Low-carb stuffed cabbage rolls with spicy hollandaise wrap a hearty filling of seasoned ground beef and cauli-rice in tender savoy cabbage leaves. Slow-cooked over a bed of cabbage and bone broth, they come out melt-in-the-mouth soft. The rich, spicy hollandaise poured over the top makes this the ultimate low-carb comfort food.
MAKES: 4 servings
PREPARATION TIME: 25 minutes
COOKING TIME: 6 hours
Get ready to fall in love with comfort food all over again! These aren’t your grandma’s cabbage rolls (though we love hers, too!). We’re talking tender, savory cabbage leaves wrapped around a hearty filling of seasoned ground beef and cauliflower rice, all slow-cooked to melt-in-your-mouth perfection. But the real showstopper? A rich, spicy hollandaise sauce drizzled over the top, taking this classic dish to a whole new level of delicious. It’s the ultimate low-carb meal that feels incredibly indulgent.
Ingredients
• CABBAGE ROLLS
• 1.1 pounds / 500 g minced beef
• 2 cups / 240 g / 8.5 oz uncooked cauli-rice
• 1 small yellow onion, 70 g / 2.5 oz, chopped
• 2 cloves garlic, minced
• 1 large egg
• 1/2 teaspoon (10 ml / 0.3 fl oz) fine sea salt
• 1/4 teaspoon (20 ml / 0.7 fl oz) ground black pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons / 8 g / 0.3 oz freshly chopped parsley
• 1 teaspoon paprika
• 1 medium savoy cabbage, 500 g / 1.1 lb
• 1 cup / 240 ml bone broth
• SPICY HOLLANDAISE
• 6 tablespoons / 85 g / 3 oz butter, ghee, or bacon grease
• 3 egg yolks
• 3 tablespoons / 45 ml (1.5 fl oz) lemon juice
• 2 to 3 tablespoons / 30 to 45 ml (1.5 fl oz) water
• 3/4 teaspoon Dijon mustard
• 1 tablespoon / 15 g / 0.5 oz sriracha sauce (or tomato paste for non-spicy)
Instructions
1. In a large bowl, combine the minced beef, cauli-rice, chopped onion, minced garlic, egg, salt, pepper, Dijon mustard, parsley, and paprika. Mix well until everything is evenly incorporated. Set aside.
2. Bring a large pot of salted water to a boil. Carefully separate the 12 largest outer leaves from the cabbage. Place them in the boiling water and blanch for 1 to 2 minutes, just until they become limp and pliable. Immediately transfer the leaves to a large bowl of ice water to stop the cooking process. Once cooled, drain and pat them dry.
3. Prepare the slow cooker by finely slicing the remaining core and leaves of the cabbage and placing them in the bottom. Pour the bone broth over the sliced cabbage to create a bed for the rolls.
4. Lay a blanched cabbage leaf on a flat surface. Use a paring knife to carefully shave down the thick part of the stem, making it more flexible without cutting through the leaf.
5. Place about 1/4 cup (70 g / 2.5 oz) of the meat filling in the center of the leaf. Fold in the sides, then roll the leaf up tightly from the bottom to create a secure parcel. Place the roll seam-side down in the slow cooker.
6. Repeat with the remaining leaves and filling, arranging the cabbage rolls in two or three layers. Cover and cook on low for 6 hours.
7. Shortly before serving, prepare the spicy hollandaise. Gently melt the butter in a small saucepan and set aside. In a heatproof bowl, whisk together the egg yolks, lemon juice, water, and Dijon mustard.
8. Create a double boiler by placing the bowl over a saucepan of simmering water (ensure the water doesn’t touch the bottom of the bowl). Whisk the egg yolk mixture constantly until it begins to thicken.
9. While still whisking, slowly drizzle in the melted butter until the sauce is thick, creamy, and fully emulsified. If it becomes too thick, whisk in a splash of water. Remove from heat and stir in the sriracha sauce.
10. Serve the warm cabbage rolls immediately, generously topped with the fresh spicy hollandaise sauce.
Nutritional Information
• NUTRITION FACTS PER SERVING (3 CABBAGE ROLLS WITH 3 TBSP HOLLANDAISE):
• Total Carbs: 14.1 g (0.5 oz)
• Fiber: 5.7 g
• Net Carbs: 8.4 g (0.3 oz)
• Protein: 30.3 g
• Fat: 49.4 g
• Energy: 613 kcal
• Macronutrient Ratio: Carbs (6%), Protein (20%), Fat (74%)
Pro Tips
• For easier rolling, use a paring knife to carefully shave down the thick, tough stem on each cabbage leaf before filling.
• Don’t overfill the leaves. This prevents them from bursting open during the long cooking time.
• Hollandaise sauce cannot be reheated as it will separate. Always make it fresh just before you plan to serve.
• For a non-spicy sauce, simply substitute the sriracha with an equal amount of tomato paste.
• Leftover cabbage rolls (without the sauce) freeze beautifully for up to 3 months, making them perfect for meal prep.
FAQ
Q: What makes these cabbage rolls low-carb
A: These cabbage rolls are low-carb and keto-friendly because they use cauliflower rice in the filling instead of traditional white rice. This significantly reduces the carbohydrate count to just 8.4g (0.3 oz) of net carbs per serving.
Q: Can I make these cabbage rolls ahead of time
A: Yes, this recipe is perfect for meal prep. The cooked cabbage rolls (without the sauce) can be frozen for up to 3 months. The hollandaise sauce should always be made fresh just before serving as it does not reheat well.
Q: How do I keep my cabbage rolls from falling apart
A: To prevent your cabbage rolls from falling apart, be sure not to overfill the leaves. Also, carefully shave down the thick stem on each leaf to make it more flexible for rolling, and place the finished rolls seam-side down in the slow cooker.
Q: Is there a non-spicy version of the sauce
A: Absolutely. For a non-spicy hollandaise sauce, simply replace the sriracha with an equal amount of tomato paste. This will give you a rich, creamy sauce without the heat.
Pro Tips
- Blanch the outer cabbage leaves for 1 to 2 minutes until pliable, then shave down the thick stem of each leaf with a paring knife. It makes rolling easy without tearing the leaf.
- Don't overfill the leaves: about 1/4 cup (70 g) of the beef and cauli-rice filling per leaf keeps the rolls sealed during the long cook on LOW.
- Make the hollandaise fresh just before serving — it separates if reheated. Whisk the yolks over a double boiler and drizzle in the melted butter slowly until emulsified.
- For a non-spicy sauce, replace the sriracha with an equal amount of tomato paste. The rest of the hollandaise stays exactly the same.
- Freeze the cooked cabbage rolls without the sauce for up to 3 months. They thaw and rewarm beautifully for meal prep.
Frequently Asked Questions
Can I freeze stuffed cabbage rolls?
Yes — freeze the cooked rolls without the hollandaise for up to 3 months. Make the sauce fresh when you're ready to serve.
How do I stop the cabbage leaves from bursting open?
Don't overfill them. About 1/4 cup of filling per leaf, rolled tightly and placed seam-side down on the cabbage bed, keeps everything sealed through the 6-hour cook.
Is this dish keto-friendly?
Yes. One serving (3 rolls with 3 tablespoons hollandaise) has 8.4 g net carbs (14.1 g total, 5.7 g fiber), 30.3 g protein, and 49.4 g fat, with cauli-rice standing in for the usual rice.
Can I make the hollandaise in advance?
No — hollandaise separates when reheated. Whisk it up over a double boiler right before serving and spoon it over the warm rolls straight away.
Recipe card below.
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Low-Carb Stuffed Cabbage Rolls with Spicy Hollandaise
Ingredients
Method
- In a large bowl, combine the minced beef, cauli-rice, chopped onion, minced garlic, egg, salt, pepper, Dijon mustard, parsley, and paprika.
- Mix well until everything is evenly incorporated.
- Set aside.
- Bring a large pot of salted water to a boil. Carefully separate the 12 largest outer leaves from the cabbage.
- Place them in the boiling water and blanch for 1 to 2 minutes, just until they become limp and pliable. Immediately transfer the leaves to a large bowl of ice water to stop the cooking process.
- Once cooled, drain and pat them dry.
- Prepare the slow cooker by finely slicing the remaining core and leaves of the cabbage and placing them in the bottom.
- Pour the bone broth over the sliced cabbage to create a bed for the rolls.
- Lay a blanched cabbage leaf on a flat surface. Use a paring knife to carefully shave down the thick part of the stem, making it more flexible without cutting through the leaf.
- Place about 1/4 cup (70 g / 2. 5 oz) of the meat filling in the center of the leaf.
- Fold in the sides, then roll the leaf up tightly from the bottom to create a secure parcel.
- Place the roll seam-side down in the slow cooker.
- Repeat with the remaining leaves and filling, arranging the cabbage rolls in two or three layers.
- Cover and cook on low for 6 hours.
- Shortly before serving, prepare the spicy hollandaise. Gently melt the butter in a small saucepan and set aside.
- In a heatproof bowl, whisk together the egg yolks, lemon juice, water, and Dijon mustard.
- Create a double boiler by placing the bowl over a saucepan of simmering water (ensure the water doesn't touch the bottom of the bowl).
- Whisk the egg yolk mixture constantly until it begins to thicken.
- While still whisking, slowly drizzle in the melted butter until the sauce is thick, creamy, and fully emulsified. If it becomes too thick, whisk in a splash of water.
- Remove from heat and stir in the sriracha sauce.
- Serve the warm cabbage rolls immediately, generously topped with the fresh spicy hollandaise sauce.
- Don't overfill the leaves. This prevents them from bursting open during the long cooking time.
