Cabbage rolls have undeniable appeal on cold winter days, but who needs the rice that gets wrapped up in them when you’re doing keto? This deconstructed cabbage roll recipe takes all the best, low-carb parts of the cabbage roll and makes it into an epic deconstructed cabbage roll stew.

Keto Deconstructed Cabbage Roll Stew


  1. Heat a large skillet over medium heat. Add onions and sprinkle of salt and sauté for 1-2 minutes until translucent then add the garlic and sauté until garlic is fragrant. Add thyme and smoked paprika and sauté until fragrant.

  2. Add beef/pork and cook until browned and crumbly, 5 to 7 minutes (if using vegan ground round, stir in at the end of cooking the cabbage.) Add cabbage, tomatoes, bay leaves, salt and pepper and bring to a boil.

  3. Cover skillet, reduce heat to low, and simmer until cabbage is tender, around 20-25 minutes. Stir in dill weed and parsley and add extra salt and pepper, if necessary, to taste. Serve in bowls topped with homemade sour cream, creme fraiche, or vegan sour cream, as well as fresh parsley, and more fresh dill.

Did you make this keto deconstructed cabbage roll stew recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)