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Low Carb Stuffed Cabbage Rolls

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“I love these!! Very low carb! Tastes just like Grandma used to make.”
1hr 25mins
10 rolls

Ingredients Nutrition


  1. Prepare the sauce.
  2. Sauté onions and garlic in olive oil over medium heat until soft and lightly browned.
  3. Break up the tomatoes with your hands and add to pan with the juice, canned tomato sauce, and Sugar Twin. Season with salt and pepper. Reduce the heat to low, cover the pot,and simmer gently for about 45 minutes.
  4. Preheat oven to 400°F.
  5. Prepare the cabbage:
  6. Bring a large pot of salted water to a boil.
  7. Cut core from cabbage and place into water.
  8. As leaves become softened, remove and place in colander.
  9. Prepare the filling:
  10. Place all filling ingredients into a large bowl and mix well with your hands.
  11. Assemble the cabbage rolls:
  12. Take a large cabbage leaf and carefully cut out the large stiff vein at the base.
  13. Place about 1/3 cup of filling near stem end of leaf.
  14. Mold the filling to a log shape with your hands.
  15. Fold sides of leaf over filling, then roll up and set aside seam side down.
  16. Repeat until all filling is used up.
  17. Tear up some of the remaining leaves to line a baking pan.
  18. Place rolls seam side down in pan.
  19. Pour sauce over all. Cover with more torn leaves.
  20. Cover tightly with foil. Bake about 45 minutes or until meat thermometer inserted in roll reaches 180°F.

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