Keto Stuffed Cabbage Leaves

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I shared this recipe in the seasonal allergies episode of the Eat Your Way to Wellness. Watch it HERE.


  • 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 sulfite free raisins

  • Filling:

  • 1 lb ground beef - 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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