Low Carb Crock Pot Cabbage Rolls – Easy

We all loved these easy low carb crock pot cabbage rolls and will definitely make them again.  The meat does not need to be precooked in any way so this is a nice quick recipe.  It took me about 10 minutes to prepare this dish for cooking.

I made these in my 6 quart slow cooker. 

This recipe makes about 12 cabbage rolls.

Each cabbage roll has approximately 2 g. of net carbs

Ingredients:

12 large cabbage leaves (I used napa cabbage because that is what I had on hand, but you can use any type.  If your leaves are small, cook extra and just double them up)

1 pound of ground beef (I always use organic grass fed beef)

1 cup good quality parmesan cheese

2 minced garlic cloves

1 teaspoon of onion powder

a small handful of fresh chopped parsley

1/2 teaspoon of pepper

1 cup of no sugar added marinara sauce (I used La Famiglia Del Gross Sunday Marinara which has 12 g. net carbs in 1 cup)

Directions:
 
(1) Cook the cabbage leaves to slightly soften them.  I wrapped my cabbage leaves in several very wet paper towels and microwaved them until tender; approximately 5 min. Otherwise you can boil the leaves on the stove top in hot water for approximately 3 minutes.
 
(2) Place a 1/2 cup of the marinara sauce into the slow cooker. 

(3) Mix the meat filling together in a medium bowl; ground beef, parmesan, minced garlic, parsley and pepper. When the leafs have cooled enough for handling, measure approximately 1/4 cup of meat filling into the bottom of each cabbage leaf.  Bring the sides of the leaf together over the meat filling and then roll the cabbage leaf up.  If your leaves are narrow – lay 2 of them side by side slightly overlapping to make a cabbage roll. Place each cabbage roll into the slow cooker seam side down.

(4) Top all of the rolls with the remaining 1/2 cup of marinara sauce. 

(5) Cook on high approximately 5 hours. 


Join me for great low carb discussion!

“LIKE” our FACEBOOK page at http://www.facebook.com/lowcarbcrock

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 lowcarbcrock.com Do not copy.  This is an original recipe. You may repost this recipe only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Comments

  1. i do a similar recipe but i use shredded cabbage (for coleslaw). i throw in a couple of eggs in the ground beef mixture, hand mixing really well,
    as if i were making a meatloaf. then throw in the shredded cabbage and make into balls (like meat balls) and drop the cabbage meatballs into muffin tins. smear a dab of marinara on bottom of tin and a dab on top of the meatball and bake or drop meatballs in crock and pour marinara on top. these are easy to put into small containers to carry to work. btw…i do a similar thing with spinach instead of cabbage for variation and also often use ground turkey or chicken.
    variety is the spice of life!

    • that sounds really great connie, appreciate your ideas of easier methods, Im always looking for quick dinners I can throw together and have ready when I get home…

  2. Did you cook the meat before putting in the wrap?

  3. Deloris Reed says:

    Loved more low carb meals

  4. LOL – I never would have thought you could cook cabbage rolls in a crock pot until my oven went out one day and I had no choice but to transfer everything to a crock pot. Worked great!

    BTW – I appreciate your no pre-cooking recipe. It always seems to me to defeat the purpose of crock pot cooking when you have to pre-cook the ingredients.

    • Christine says:

      Thanks. I feel like, if I am going to pre-cook ingredients in a pan. I might as well finish it in the pan. : )

  5. How can I print this recipe????? I don’t take my laptop into the kitchen!

  6. I love your site and have featured this recipe (with the tweak from the first commenter) on my blog.

  7. 5 hours on high? Seems a little much.

    • Christine says:

      No, it is correct. I made them again today. They were fabulous. The meat is raw so it needs ample time to cook.
      Thanks,
      Christine

      • Carrie M says:

        5 hours on high was too much…they were done (188 internal temp!) after just 2 hours. Will do them again but on Low.

        BTW, they were AWESOME! Loved, loved, loved them.

  8. Malainie says:

    Rao’s Marinara or Arrabbiata Sauce only has 6 net carbs per one cup serving and is SO good, I never need to add anything to make it taste better. All natural ingredients and no sugar added.

  9. What do you serve with cabbage rolls since rice and mashed potatoes are a no-no?

    • Christine says:

      My favorite is a big ole delicious salad with lots of interesting goodies in it like bacon, eggs, sunflower seeds, grilled veggies.

  10. debbie kline says:

    want to try these, do you know if you can freeze these when finished.

  11. Sounds delicious! I’m a huge fan of regular cabbage rolls, and can’t wait to try this low carb version! Since the ‘normal’ recipe has rice, I was wondering if you have ever tried adding riced cauliflower? I’m thinking this will add to the recipe (make it go farther)! Either way, these ingredients are on my grocery list and I am excited to try it out! Love the idea of the ‘ball’ version in the muffin tins too! Thanks for sharing!

Leave a Comment

*