Cabbage Rolls Without Rice Recipe

Ready for a cozy, one-pan dinner that skips the rice but still delivers comforting, filling cabbage rolls? This cabbage rolls without rice recipe delivers a classic  savory filling and tomato-y sauce, and not a grain of rice in sight. Perfect for anyone following a low-carb diet.

Another thing I love about this recipe for cabbage rolls without rice is it’s so  easy to customize.  You can switch it up with your favorite seasonings and whatever protein you fancy. Grab a sharp knife, a sturdy pot, and let’s roll up a family-friendly, rice-free meal that tastes like a hug on a cold night.

 

Why You’ll Love This Cabbage Rolls Without Rice Recipe

This cabbage rolls without rice keeps the comforting, homey feel of traditional cabbage rolls while offering a rice-free option that’s lower in carbs and easier on digestion.

The filling uses ground meat and veggies for savory depth, while cauliflower rice adds a hint of texture without grains. It’s a great choice under the umbrella of cabbage rolls without rice or cabbage rolls no rice, and it adapts beautifully to what you have on hand. The prep is straightforward, and the simmering sauce makes the flavors mingle beautifully, giving you a nourishing dish the whole family will request again—without rice.

Ingredients for Cabbage Rolls Recipe Without Rice

• Almond Flour (1 3/4 cup) [make sure to scoop and level]
• Coconut Flour (1 tablespoon) [helps structure; absorbency varies by brand]
• Kosher Salt (1 1/2 teaspoon)
• Baking Powder (1/2 teaspoon)
• Baking Soda (1/2 teaspoon)
• Ground Cloves (3/4 teaspoon)
• Monkfruit Sweetener (1 3/4 cup)
• Extra-virgin Olive Oil (1 1/3 cup) [you can use a light-tasting olive oil if you prefer]
• Whole Milk (1 1/4 cup)
• Eggs (3 Large)
• Grated Orange Zest (1 1/2 tablespoon)
• Fresh Orange Juice (1/4 cup)

Timing

• Prep time: 20 minutes
• Cook time: 45 minutes (including simmer and cabbage softening)

Step-by-Step Instructions

Step 1: Bring a large pot of water to a boil. Blanch cabbage leaves 2–3 minutes for pliability, then drain and set aside.

Step 2: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add mushrooms and cauliflower rice (if using) and cook 4–5 minutes.
Step 3: Add ground meat, breaking it up, and cook until browned. Stir in diced tomatoes, parsley, oregano, paprika, salt, and pepper. Cook 4–6 minutes until flavors meld.

Step 4: Spoon filling onto each cabbage leaf, roll tightly, and place seam-side down in a large pot or baking dish.

Step 5: Pour marinara sauce over rolls. Cover and simmer on low heat 25–30 minutes, until cabbage is tender and filling is cooked through. If baking, cover and bake at 350°F (175°C) for 25–30 minutes.

Step 6: Optional: sprinkle with shredded cheese during the last 5 minutes of cooking and let melt.

Nutritional Information

• Servings: 4
• Per serving (approximate):
  • Calories: 320–380
  • Fat: 14–20 g
  • Carbohydrates: 12–16 g
  • Fiber: 4–6 g
  • Protein: 28–34 g Notes: Values vary with meat choice and cheese optionality.

Healthier Alternatives for the Recipe

• Use lean ground turkey or chicken to reduce fat.
• Add extra chopped veggies (zucchini, bell pepper) for more fiber and nutrients.
• Omit cheese or use a light mozzarella for a lower-fat option.
• Swap cauliflower rice with finely chopped broccoli stems or grated zucchini for different textures.

Serving Suggestions

• Serve with a simple side salad or steamed green veggies to balance the plate.
• A dollop of yogurt or tahini drizzle can add a creamy contrast without extra carbs.

Common Mistakes to Avoid

• Overfilling leaves, which makes rolling difficult and can cause tearing.
• Not blanching leaves long enough, resulting in tough rolls.
• Neglecting to simmer long enough for the flavors to meld and the cabbage to soften.

Storing Tips for the Recipe

Let cooled cabbage rolls cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth, or in the microwave covered, until warmed through. For longer storage, you can freeze assembled rolls (without sauce) for up to 2 months; reheat in a sauce-covered pan or bake until hot and bubbling.

FAQs

What can I substitute for rice in cabbage rolls?

You can substitute cauliflower rice, finely chopped mushrooms, or grated zucchini to maintain texture without rice.

Can cabbage be a substitute for rice?

Cabbage isn’t a direct substitute for rice in terms of texture, but using cabbage leaves as the wrapping or adding finely chopped cabbage into the filling can reduce grain content while keeping it hearty.

Do cabbage rolls have rice?

Traditional cabbage rolls often include rice, but this recipe specifically avoids rice by using meat, veggies, and optional cauliflower rice.

What is the secret ingredient in cabbage rolls?

Many cooks consider a splash of broth or a small amount of tomato paste to deepen the sauce, plus a touch of paprika or oregano to bring warmth; adjust to taste.

Note: This page frames the recipe with the main keyword cabbage rolls without rice and includes bolded variants: cabbage roll without rice, cabbage rolls no rice, cabbage rolls recipe without rice, cabbage rolls without rice, and cabbage rolls without rice recipe main keyword.