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5 from 2 votes

Low Carb Reuben Cabbage Rolls

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 rolls
Calories 188kcal
Author Brenda Bennett| Sugar-Free Mom


  • 1 head cabbage (16 leaves)
  • 1 pound corned beef
  • 1 cup sauerkraut or 143 grams
  • 8 ounces Swiss cheese, shredded or 240 grams

Thousand Island Dressing

  • 2 cups sour cream or 471 grams
  • ½ cup sugar free ketchup
  • 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.
  • Enjoy!


This recipe was first published in March 2017 and updated with video in March 2020.


Serving: 1roll | Calories: 188kcal | Carbohydrates: 4.2g | Protein: 9.7g | Fat: 13.9g | Saturated Fat: 7.5g | Cholesterol: 59mg | Sodium: 736mg | Fiber: 0.8g | Sugar: 1.9g