Classic Stuffed Cabbage Rolls – A Nostalgic Recipe with a Low-Carb Option

Recreating childhood favorites is always a special experience, and these stuffed cabbage rolls bring back delicious memories! Inspired by my mother’s recipe from a family friend, these rolls are filled with a savory mixture of ground beef, grated onion, and Parmesan cheese, just like I remember. I took a small shortcut by layering crispy bacon on top instead of mixing it into the filling—adding rich flavor with less prep. You can make them traditionally with cooked rice or keep it low-carb by using cauliflower rice. Baked to perfection in a flavorful sauce, this dish is comforting, nostalgic, and oh-so-satisfying! These classic stuffed cabbage rolls make the perfect family meal—hearty, comforting, and packed with flavor. Plus, they’re a great make-ahead dish, allowing you to simply reheat and enjoy a delicious homemade meal for lunch or dinner with minimal effort.

Stuffed cabbage rolls filled with ground beef, rice, and parmesan cheese, topped with rich tomato sauce and crispy bacon.

Hearty stuffed cabbage rolls with a savory filling and rich tomato sauce, garnished with fresh herbs for a comforting meal.

Classic Stuffed Cabbage Rolls

1 lb 85% Lean Ground Beef 1/2 lb Ground Pork 1 egg

1/4 cup Onion, chopped 2 Garlic Clove, minced 1/4 cup Parsley, Flat Leaf, chopped 1/2 tsp Dried Oregano 1/2 tsp Dried Thyme Leaves

1/2 cup Parmesan Cheese

1 tsp Salt

1/2 tsp Black Pepper

1/2 cup Long-Grain Rice, cooked

12 large leavesGreen Cabbage,blanched and slightly wilted

30 oz Tomato Sauce

1 cup Beef Bone Broth 1 Tbsp lemon juice 1 Tbsp Brown Sweetener

4 slices Bacon Direcitons:

1. In a large bowl, mix the ground beef, round pork, egg, Parmesan cheese, onion, garlic, parsley, oregano, thympe, salt, pepper, and cooked rice until well combined.

2. Bring about 4 quarts of water to a boil. Meanwhile, remove the core from a head of cabbage. Submerge the cabbage in the boiling water, cover, and blanch until the outer leaves soften and become pliable.

3. Carefully peel off one leaf at a time. Trim the thick stem from the base of each leaf if needed.

4. Place two heaping spoonfuls of the beef mixture at the base of a cabbage leaf. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.

5. Preheat the oven to 325°F.

6. In a bowl mix togethr the tomato sauce, beef bone broth, sweetener, and lemon juice.

7. Arrange the stuffed cabbage rolls snugly in a 9”x13” baking dish. Pour tomato sauce mixture over the cabbgge rolls to fully cover them. Lay the bacon strips on top.

8. Cover the dish with foil and bake for 2 ½ hours.

9. Once cooked, remove the bacon strips, chop them into small pieces, and stir them back into the sauce before serving. Enjoy!