Why You’ll Love This Recipe

I love how these cabbage and egg rolls come together so quickly with just a few ingredients. They’re ideal for keto or low-carb diets, and I can easily customize them with herbs, spices, or even protein add-ins like bacon or sausage. Best of all, they’re storage-friendly—I often make a batch ahead of time for easy meals during the week. Each roll is packed with flavor, fiber, and protein, making it a clean and delicious choice that never feels like a compromise.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs

• ½ medium head of cabbage, shredded

• ½ teaspoon onion seasoning

• 1 tablespoon olive oil

• ½ teaspoon garlic seasoning

• Salt and pepper, to taste

• 1 tablespoon grated Parmesan cheese

• 2 tablespoons fresh herbs (such as dill, thyme, or parsley)

Directions

1. Prepare the Cabbage:
I start by shredding the cabbage using a grater or knife and set it aside.

2. Cook the Cabbage:
In a large skillet over medium heat, I heat the olive oil. Then I add the shredded cabbage and cook it for 5 to 7 minutes, stirring occasionally, until it becomes tender and lightly golden.

3. Season the Cabbage:
I mix in the onion seasoning, garlic seasoning, salt, and pepper, combining everything well with a spatula.

4. Beat the Eggs:
In a separate bowl, I crack the eggs and beat them using a whisk until smooth.

5. Cook the Eggs with the Cabbage:
I move the cabbage to one side of the skillet and pour the beaten eggs into the empty side. I cook the eggs for 2 to 3 minutes, stirring occasionally, then mix them with the cabbage to combine.

6. Form the Rolls:
Once the mixture is fully cooked, I divide it into four portions and shape each one into a compact roll using a spoon or my hands.

7. Garnish and Serve:
I garnish each roll with fresh herbs and a sprinkle of parmesan cheese. These rolls are great served warm with a keto-friendly sauce or low-sugar ketchup on the side.

Servings and Timing

This recipe yields 4 rolls.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• I sometimes mix in cooked bacon or chopped sausage to add more flavor and heartiness.

• For extra heat, I like adding red chili flakes, cayenne pepper, or fresh jalapeño slices.

• I switch up the herbs depending on what’s in season—basil, oregano, and rosemary all work well.

• For a dairy-free option, I use dairy-free parmesan or simply skip the cheese altogether.

Storage/Reheating

Fridge:
I store leftover rolls in an airtight container in the fridge for up to 3 days.

Freezer:
To freeze, I place the rolls on a baking sheet and freeze until firm, then transfer them to a freezer bag. They keep well for over a month.

To reheat, I warm them in a skillet or microwave until heated through.

FAQs

Are these cabbage and egg rolls low in carbs?

Yes, each roll contains just 6g net carbs, making them a perfect fit for a keto or low-carb diet.

Can I store these cabbage and egg rolls?

Definitely. I refrigerate them for up to 3 days or freeze them for a month or more after flash-freezing them on a baking sheet.

Will adding cheese make them even better?

Absolutely. I like mixing cheese into the filling or using extra parmesan on top. It adds more richness and flavor.

Can I use pre-cooked cabbage?

Yes, I’ve made these with leftover cooked cabbage. I just squeeze out any extra liquid first, and while the texture is softer, it still holds up well.

Can I make this recipe without eggs?

For an egg-free version, I substitute with plant-based egg alternatives or use chickpea flour mixed with water for binding. The flavor is different but still delicious.

Conclusion

These Keto Cabbage and Eggs Rolls are one of my favorite ways to enjoy a low-carb meal that’s both filling and flavorful. With just a few ingredients and minimal prep, I can whip them up anytime. They’re endlessly customizable, easy to store, and totally satisfying—exactly the kind of recipe I like to keep on repeat in my keto routine.