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Quinoa Stuffed Cabbage Rolls

Low Carb Cabbage Rolls

A hearty healthy wholesome meal that can be meal prepped!
5 from 4 votes
Course low carb, Main Course
Cuisine Mediterranean


Pressure Cooker (optional)


  • 2 heads cabbage


  • pounds ground meat
  • 2 cups white quinoa
  • 2 medium onions minced
  • 10-15 cloves garlic minced
  • 2 teaspoons seven spices
  • 1 tablespoon sumac
  • ¼ cup oil
  • salt to taste
  • ¼ teaspoon citric acid
  • 2 teaspoons black pepper


  • ¼ cup oil
  • 4 cups warm water
  • 6 cloves garlic crushed
  • 2 bouillon cubes
  • 2 lemons juiced
  • 1 teaspoon black pepper
  • 1 teaspoon seven spices


  • At the root of the cabbage cut deep with a knife around in square form.  After cutting well, pull the root out with a fork.
  • Place the cabbage head in boiling water for 20 minutes or so, until it becomes tender and leaves start to slightly fall off. 
  • Don’t over boil since leaves will become too soft to roll. Drain cabbage and begin to separate leaf by leaf.  With a knife cut horizontally the tip of each leaf that is hard to smooth out surface and the leaf becomes foldable.
  • Mix all ingredients under “cabbage stuffing”.  You can add more salt to taste. I usually taste the mix (I don’t swallow it) then fix salt to your liking.
  • Put about 2 tablespoons of the meat and quinoa mix in one whole leaf or half the leaf, fold in from the right then the left of leaf and begin to roll.  Line up the rolled cabbage in a pressure cooker or a large pot.
  • Mix all ingredients under “broth”, then pour over rolled cabbage in pressure cooker pot.  Set pressure cooker to 18 minutes.
  • Once done, you can taste it, adjust any flavors in the broth if needed. 
    Note: Once the pressure is released, leave the stuffed cabbage in for about an hour or so, it really allow the flavors to soak in.
  • Drain most of the water out by placing a plate over the cabbage inside the pot. Enjoy with black pepper and a squeeze of lemon.
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