving. Spoon extra sauce over the top. Serve hot.
Notes & Tips
- Blanch or freeze the cabbage so the leaves roll without tearing.
- Don’t overmix the meat filling — it stays more tender.
- Pack the rolls snugly in the dish so they hold their shape while baking.
- These taste even better the next day as the flavors meld.
- For a thicker sauce, uncover the dish for the last 10 minutes of baking.
- Nutrition: NutrientPer serving (2 rolls)
- Nutrition: Calories380
- Nutrition: Protein35g
- Nutrition: Net carbohydrates7g
- Nutrition: Total carbohydrates10g
- Nutrition: Fiber3g
- Nutrition: Total fat20g
- Nutrition: Sodium620mg
- Nutrition: Estimates based on lean ground beef, cabbage, and sugar-free tomato sauce. Exact numbers vary with meat fat content and sauce brand.
- Nutrition: Beef & pork mix:
- Nutrition: Use half ground beef and half ground pork for a richer, more traditional flavor.
- Nutrition: Cheesy version:
- Nutrition: Add a sprinkle of mozzarella or Parmesan on top during the last 10 minutes of baking.
- Nutrition: Spicy rolls:
- Nutrition: Add red pepper flakes or diced chili to the filling and sauce.
- Nutrition: Unstuffed version:
- Nutrition: Chop the cabbage and cook everything together in a skillet for a faster “deconstructed” meal.
Variations & serving ideas
- 2 cups sugar-free tomato sauce or crushed tomatoes (no sugar added)
- ½ cup beef or chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Turkey version: Use ground turkey for a leaner filling.
- Higher protein: Add a scoop of unflavored protein powder or extra lean ground meat.
- Dairy-free: Skip the Parmesan and use almond flour only.
- Spicy: Add red pepper flakes or a diced jalapeño to the filling.
Storage
- MethodTimeNotes
- RefrigeratorUp to 4 daysStore covered; reheat in the oven or microwave
- FreezerUp to 2 monthsFreeze cooked rolls in sauce; thaw overnight in the fridge
- Meal prepUp to 4 daysExcellent for high-protein make-ahead dinners
Frequently asked questions
1. Protein per serving (2 rolls)?
35 grams 25 grams 30 grams 20 grams
2. Net carbs per serving?
12g 7g 4g 15g
3. Why soften the cabbage leaves first?
It is required for safety So they roll easily without tearing It reduces the protein It is not important
4. About how long do these take?
30 minutes About 70 minutes 15 minutes 2 hours of baking
5. Best way to store leftovers?
At room temperature Covered in the refrigerator for up to 4 days Uncovered on the counter Frozen without sauce Try again
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