Published July 13, 2026
This stuffed cabbage recipe wraps tender cabbage leaves around a seasoned pork filling, simmered in a tangy tomato sauce until the whole dish turns meltingly soft. It builds two versions from the same filling and sauce: a classic rice-and-pork roll, and a keto version that swaps in riced cauliflower for about 7g net carbs per roll. Both cook hands-off in the Instant Pot in about an hour, or bake low and slow in the oven.
Quick Stats
Nutrition depends on the version, see each recipe card. The badges below apply to the keto, cauliflower rice version.
Why This Recipe Works
Two cooking methods, one filling: build the rolls once, then choose the Instant Pot for a hands-off dinner or the oven for a classic low-and-slow bake. The filling and sauce are identical either way.
A cauliflower rice swap that doesn’t change the technique: the keto card trades traditional rice for riced cauliflower in the exact same amount, so the rolling, cooking time, and sauce stay the same while the carbs drop.
A sauce that does double duty: the tangy tomato sauce goes under, between, and over the rolls, so it simmers into the filling and coats the cabbage at the same time. The dish never turns dry.
Freezer-friendly by design: both the finished rolls and any extra sauce freeze well for up to 3 months, so a double batch turns into a ready-made dinner later.
Classic vs. Keto: The Comparison
| Per Roll | Classic | Keto | Difference |
|---|---|---|---|
| Calories | 390 | 338 | -52 (-13%) |
| Net Carbs | 19g | 7g | -12g |
| Protein | 20g | 19g | -1g |
| Fiber | 3g | 3g | 0g |
| Fat | 24g | 24g | 0g |
Start with the classic version, built with rice, the way stuffed cabbage has been made for generations.
Classic Stuffed Cabbage Rolls | Instant Pot or Oven
Ingredients
Equipment
Method
- 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.
- Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.
- 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.
- Place 1/2 cup of sauce on the bottom of the Instant Pot insert.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup of 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 sauce 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 in the freezer for up to 3 months.
- Preheat the oven to 350°F.
- Spread 1 cup of sauce in the bottom of a 9×13-inch baking dish.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup of 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 in the freezer for up to 3 months.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Want fewer carbs without changing anything else? Here’s the same rolls with riced cauliflower standing in for the rice, at about 7g net carbs per roll:
Stuffed Cabbage Rolls | Keto Low-Carb Version
Ingredients
Equipment
Method
- 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.
- Place all of the filling ingredients in a large bowl, and mix well with your hands until fully combined.
- 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.
- Place 1/2 cup of sauce on the bottom of the Instant Pot insert.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup of 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 sauce 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 in the freezer for up to 3 months.
- Preheat the oven to 350°F.
- Spread 1 cup of sauce in the bottom of a 9×13-inch baking dish.
- Place a cabbage leaf on a clean flat surface and add 1/2 cup of 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 in the freezer for up to 3 months.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Chef’s Tips for Stuffed Cabbage Rolls
Soften, don’t cook, the cabbage: microwave just until the outer leaves turn translucent and bendable, about 8 minutes. Overcooked leaves fall apart when you try to roll them.
Roll snug, not tight: a loose roll unravels in the pot or dish; an overly tight roll can split the leaf. Aim for a firm, even bundle you can pick up with a spoon.
Sauce goes in first, always: coat the bottom of the Instant Pot insert or baking dish with sauce before you add a single roll, or they’ll stick and scorch.
Don’t skip the divider leaf in the Instant Pot: a spare cabbage leaf between the two roll layers keeps the top layer from crushing the bottom one under pressure.
Let the pressure release naturally: a full natural release, about 10 minutes, keeps the rolls intact. A quick release can blow them apart.
Riced cauliflower needs no pre-cooking: stir it into the filling raw. It finishes cooking during the simmer, which keeps the filling from turning mushy.
Storage & Serving
Refrigerator: store cooled rolls in an airtight container for up to 5 days, sauce and all.
Freezer: both the cooked rolls and extra sauce freeze well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: warm the rolls covered, in their sauce, on the stovetop or in the microwave, so they don’t dry out.
Serve with: crusty bread for soaking up the sauce, or round out a comfort-food dinner with a side of Cream of Zucchini Soup or Cheesy Broccoli Cauliflower Casserole.
Frequently Asked Questions
What is a stuffed cabbage roll?
A stuffed cabbage roll is a whole cabbage leaf wrapped around a seasoned ground meat filling, then simmered in tomato sauce until tender. This recipe uses ground pork or beef with rice for the classic version, or riced cauliflower for a keto version at about 7g net carbs per roll.
Can I make stuffed cabbage rolls without an Instant Pot?
Yes. Bake the same rolls, uncovered, at 350°F for 45 minutes in a 9×13-inch dish with sauce, no pressure cooker required. The filling and sauce are identical for both methods.
Why did my cabbage leaves tear when rolling?
The leaves likely weren’t softened enough. Microwave the whole head, covered with water, until the outer leaves turn translucent and bend without cracking, about 8 minutes, then cool before separating them.
Are cauliflower-rice stuffed cabbage rolls actually low-carb?
Yes. Swapping riced cauliflower for rice brings this recipe down to about 7g net carbs per roll (10g total carbs minus 3g fiber), compared to about 19g net carbs per roll in the classic rice version.
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Final Thoughts
This stuffed cabbage recipe takes a little assembly time, but the technique itself is simple: soften, fill, roll, simmer. Whether you build the classic version with rice or the keto version with riced cauliflower, both come from the same filling and the same tangy tomato sauce, so it’s really one recipe with a choice at the end.
Medical Disclaimer: The nutritional information in this article is provided for informational purposes only. While every effort has been made to ensure accuracy, individual responses to foods vary. Always consult your doctor or a registered dietitian before making changes to your diet.
