Cabbage Rolls without the Carbs

Tangy, tender cabbage rolls - just like the galumpkis mom used to make only low carb. These are going to become a permanent part of your menu.
Course Main
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 140kcal
Author Lowcarbology Editorial


  • 1 head of cabbage about 1 pound
  • 1/2 pound of ground beef
  • 1/4 cup parsley
  • 1/4 cup onion
  • 2 cups of raw cauliflower chopped fine
  • 1 egg
  • salt and pepper


  • 1 cup tomato sauce
  • Pinch of ground cloves
  • Stevia or xylitol to taste
  • 1/4 cup sour cream.


  • Core the cabbage and pull off the first layer of outer leaves.
  • Place in a large pot with about 2 inches of boiling water.
  • Let cabbage steam until the leaves pull off easily and are very pliable without being mushy..
  • Let cool.
  • Process cauliflower in food processor until it is finely chopped, about the size of rice.
  • Set aside.
  • Cook the ground beef with the onion.
  • Drain well.
  • Add salt and pepper to tast.
  • Mix the parsley, beef, and raw cauliflower in a bowl.
  • Beat the egg and mix in well. This will help the filling stick together.
  • Lay a cabbage leaf flat on the counter.
  • Slash the bottom vein if it doesn't seem pliable.
  • Add a tablespoon of the meat mixture to the cabbage and roll up.
  • Repeat with all of the cabbage leaves that are big enough.


  • Whisk the tomato, cloves, sweetener, and sour cream together until smooth.
  • Add a little water to thin it down if needed.

To Cook

  • Add about 1/4 cup to the bottom of a slow cooker.
  • Lay the rolls in the slow cooker.
  • Cover with the remaining sauce.
  • Cook on low for 6 hours or cover or cook in the oven at 350F for an hour.


9.4 carbs / 5.9 net carbs per serving


Calories: 140kcal | Carbohydrates: 13g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 296mg | Potassium: 677mg | Fiber: 5g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 79.3mg | Calcium: 95mg | Iron: 2.5mg