This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it’s also dairy free, nut free, SCKC and Whole 30 friendly!
When we were growing up, my mom used to make Polish stuffed cabbage rolls or Golumpki for us a few times a year. I loved eating them, and wished she’d make them more often, but they were so much work to make that it was more of a treat than a regular thing.
Thanks to my Instant Pot (and the microwave for quickly steaming the cabbage pliable,) I was able to make this delicious keto stuffed cabbage in less than an hour from start to finish! And it was time well spent, let me tell you!
Traditionally, Polish stuffed cabbage rolls are made with ground beef, rice, onions, and some seasonings. For my keto stuffed cabbage rolls I replaced the beef with pork, and the rice with cauliflower.
The sauce I made pretty much the same, but without any added sugar – which it totally doesn’t need anyway because the cabbage itself becomes very sweet when cooked. And when you’re off all sweeteners on the squeaky clean keto challenge or Whole 30, the natural sweetness of tomatoes and cabbage is almost candy-like!
I found that putting my entire head of cabbage in the microwave in a bowl with some water in the bottom for around 8 minutes worked great for getting the leaves just pliable enough to remove from the head and roll nicely around the meat mixture.
I made 8 stuffed cabbage rolls, which required two layers of 4 rolls each in my 6 quart Instant Pot. I placed a flattened cabbage leaf and some sauce between the two layers to keep them separated and prevent any sticking. It worked like a charm!
If you don’t have an Instant Pot or slow cooker, you can absolutely make these keto stuffed cabbage rolls in the oven in a 9 x 13 baking sheet with a layer of sauce on the bottom and top of the rolls. Bake at 350 degrees for 45 minutes to an hour, or until the cabbage is soft and the meat is cooked through.
Don’t be intimidated by the steps, this keto stuffed cabbage recipe is surprisingly easy to execute, and the flavors are amazing! I ate it four days in a row, reheated in the microwave, and it tasted better and better as the week went on!
Homey and comforting, this keto stuffed cabbage in the Instant Pot is one of my new favorite recipes – especially while on the dairy free squeaky clean keto challenge this month!
Keto Stuffed Cabbage in the Instant Pot Recipe Video
Keto Stuffed Cabbage in the Instant Pot – SCKC
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This keto stuffed cabbage in the Instant Pot is not only easy and delicious, it’s also dairy free, nut free, SCKC and Whole 30 friendly!
Ingredients
- 9 large white cabbage leaves, softened (see instructions below)
Filling ingredients:
- 2 lbs ground pork (or beef)
- 1 1/2 cups riced cauliflower
- 1/4 cup chopped fresh parsley
- 1 tablespoon dried onion flakes
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Sauce ingredients:
- 1 (28 ounce) can crushed all purpose tomatoes
- 3/4 cup water
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
To Soften the Cabbage Leaves:
- Cut the core out of a large head of cabbage.
- Remove any discolored or damaged leaves from the outside.
- Place in a large bowl, stem side down with 1 cup of water in the bottom.
- Microwave, covered, on high for 8 minutes, or until the outer leaves are softened and turning translucent.
- Remove and cool before carefully separating leaves for use.
Make the filling:
- Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.
Make the sauce:
- Combine all of the sauce ingredients in a large bowl and stir well.
- Set aside until ready to use.
- Store extra sauce in the fridge or freezer.
Instant Pot Instructions:
- Place 1/2 cup of sauce on bottom of Instant Pot insert.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup meat filling to the center.
- Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.
- Place the roll in the Instant Pot, (make sure you’ve added some sauce per above first so they don’t stick)
- Repeat with three more rolls.
- Top the rolls with 1 cup of sauce.
- Place a cabbage leaf on top of the rolls to keep them separated from the next layer.
- Make the remaining 4 rolls and place on top of the cabbage leaf. Do not press down.
- Cover the top of the cabbage rolls with another 1 1/2 cups of sauce.
- Place the cover onto the Instant Pot and lock in place.
- Make sure the vent is closed.
- Choose Manual / Low Pressure and set it for 20 minutes.
- When the timer goes off, allow the pressure to release naturally – about 10 minutes.
- Remove the lid and serve hot with extra parsley for garnish if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.
Baking Instructions:
- Preheat oven to 350 degrees.
- Spread 1 cup of sauce in the bottom of a 9 x 13 baking dish.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup filling to the center.
- Fold the two sides over the meat mixture, then roll from the edge closest to you over the meat mixture until a small rolled bundle is formed.
- Place the roll in the baking dish.
- Repeat with the remaining 7 rolls.
- Top with another 2 cups of sauce, distributing evenly over the cabbage rolls.
- Bake for 45 minutes, or until cooked through.
- Serve hot with extra parsley for garnish if desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or the freezer for up to 3 months.
Notes
Net carbs per serving = 6g
This recipe can easily be doubled if you have an 8 quart Instant Pot!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: SCKC recipes
- Cuisine: Polish
Nutrition
- Serving Size: 2 rolls, 1/2 cup sauce
- Calories: 552
- Fat: 37g
- Carbohydrates: 13g
- Fiber: 7g
- Protein: 44g
Kim says
I have made these several times, like others I feel the sauce is runny, any suggestions on that? Also, I always have left over meat and cabbage (the leaves are too small to roll), do you have any suggestions for using the left overs?
Debbie says
I know this is a little late, but maybe julienne the cabbage leaves, cook til tender and serve the meat and sauce over it.
Katie Jorgensen says
Have made these a few times, they are pretty strait forward delicious and always a hit. I make extra for leftover lunches!
Tracey says
Loved the flavors! Going squeaky clean was intimidating at first, but Mellissa has so many great recipes on this website! I’ve made this recipe several times and really enjoy the texture and flavor of the filling!
Iris says
Can plant based protein be substituted for the ground beef/pork to make it a vegetarian meal?
Donna says
Would love to try to make this but I have a question. Do you use frozen riced cauliflower, and, if so, do you defrost it before adding it to the mix? Thank you!
Mellissa Sevigny says
I used fresh, but if using frozen then I’d probably defrost it and drain it thoroughly so it doesn’t make the mix too watery.
Aimee says
Cauliflower and pork get mixed raw correct? This is my first time making a keto version for myself.
Amanda Turner says
I was afraid my kids would turn their noses up at this, but they all cleaned their plates! They asked me to make it again. Major win!
Mellissa Sevigny says
That IS high praise! So happy to hear it please tell them I’m thrilled they enjoyed it!
Meli says
The cabbage entry is wrong on CM.
Mellissa Sevigny says
Clearly there is a problem with either your entry quantities or their database.
John says
I made this today. It was delicious. It didn’t take long and I made it per the directions. The hardest part was peeling the cabbage leaves and trying not to tear them. My cabbage was in the fridge for a couple weeks. I think I should try this with a fresh head from the market. I used 1 lb ground beef, 1 lb sweet Italian sausage for the meat portion. For the cauliflower I used frozen riced cauliflower in a bag from supermarket. No regrets. I liked it.