Reuben Cabbage Rolls {Low-Carb and Grain-Free}

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PER Serving: Calories 374 | Fat 34g | Carbohydrates 6g | Fiber 2g | Net Carbohydrates 4g | Protein 11g

Recipe by Brandon McDearis

These low-carb Reuben Cabbage Rolls are stuffed full of savory corned beef, Swiss cheese, and sauerkraut. They’re a favorite on Saint Patrick’s Day, but their delicious combination of flavors will keep you making this keto-friendly dish all year long!

This recipe is: keto-friendly, low-carb, gluten-free, grain-free, no added sugar

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Other keto-friendly recipes you may like: Brussel Sprouts Au Gratin and Jalapeño Poppers.

Looking for a dessert to go with this recipe? Try our 4 Keto Desserts to Crush Your Sweet Tooth.

New to keto? Read our Pros and Cons of a Low-Carb/High-Fat Way of Eating.

Ingredients:

Preparation:

  1. Put a large pot of water on the stove at high heat and bring to a boil. Meanwhile, make the dressing by placing the first 3 ingredients in a bowl. Add the hot sauce, salt and pepper and whisk together until thoroughly blended; set aside.
  2. Heat a skillet on medium heat and melt the butter. Add the corned beef and sauerkraut to the pan. Stir around for 2-3 minutes until just heated through. (Note: If there is excess liquid, put the mixture into a fine mesh strainer and squeeze out the juice, then return it to the pan). Turn the heat off and add half of the dressing, as well as the Swiss cheese. Stir together until fully incorporated. Leave in the pan until ready to use.
  3. Cut the thick rib off of the bottom of the cabbage leaves and discard. Drop the cabbage leaves in the boiling water; keep submerged with tongs for 2-3 minutes until they are soft. Turn the heat off and pull the cabbage leaves out of the pot with tongs and put them into a colander. Run cold water over the cabbage leaves to shock them and prevent them from overcooking. Stack the cabbage leaves gently on a flat surface, such as a cutting board. Note: It is wise to start with a few extra cabbage leaves in case some of them break or crack during the boiling and handling.
  4. Preheat the oven to 400 degrees. Spoon one-eighth of the corned beef/sauerkraut mixture into one end of the cabbage leaf. Roll the leaf from the mixture side over once, fold the ends and continue rolling like a burrito. Place the cabbage roll seam-side down onto a lightly sprayed/greased baking dish. Repeat this step until you are out of the corned beef mixture and/or cabbage leaves.
  5. Cover the casserole dish with foil and bake for about 10 minutes until just heated through. Serve with the other half of the dressing as dipping sauce.
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