Keto Low Carb Reuben Cabbage Rolls (How To Video)

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.

Cabbage Rolls

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.

Ingredients

cabbage head (you will use at least half of the cabbage)

corned beef (if you don't want to cook this, swap with pastrami)

sauerkraut

Swiss cheese

Thousand Island Dressing

sour cream

sugar-free ketchup

dill pickle relish

white wine vinegar

sea salt & black pepper

Instructions

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.

Stuffed Cabbage

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!