These Easy, Low Carb Reuben Cabbage Rolls have all the favorite ingredients that make Corned Beef and Cabbage so popular, but stuffed into a roll with a creamy keto Russian dressing makes them even better! Just 3 grams net carbs.
These stuffed cabbage rolls aren't your typical tomato sauce, beef and rice mixture. This keto reuben casserole take on the flavors of corned beef and cabbage with a slight twist, more like Reuben sandwiches but without the Rye bread.
When it's almost St. Patrick's Day, Corned Beef and Cabbage is a winning meal in my house because it's the one and only time I can willingly get my kids to eat some cabbage.
Although they clearly aren't too keen on cabbage, they will eat it when it accompanies corned beef.
Low-Carb Reuben Cabbage Rolls
Most reuben roll recipes use some sort of dough to make them, but obviously using cabbage instead of dough makes them easily keto friendly.
The corned beef and cabbage actually gets cooked separately in this recipe. The corned beef gets shredded and all the remaining ingredients are added to a bowl then stuffed into the all ready cooked cabbage leaves.
A creamy homemade keto Thousand Island dressing inside and on top and it's an excellent meal with plenty of left overs!
Feel free to remove the center stem of the cabbage leaf and make your rolls a little smaller. They do tend to have a tough stem, but if the cabbage is cooked long enough in boiling water it should be soft enough to roll up with this luscious filling inside.
How to Make Keto Reuben Cabbage Rolls
To view the printable recipe card, see exact measurements, nutritional information and print this recipe, please scroll to the bottom of this blog post.
cabbage head (you will use at least half of the cabbage)
corned beef (if you don't want to cook this, swap with pastrami)
Thousand Island Dressing
dill pickle relish
white wine vinegar
sea salt & black pepper
Remove each stem in the center of the leaf of cabbage.
Bring a large pot of water to a boil and add salt. Place the head of cabbage in the boiling, salted water and boil for about 10 minutes or until leaves are soft . Drain and dry leaves well and set aside.
Cook your corned beef according to it's package. May take between 2-3 hours.
Drain and shred corned beef.
Preheat oven to 350 degrees.
In a large bowl, combine the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.
Stir dressing ingredients together, add salt and pepper to taste.
Pour half of the thousand island dressing into the filling ingredients and mix to combine. Reserve the rest.
Spread some dressing into the bottom of a 9 by 13 baking dish.
Lay one cabbage leaf on work surface, fill a small amount in the center of the cabbage leaf. Roll up one side, then ends, then other side, and place seam side down into casserole dish. Make 16 rolls.
Cover rolls with reserved dressing.
Cover pan and bake 30 minutes.
Since typical stuffed cabbage rolls usually have tomato or marinara sauce on the bottom and covered over them, I knew a creamy dressing was a must here.
The creamy keto dressing takes this recipe over the top and the family will be asking for it again and again, not just around St. Patrick's Day!
Looking for more awesome keto recipes using corned beef? Check out this scrumptious looking simple Reuben Salad, or this delicious looking Reuben Soup, or maybe a little something like this Reuben Dip would be perfect for a party!
I made my own homemade Thousand Island dressing for this recipe but of course you can use a store bought, just be sure to check the label for added sugar. Hope you enjoy this little twist on corned beef and cabbage!
Low Carb Keto Reuben Cabbage Rolls
Low Carb Keto Reuben Cabbage Rolls
- 16 leaves cabbage
- 1 pound corned beef
- 1 cup sauerkraut or 143 grams
- 8 ounces Swiss cheese or 240 grams
Thousand Island Dressing
- 2 cups sour cream or 471 grams
- ½ cup sugar free ketchup
- ⅓ cup dill pickle relish or 87 grams
- 1 tablespoon white wine vinegar
- salt & pepper to taste
- Remove the center stem of the cabbage.
- Bring a large pot of water to a boil and add salt. Place the head of cabbage in the boiling, salted water and boil for about 10 minutes or until leaves are soft . Drain and dry leaves well and set aside.
- Cook your corned beef according to it's package. May take between 2-3 hours.
- Drain and shred corned beef.
- Preheat oven to 350 degrees.
- In a large bowl, combine the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.
- Stir dressing ingredients together, add salt and pepper to taste.
- Pour half the dressing into the filling ingredients and mix to combine. Reserve the rest.
- Spread some dressing into the bottom of a 9 by 13 pan.
- Lay one cabbage leaf on work surface, fill a small amount in the center of the cabbage leaf. Roll up one side, then ends, then other side, and place seam side down into pan. Make 16 rolls.
- Cover rolls with reserved dressing.
- Cover pan and bake 30 minutes.
I am just now seeing this recipe. It looks just wonderful. Wondered if there was a way to do this in a slow cooker and then form the rolls when everything is cooked?
Thank you for sharing this recipe I look forward to making it.
Can these be steamed instead. I’d like to find a different sauce to use or put the dressing on the side
Robert Allan MacPherson
I followed your recipe to the letter. It bothers me to say this but, a costly fail given the price of corned beef. The meat was chewy, cabbage didn't seem fully cooked and the sauerkraut and Swiss cheese tastes just disappeared. The silver lining was learning you simple Thousand Island dressing. My opinion.
If your corned beef was chewy, it most likely needed more than 2-3 hours, I will edit my instructions to specifically say, fork tender. Directions for cabbage are to cook until about 10 minutes or until tender, you taste for tender, soft cabbage may be different than mine. These are things a recipe certainly can't determine accurately for the cook at home, it's a guideline and tenderness of meat and cabbage need to be adjusted according to your own oven and preferences.
Could you use corned beef from the deli and have them chip it?
I think that's a great idea1
What brand or kind of corned beef do you use?
My cabbage rolls are in oven but I do not see the carbs. How many carbs per roll???
I made these for dinner tonight, and they were one of our favorite Keto dinner recipes thus far! We'll be adding these to our meal rotation! I used a pre-cooked
Next time, if I'm in a hurry I might skip the pan + baking and just microwave the rolls on our dinner plates. It seemed the main purpose of baking might have been to melt the cheese? It will save on dishes and cut ~40mins of prep/bake time.
Thank you so much for the delicious recipe!
?? you have like 1 c 5 ounces then you have 2 c 16 ounces is that just calirfyiung thatat 2 c IS 16 ounces or 2 c PLUS 16 ounces cause 1 c is NOT 5 ounces maybe that should be 1 c 8 ounces up top thanks
The 1 cup for the sauerkraut was weighed on a scale and equals 5 ounces or the grams you see above. In liquid measurements, yes 8 ounces is equal to a cup, but sauerkraut is not a liquid and weighed it is 5 ounces.
The nutrition facts say serving size is 1g? That's not even one ounce. Is that a misprint?
yep! my recipe plug in has gone wonky and I've got to manually fix over 600 recipes that all say serving size 1 gram. It's 1 roll as a serving.
Thanks for including me! These look delicious! We are a big fan of Reuben anything in this house.
Katie | Healthy Seasonal Recipes
My dad was just reminding me about how good my grandmother's corned beef was. I'll have to make these with the left-overs. Love the idea of using the dressing instead of marinara. So clever Brenda.