Keto Reuben Cabbage Rolls (corned beef + Swiss)
Serves: 4–6 (10–12 rolls) Time: ~35 min Net carbs: ~3 g per roll (sauce not included)
Ingredients
1 small green, Savoy, or Napa cabbage (10–12 large leaves)
12 oz corned beef or pastrami, chopped or shredded
1 cup sauerkraut, well drained and squeezed dry
6 oz Swiss cheese, shredded or cut into batons
1 Tbsp butter or avocado oil
½ tsp caraway seeds (classic “rye” flavor)
¼ tsp black pepper
Keto Thousand Island (dipping or drizzle)
½ cup mayonnaise
2 Tbsp sugar-free ketchup
1 Tbsp dill relish (or finely chopped pickles)
1 tsp white or apple-cider vinegar
Pinch paprika and a tiny pinch sweetener (optional)
Salt & pepper to taste
Directions
Blanch leaves: Bring a large pot of salted water to a boil. Peel off 10–12 cabbage leaves. Boil 2–3 min until pliable; drain and pat very dry. Trim thick ribs flat.
Make filling: In a bowl, combine corned beef, sauerkraut, caraway, and pepper. (If you want it creamier, fold in 2 Tbsp softened cream cheese or mayo.)
Roll: Place ~2–3 Tbsp filling and a piece of Swiss on each leaf. Fold sides in and roll tightly.
Cook: Heat butter/oil in a large skillet over medium. Place rolls seam-side down; cook 2–3 min per side to lightly brown. Transfer skillet to a 375°F / 190°C oven for 8–10 min to heat through and melt the cheese.
Air fryer: 370°F for 7–9 min, turning once.
Sauce: Stir together sauce ingredients until smooth.
Serve: Spoon a little sauce over the warm rolls or serve on the side. Sprinkle extra caraway if you like.
Tips & swaps
Use lettuce leaves for a cold, no-cook version (as in the photo): corned beef + Swiss + a dab of sauce, roll and eat.
Add sautéed onions or mushrooms for bulk with minimal carbs.
Leftovers keep 3–4 days; reheat at 350°F for 8–10
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