Tender cabbage leaves wrapped around a juicy, savory protein filling and simmered in rich tomato sauce—no carbs, no filler.
📊 Macros (per serving – 3 rolls, approx)
Calories: 280–330
Protein: 40–45g
Carbs: ~3–4g net
Fat: ~10–14g
🧾 Ingredients
Cabbage
1 large green cabbage
Protein Filling
1½ lb (680g) extra-lean ground beef (96%)
(or ground turkey/chicken)
½ cup fat-free cottage cheese, blended smooth
1 large egg or 2 egg whites
½ small onion, very finely diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp Italian seasoning
Carb-Free Sauce
1½ cups no-sugar-added tomato sauce
½ cup chicken or beef broth
1 tsp Dijon mustard
½ tsp smoked paprika
Optional: pinch of sweetener (erythritol/monk fruit)
🔥 Instructions
Soften the cabbage leaves
Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off 12–15 large leaves. Boil leaves 2–3 minutes until pliable. Drain and cool.
Prepare the filling
In a large bowl, combine ground meat, blended cottage cheese, egg, onion, garlic, salt, pepper, paprika, and Italian seasoning. Mix gently until just combined.
Assemble the rolls
Lay a cabbage leaf flat. Place ⅓–½ cup filling near the base. Fold in sides and roll tightly. Repeat.
Make the sauce
Whisk tomato sauce, broth, Dijon, smoked paprika, and sweetener (if using).
Bake
Preheat oven to 375°F (190°C).
Pour a thin layer of sauce into a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce over top. Cover tightly with foil.
Cook
Bake 45–55 minutes, until rolls are tender and internal temp reaches 165°F (74°C).
Rest & serve
Let rest 5–10 minutes before serving.
💪 Why These Are High-Protein
Extra-lean meat base
Cottage cheese adds moisture + protein (no carbs)
No rice, breadcrumbs, or fillers
