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Gluten-Free Stuffed Cabbage Rolls with Cauliflower Rice

Name: Gluten-Free Stuffed Cabbage Rolls with Cauliflower Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Eastern European-inspired
Ingredients: 1 large head of green cabbage; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 pound ground beef (or ground turkey for a leaner option); 1 small head cauliflower, riced (about 3 cups); 1 large egg, lightly beaten; 1/4 cup fresh parsley, finely chopped; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper, to taste; 2 cups crushed tomatoes (canned or fresh); 1 cup beef or vegetable broth, gluten-free; 1 tablespoon tomato paste; 1 tablespoon apple cider vinegar; 1 teaspoon dried oregano; Fresh parsley, for garnish (optional)

By Freeflourish Editorial TeamPublished Apr 23, 2026 | Updated Jul 7, 2026

Eastern European-inspired 60 mins glutenfreelowcarbdairyfreefamilymealonepotmaincourseeasyquickrecipes

Gluten-Free Stuffed Cabbage Rolls with Cauliflower Rice with measured ingredients, 60-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 40 min

Total 60 min

Servings 6

Difficulty easy

Cuisine Eastern European-inspired

Ingredients

Servings 6

1 large head of green cabbage
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound ground beef (or ground turkey for a leaner option)
1 small head cauliflower, riced (about 3 cups)
1 large egg, lightly beaten
1/4 cup fresh parsley, finely chopped
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
2 cups crushed tomatoes (canned or fresh)
1 cup beef or vegetable broth, gluten-free
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 teaspoon dried oregano
Fresh parsley, for garnish (optional)

FreeFlourish gluten-free low-carb stuffed cabbage rolls with cauliflower rice ingredients

Instructions

Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Core the cabbage and carefully remove about 12 large outer leaves. Blanch the leaves in the boiling water for 2-3 minutes until pliable but not mushy. Drain and set aside to cool.
Rice the cauliflower: If you haven’t purchased pre-riced cauliflower, pulse the cauliflower florets in a food processor until the texture resembles rice. Set aside.
Make the stuffing: In a large bowl, combine the ground beef, riced cauliflower, beaten egg, chopped onion, minced garlic, parsley, smoked paprika, cumin, dried thyme, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the rolls: Lay one cabbage leaf flat and place about 2-3 tablespoons of the meat mixture near the vein end of the leaf. Fold the sides over the filling and roll up tightly, like a burrito. Repeat with remaining leaves and filling.
Prepare the sauce: In a large deep skillet or wide pot, heat olive oil over medium heat. Add crushed tomatoes, tomato paste, broth, apple cider vinegar, oregano, salt, and pepper. Stir well and bring to a simmer.
Cook the rolls: Arrange the stuffed cabbage rolls seam side down in the tomato sauce, fitting them snugly in a single layer. Cover the pot and simmer over low heat for 35-40 minutes, turning the rolls gently halfway through cooking to coat them evenly in the sauce.
Finish and serve: Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley if desired. Serve warm as a satisfying gluten-free main course.