Keto-Friendly Cabbage Recipes

Cabbage is the perfect alternative for any low-carb diet. These keto cabbage recipes will make your St. Patrick’s Day extra healthy and will carry you through all your guilty cravings long after the holiday has passed

Low-Carb Cabbage Dumplings

Cabbage makes the perfect low-carb sub to traditional wonton wrappers in our classic potstickers.

Cabbage makes the perfect low-carb sub to traditional wonton wrappers in our classic potstickers. The little dumplings fry up quickly and make it so easy to keep on track!
Have you made these yet? Let us know how it went in the comments below! 

Cabbage makes the perfect low-carb sub to traditional wonton wrappers in our classic potstickers. The little dumplings fry up quickly and make it so easy to keep on track!
Have you made these yet? Let us know how it went in the comments below! 

1 lb. ground pork2 
green onion, thinly sliced, divided2 
cloves garlic, minced1 tbsp. 
freshly minced ginger1 tbsp. 
freshly chopped cilantro1/3 oz. 
plus 1 tablespoon low-sodium soy sauce, divided2 tsp. 
sesame oil, divided1 
large egg, lightly beaten13 
cabbage leaves2 tbsp. 
extra-virgin olive oil


  1. In a medium bowl, combine pork, 1 green onion, garlic, ginger, cilantro, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add egg and mix until just combined. 
  2. In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute. 
  3. Cut each cabbage leaf in half lengthwise and remove core. Place about 1 tablespoon pork mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork and cabbage. 
  4. In a large skillet over medium heat, heat olive oil. Working in batches, add dumplings, seam side down and cook until golden, about 2 minutes. 
  5. Add 1/4 cup water to skillet and cover with lid. Let steam until pork is cooked through, 10 minutes. Repeat with remaining dumplings.
  6. In a small bowl, combine remaining 1/3 cup soy sauce, 1 teaspoon sesame oil, and 1 green onion. 
  7. Serve dumplings with dipping sauce. 

Unstuffed Cabbage Casserole

We took everything you love about traditional stuffed cabbage and turned it into a crowd-friendly, no-fuss casserole.


Cooking spray1 
large head cabbage, roughly chopped2 tbsp. 
extra-virgin olive oil1 
large onion, chopped3 
cloves garlic, minced1 lb. 
ground beef2 tbsp. 
tomato paste1 
(14.5-oz.) can chopped tomatoes
1 c. rice3 c. 
low-sodium chicken broth (or water)


  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with cooking spray. In a large dutch oven or pot over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, breaking up meat with a wooden spoon, and cook until no longer pink, about 6 minutes. Drain fat.
  2. Return beef mixture to skillet. Stir in tomato paste until beef is coated, then add chopped tomatoes, rice, and 2 cups broth. Season with oregano, salt, and pepper. Bring mixture to a simmer and cook 10 minutes, stirring frequently to prevent rice from scorching. Gradually stir in cabbage and cook until slightly wilted, 5 minutes. Stir in remaining 1 cup broth.
  3. Transfer mixture to prepared baking dish and cover dish with foil. 
  4. Bake until rice is tender, about 40 minutes. 
  5. Garnish with parsley before serving.

Fried Cabbage

Nothing like a diet that allows you to cook veggies in bacon fat!


4 slices thick bacon, cut into ½-inch pieces
1 small yellow onion,
diced1 small head green cabbage, cored and chopped into 1-inch pieces
2 tsp. light brown sugar
Kosher salt
Fresh ground black pepper
Freshly chopped parsley leaves, for serving 


  1. In a large heavy-bottomed skillet, cook bacon until crisp, about 5 to 7 minutes. Using a slotted spoon, remove bacon to a paper towel–lined plate, leaving the drippings in the skillet.
  2. Add onion to the skillet and increase heat to medium-high. Cook until translucent, about 2 minutes. Add cabbage and brown sugar. Season with salt and pepper. Cook, stirring occasionally, until cabbage is just tender, about 5 minutes.
  3. Return bacon to the skillet and toss to combine. Cook 1 minute to heat through. Top with parsley and serve hot.

Vegetarian? Skip the bacon and sub in 2 tablespoons olive oil instead! Keto? Omit the sugar! Allergic to cabbage? You might want to skip this one. 😂

Egg Roll Bowls

Homemade egg rolls can be a big production, and if you’re trying to eat healthy, they’re definitely off limits. Enter: these easy egg roll bowls.

If you are a fan of tasty crispy tasty egg rolls, you could consider this version not packaged your dream lunch. Without the need to wrap or fry, this meal packed with vegetables meets together in an hour. Garnish crisp green onions, grilled sesame seeds and lots of oil from Sriracha or Chile.

1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. minced fresh ginger
1 lb. ground por
k1 tbsp. sesame oil
1/2 onion, thinly sliced
1 c. shredded carrot
1/4 green cabbage, thinly sliced
1/4 c. soy sauce
1 tbsp. Sriracha Kosher salt
1 green onion, thinly sliced
1 tbsp. toasted sesame seeds 


  1. In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
  2. Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and Sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
  3. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

Nutrition (per serving): 420 calories, 22 g protein, 11 g carbohydrates, 3 g fiber, 5 g sugar, 32 g fat, 10 g saturated fat, 710 mg sodium

Keto Cheeseburgers

We love how sturdy cabbage is as a bun replacement—just make sure you buy a large cabbage so your leaves are big enough to wrap around the entire burger.

We are large fans of low carbohydrate hamburgers. (Hellooo, burger bunless edges.) We love how robust cabbage is like a bun replacement – Make sure you buy a large cabbage so that your leaves are large enough to pack all the hamburger. Then you can make cabbage packaged from the bacon with the kernel!

4 large green cabbage leaves (from 1 head)
1 lb. ground beef
Kosher salt
Freshly ground black pepper
4 slices cheddar cheese 
1/2 red onion, thinly sliced into rounds
1 medium tomato, sliced
Pickle chips, for serving


2 tbsp mayonnaise
2 tbsp. Dijon mustard
1 tsp. red wine vinegar
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper 


  1. In a large pot of boiling water, use tongs to dip cabbage leaves in water for 30 seconds to blanch. Place on a paper towel–lined plate to dry.
  2. Make sauce: In a medium bowl, combine mayonnaise, mustard, vinegar, and garlic powder. Season with salt and pepper and whisk until smooth.
  3. Make burgers: Form ground beef into 4 patties; season both sides with salt and pepper. Heat a large skillet over medium-high heat. Add patties and cook until burgers are seared on the bottom, 4 to 6 minutes. Flip burgers and cook until cooked through to your liking (4 to 6 minutes for medium), adding cheese during the last minute of cooking.
  4. Assemble burgers: Place burger patty on the edge of a cabbage leaf where the thickest part of the stem is. Top with onion, tomato, and pickles. Fold opposite end of cabbage leaf up over burger, then fold one side of cabbage leaf over burger and roll until burger is completely wrapped. Serve with sauce.

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