• 8 large cabbage leaves
  • 1 pound ground beef or turkey
  • 1/2 cup cauliflower rice
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup sugar-free tomato sauce
  • 1 cup beef or chicken broth
  • 1 tablespoon olive oil


  1. Preheat the oven to 375°F (190°C).
  2. Bring a large pot of water to a boil. Add the cabbage leaves and blanch them for 2-3 minutes, then remove and place in ice water to cool. Pat dry with paper towels.
  3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened.
  4. Add the ground meat to the skillet and cook until browned. Stir in the cauliflower rice, dried thyme, dried oregano, salt, and pepper. Cook for another 2-3 minutes until the cauliflower rice is tender.
  5. Lay out a cabbage leaf and place a portion of the meat mixture in the center. Roll up the leaf, tucking in the sides as you go, to form a neat roll. Repeat with the remaining leaves and filling.
  6. Place the stuffed cabbage rolls in a baking dish. Pour the sugar-free tomato sauce and broth over the rolls.
  7. Cover the baking dish with aluminum foil and bake for about 30-40 minutes, or until the cabbage is tender.
  8. Serve the stuffed cabbage rolls hot, spooning some of the sauce over them.

Nutrition Information (per serving, recipe makes about 4 servings): (Note: These values are approximate and can vary based on ingredients and serving sizes.)

  • Calories: ~300
  • Total Fat: ~18g
  • Saturated Fat: ~6g
  • Total Carbohydrates: ~10g
  • Dietary Fiber: ~4g
  • Sugars: ~5g
  • Protein: ~25g

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