Keto Cabbage Roll in a Bowl - Low Carb & Gluten Free!

A bowl of keto cabbage roll in a bowl topped with sour cream.

5 from 1 vote

Keto Cabbage Roll in a Bowl - Low Carb & Gluten Free!

This Keto Cabbage Roll in a Bowl recipe is a great way to enjoy the flavour of cabbage rolls, with far less effort. An easy, one pan meal!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Polish, Ukrainian

Diet: Diabetic, Gluten Free, Low Lactose

Servings: Servings

Calories: 545kcal

Equipment

1 Large Skillet

Ingredients

½ cup Chicken Broth
⅓ cup Plain Tomato Sauce No sugar added
¼ cup Fresh Parsley, Chopped or 1 tablespoon Dried Parsley Flakes
2 tablespoon Fresh Dill, Chopped or 2 teaspoon Dill Weed
2 teaspoon Caraway Seeds
1 teaspoon Smoked Paprika
Salt and Pepper to taste
1 Small Green Cabbage
6 slices Bacon chopped
500 g Frozen Cauliflower Rice thawed and drained
1 Small Yellow Onion chopped
4 Garlic Cloves pressed or finely minced
1 lb Ground Beef or Ground Chicken
Optional Garnishes: Fresh Parsley, Sour Cream, etc

Instructions

Whisk together the chicken broth, tomato sauce, parsley, dill, caraway seeds, and smoked paprika.
Season with a little salt and pepper, set aside.
Trim the cabbage if necessary, Slice into ½ inch wide slices. Set aside.
In a LARGE pan over medium-high heat, cook the bacon until the fat has rendered down, and the bacon is almost crispy.
Pour off most of the fat, leaving about 1 tablespoon in the pan. Set the reserved fat aside.
Add the cauliflower rice to the pan, cook - stirring frequently - until it looks a bit dry and is starting to brown up a little.
Add the onion and garlic to the pan, continue cooking until the onion is tender.
Add the ground meat, using a spatula to break it up.
Continue cooking until meat is browned - it doesn’t necessarily have to be cooked through, though.
Add the prepared cabbage and sauce to the pan, stir well to combine.
Allow to simmer for about 20 minutes, or until the cabbage is tender.
Taste, season with additional salt and pepper, if needed.
Serve hot, with a dollop of sour cream and some chopped fresh herbs, if desired.

Notes

Once cooled to almost room temperature, leftovers can be transferred to an airtight container and kept in the fridge for 3-4 days. Best served reheated.

Nutrition