Low-Carb Stuffed Cabbage Hotdish

photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
Ready In:
1hr 40mins




  • Preheat oven to 350.
  • In a large pot, steam the cabbage for 10 minutes or until the leaves are softened enough to peel away.
  • Cool and separate leaves, gently shake off moisture, and set aside. Melt butter in a skillet and saute onions until they are golden.
  • Remove half the onions to a bowl containing the ground beef and pork sausage. Mix in the rice and allspice gently with your hands.
  • To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, salt and seasonings.
  • Simmer for 15 minutes.
  • Place a small amount of meat mixture on each cabbage leaf.
  • Fold leaf over to enclose meat and starting at the stem end, roll up.
  • Place rolls, seam side down in a buttered baking dish.
  • Cover with tomato mixture and bake, uncovered for 1 hour.
  • Serve with sour cream.

Questions & Replies

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  1. I put my cabbage in the freezer and take it out the night before I make them, this saves a lot of time and moisture in the kitchen.
  2. Good. Not fabulous. For the amount of work, I will probably make something else in the future.
  3. The recipe is great as a starter and it was easy to put together and thank you so much for sharing, I had no idea where to start :) I used fresh homegrown tomatoes, homegrown onions and added 4 Serrano peppers (we like it spicy) and 4 chopped cloves of garlic, turmeric, Italian seasoning, ground pepper. Also I added about 3/4 cup of uncooked rice to the meat mixture - baked for 45 minutes until nice and bubbly then put parmesan cheese on top - turned the oven off and let it sit for about 15 minutes - it was delicious and I appreciate you sharing!
  4. My family loved this, and it was our first experience with stuffed cabbage rolls. Of course, I adapted the tomato portion of the sauce recipe to what I had, using a 23-oz. can of crushed tomatoes, and half a 4-oz. tube of SUN-DRIED tomato paste. The sauce was very flavorful, and yes, the filling itself, less so, but with some sauce in each bite, it didn't matter. Thank you!<br/>P.S. When the hour of baking time had passed, I turned the oven off, busy with fresh green bean preparation, then ran out the door to pick the kids up. Result? An extra hour in a cooling-down oven, with no bad consequences. And I didn't have to reheat it when we were ready for dinner!
  5. This recipe is NOT quick & easy. It IS very bland, however. I prepared it exactly according to recipe. It's healthy and filling, but very very boring. I won't be making this one again. Sorry.


  1. I read other home cooks' reviews and decided to add cumin, oregano and salt in the filling. As for the sauce, I used Italian stewed tomatoes instead of diced tomatoes. Added 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce and fresh thyme. The flavor was pretty good. However, this recipe takes time and effort. I wouldn't say that the result was all worth it.
  2. Used only ground beef. Added 1 egg to the ground beef mixture with just a pinch of All Spice. Very tasty recipe! Stick to 1 hour. 1:25 dries the rolls out too much.
  3. Leave out the thyme, and allspice, use Ketchup instead of the tomato paste, and layer 1-2 cans of Sauerkraut on top then more tomato. Use hot sausage to taste.
  4. This is a really great version of a classic comfort food. I substituted about three cloves minced fresh garlicfor the garlic powder, and added a little salt and fresh black papper to the meat mixture and a few red pepper flakes to the sauce. Just an FYI; it made up just enough for a 9 x 13 baking dish. Thanks CoolMonday!
  5. Love this recipe and my husband does too! The only thing I added to the mix was garlic and lots of freshly ground pepper and that made it extra fabulous. Also switched out the beef and pork for Lean Ground Turkey. Absolutely delicious!



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