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.

  2. Add beef/pork and onion in the hot Dutch oven 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, water, garlic, salt, and pepper and bring to a boil.

  3. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, around 20-25 minutes. Stir in dill weed, and add salt and pepper to taste. Serve in bowls topped with homemade sour cream or creme fraiche, 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! :)