Low Carb Stuffed Cabbage Leaves

This recipe came from Episode 10 of the Eat Your Way to Wellness


  • 1 head of green cabbage
  • Sauce:
  • 2 -24 oz jars of pureed tomatoes
  • 1 sweet onion, diced
  • 1/2 cup water (to rinse out the tomato jars)
  • 1/2 cup apple cider vinegar
  • 1/2 cup no sulfate or sugar added raisins
  • Filling:
  • 1 lb ground beef – find my beef of choice HERE.
  • 1 cup cauliflower rice (use pre made for a time saver!)
  • 1 cup grated carrot (about 4-5 medium sticks)
  • 1 tsp dried thyme
  • 1/4 tsp pink salt
  • 1 cup reserved cabbage water
Makes approx. 18 stuffed leaves


*many steps but easy and #worthit
  • Prep and Sauce:
  • Preheat the oven to 400 F
  • In a food processor, grate carrots, cauliflower (if not pre-done), and onion. Place in separate bowls.
  • Carefully remove the core of your cabbage with a paring knife. Remove as much of the core as you are able.
  • In a large pot, fill 1/4 of the way with water and add a steaming grate/ bucket (if you have one, if not, skip this step).
  • Add the whole head of cabbage, core side down.
  • Steam cabbage head on medium heat for 20-30 minutes while you prepare the rest of the recipe.
  • In a large cast iron dutch oven, sauté beef until cooked through, then using a slotted spoon, remove beef and set aside.
  • Into the same pot, add onions and sauté for 4-5 minutes until translucent.
  • Add raisins and apple cider vinegar.
  • Add tomatoes.
  • Use water to swirl around tomato jars, then add to the sauce.
  • Simmer for 20 minutes.
  • Carefully remove cabbage from the water – it is hot!
  • Begin to prepare the leaves but reserving about 6 outer leaves and set off to the side – we will use these later!
  • Then take 15-20 inner leaves, and with a paring knife, trim off the bulging stem to have a smoother, flatter pocket for filling.
  • Assembly time!
  • Line the bottom and sides of a cast iron dutch oven with cabbage leaves – this protects the stuffed leaves so they are not on direct heat while baking.
  • In a bowl, mix cooked beef, carrots, cauliflower, thyme, and salt + 1 cup tomato sauce
  • Lay out 1 cabbage leaf on your work surface.
  • Add 2 tbsp if filing to the bottom portion of the leaf and roll – roll the bottom of the leaf up, then one side in, then the other side in, then roll up from the bottom again.
  • Place stuffed leaf into the cast iron pot.
  • Continue to stuff and layer leaves into the pot.
  • Then, when the filling is done (should make 15-20 leaves), 1 take 1 cup cabbage water and 1 cup tomato sauce and pour it over the cabbage.
  • Then, cover the entire pot with the 2-3 of the remaining leaves (flat, unstuffed) along the top like an umbrella. Make sure the umbrella stays within the sides of the pot.
  • Add the cast iron lid and cook at 400F degrees for 60 minutes.
  • When you’re ready to eat, top with extra sauce.
  • YUMMM!

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