These Low Carb Cabbage Rolls Slapped So Hard I Might Never Go Back to Rice Again

Hey friends! 🥬🔥

I’ve been trying to cut back on carbs lately, so when I found this creative cabbage roll recipe on Reddit I got excited. It swaps rice for cauliflower rice and adds hot Italian sausage and cream cheese for serious flavor and richness. I made them on my pellet grill for a smoky twist and they turned out fantastic.

These are hearty, comforting, and surprisingly low carb. The charred cabbage tips and rich tomato sauce made them taste even better than traditional versions.

My Cooking Experience

Mixing the filling with my hands was messy but satisfying. The cream cheese really does give everything a luxurious texture. Rolling the thawed cabbage leaves was much easier than I expected. I loved the final high-heat blast that crisped up the edges — that char is everything.

We served them with a dollop of sour cream on the side. Even my non-keto family members loved them!

Smoky Low-Carb Cabbage Rolls

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Ingredients

• 12-14 large green cabbage leaves (thawed and patted dry)

• 1 lb 80/20 ground beef

• ½ lb hot Italian sausage (casing removed)

• 1½ cups riced cauliflower

• 2 oz cream cheese (softened)

• ½ cup finely diced onion

• 3 cloves garlic, minced

• 1 egg

• 1 tbsp smoked paprika + salt + cracked black pepper (to taste)

• Sauce:

• 1 can (14 oz) tomato puree or crushed tomatoes (no sugar added)

• 2 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• ½ tsp red pepper flakes (optional)

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Directions

• In a large bowl, combine ground beef, sausage, cauliflower rice, cream cheese, onion, garlic, egg, and seasonings. Mix thoroughly with your hands.
• Trim the thick vein from each cabbage leaf. Place a generous log of filling at the stem end, fold in sides, and roll tightly.
• Whisk together tomato puree, apple cider vinegar, Worcestershire, and red pepper flakes.
• Pour a thin layer of sauce into a large cast-iron skillet. Pack the rolls seam-side down. Pour remaining sauce over the top, leaving the very tops exposed.
• Preheat grill/oven to 300°F. Cook uncovered for 45 minutes.
• Increase heat to 400°F and cook another 15–20 minutes until internal temperature reaches 165°F and cabbage tips are charred.
• Rest for 5 minutes before serving.

These cabbage rolls are packed with flavor and surprisingly satisfying without the rice. The hot sausage gives a nice kick, the cream cheese keeps everything moist, and that smoky char on the cabbage is addictive. Perfect for meal prep too they reheat beautifully.

If you’re doing low carb or just want a fun twist on a classic, give these a try!Cabbage Rolls