Reuben Cabbage Rolls
Cabbage rolls and a classic Reuben collide in these Reuben Cabbage Rolls. This recipe features corned beef and sauerkraut filling, cauliflower rice, with Swiss cheese, thousand island dressing, and cabbage. A great St. Patrick’s Day-inspired low-carb/keto lunch or dinner option!
This recipe was developed by Krista over at A Pinch From The Patio
Cabbage rolls are a traditional dish in the Polish cuisine. Cabbage rolls are made with a beef or pork filling and then are paired with rice, spices, and steamed and paired with a tomato-based sauce.
These corned beef cabbage rolls are a fun twist on the classic Reuben sandwich giving it an Irish twist like in this Irish Soda Bread Recipe. Cabbage rolls are such a flavorful recipe, and great if you are looking for a gluten-free alternative to a traditional sandwich. Plus the cabbage creates that low-carb and keto Reuben recipe.
🥩Key Ingredients
- Cabbage – The cabbage is going to be the base for the keto reuben wraps. It is low in calories and loaded with vitamins and minerals which is a healthy and flavorful choice.
- Riced Cauliflower – The rice cauliflower is a replacement for traditional rice. It is going to add some texture and help bind the rest of the filling together.
- Deli Sliced Corned Beef or Pastrami – You can use pastrami or sliced corned beef for a salty and savory flavor to the rolls.
- Swiss Cheese – The Swiss cheese offers a creamy and tangy flavor to the cabbage rolls with corned beef. It helps to blend all the flavors and richens the cabbage rolls.
- Thousand Island Dressing – You can buy store-bought or make your own homemade Thousand Island dressing! If you want a keto recipe make sure to reach for a low-carb option.
- Sauerkraut – Sauerkraut is going to add a tangy flavor with a little crunch to the filling. You will find that you get some probiotic benefits from the sauerkraut.
🐄How To Make Corned Beef Stuffed Cabbage
1️⃣Soften the cabbage: Carefully cut out the cores of the cabbage, then drop the cored heads of cabbage into a stockpot of salted boiling water. After about 10 minutes, the first few leaves will begin to peel away on their own. When this happens, remove the cabbage from the pot and set it aside until it’s cool enough to handle.
2️⃣ Prepare the filling: Start by cooking the cauliflower rice according to the package directions and mincing up the corned beef (or pastrami). Mix the cauliflower rice, deli meat, sauerkraut, cheese, and salt and pepper.
3️⃣ Separate the leaves: Once the cabbage is cool enough to handle, carefully peel away the larger outer leaves. You’re going to need 16 total. On the bottom of each leaf, there’s a thick spin that I recommend trimming down a bit to make the cabbage easier to work with. You can use the inner smaller leaves to patch up any tears and imperfections. Make sure to pat the leaves as dry as possible before rolling.
4️⃣ Roll the stuffed cabbage: It’s easy to learn how to wrap a cabbage roll! With the bottom of the cabbage leaf facing towards you, spoon about a ¼ cup of the filling into the center of the leaf. Now fold the left side over the filling, followed by the right side. To finish, simply start at the bottom and gently roll away from you until all of the filling is wrapped up.
5️⃣ Heat the cabbage rolls: At this point, there’s nothing raw about these wraps, so the goal isn’t to cook anything but rather heat them through and melt the cheese. You can do this in an air fryer or an oven.
- Finish in air fryer: Place the rolls seam side down in an even layer in the fryer basket and air fry at 350 degrees for 10 minutes or until the rolls are heated through and nice and toasty.
- Finish in oven: Place them seam side down on a parchment paper-lined baking sheet and heat them through for 20 minutes.
🧀Variations and Substitutions
Here are a few different ways you can change up the Reuben cabbage rolls. Feel free to play around with the recipe and see what substitutes you prefer.
- No Mayo: If you don’t want to use the mayonnaise in the dressing, you can use a Greek plain yogurt to replace it. Or even sour cream. Both swaps will still help create the creamy texture with very little flavor change.
- Cabbage Alternatives: You are more than welcome to replace the cabbage as the wrap. You can use a low-carb tortilla! Or reach for fresh lettuce leaves that you just fill wrap up and serve. As well as using Swiss Chards as a sturdy green that will offer a mild flavor to the rolls.
- Cheese Alternatives: If you are aiming for a different flavor, reach for provolone, mozzarella, or even a plant-based cheese.
- Shredded Brussels Sprouts: Instead of riced cauliflower you can use shaped Brussels sprouts. You will still take away incredible flavor and texture but you are adding in a different flavor to the low carb reuben wraps.
- Proteins: Swap out the corned beef and use roast beef, shredded chicken, tofu if you want meatless options, etc.
More Keto Dishes
Reuben Cabbage Rolls
Ingredients
- 2 heads of cabbage
- 1 cup frozen riced cauliflower
- ½ pound deli-sliced corned beef or pastrami
- 1 cup sauerkraut
- 1 cup shredded swiss cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- [½ cup thousand island dressing]
Instructions
To Prepare the Cabbage Leaves:
- Bring a stockpot of salted water (large enough to submerge both heads of cabbage) to a rolling boil. Meanwhile, using a sharp knife carefully cut away the cores from the cabbage heads. Transfer the cored cabbage heads to the boiling water, cover and boil for 10 minutes or until the cabbage becomes soft enough to pull off individual leaves with ease. Remove from the pot and set aside.
- Once the cabbage is cool enough to touch, pat each leaf dry with a paper towel and gently peel away 16 large individual leaves. Using a paring knife, trim down the thick center stem on each leaf. You can use any leftover smaller leaves to patch up any tears in the large leaves.
For the Filling:
- While the cabbage heads are boiling, prepare the filling. Cook the cauliflower rice according to the package directions. Mince the corned beef.
- In a large bowl, mix cooked cauliflower rice, corned beef, sauerkraut, cheese and salt and pepper.
To Assemble:
- With the bottom of the leaf facing towards you, place about a ¼ cup of filling in the center of each leaf.
- Fold the left side of the leaf over the filling, then flip the right side over the filling. Flip the bottom of the leaf over the filling and begin rolling away from you until the filling is completely enclosed within the roll.
To Heat in the Air Fryer:
- Working in batches, position rolls in an even-layer in air fryer basket.
- “Air fry” at 350 degrees for 10 minutes or until the rolls are heated through.
To Heat in the Oven:
- Preheat oven to 350 degrees.
- Position rolls in an even-layer on to a parchment paper-lined baking sheet.
- Bake for 20 minutes or until the rolls are heated through.
- Serve alongside 1000 island dressing for dipping and ENJOY! 🙂
Notes
- To cool the cabbage quicker, simply place it in the fridge until it’s cool enough to handle.
- These rolls can be made in advance and heated through before serving.
This looks fabulous! Can these be frozen? I’m a big fan of making a double batch of recipes and freeze 1/2 or just freezing the leftovers.
I’m not sure I would! The cabbage may get mushy and lose its texture when they are defrosting unfortunately! 🙁