Low Carb Reuben Cabbage Rolls

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These Easy, Low Carb Reuben Cabbage Rolls have all the favorite ingredients that make Corned Beef and Cabbage so popular, but stuffed into a roll with a creamy Thousand Island dressing makes them even better!
  • 1 cup 5 ounces (143g) sauerkraut
  • 1 head cabbage
  • 1 lb. corned beef
  • 8 ounces 240g Swiss cheese, shredded

Thousand Island Dressing
  • 2 cups 16 ounces (471g) sour cream
  • 1 tbsp white wine vinegar
  • salt & pepper to taste
  • 1/2 cup 4 ounces sugar free ketchup
  • 1/3 cup 3 ounces (87g) dill pickle relish

Low Carb Reuben Cabbage Rolls

  1. Remove the center stem of the cabbage.
  2. Bring a large pot of water to a boil and add salt. Place the head of cabbage in the boiling, salted water and boil for about 10 minutes or until leaves are soft . Drain and dry leaves well and set aside.
  3. Cook your corned beef according to it’s package. May take between 2-3 hours.
  4. Drain and shred corned beef.
  5. Preheat oven to 350 degrees.
  6. In a large bowl, combine the corned beef, sauerkraut and Swiss cheese. Mix well. Set aside.
  7. Stir dressing ingredients together, add salt and pepper to taste.
  8. Pour half the dressing into the filling ingredients and mix to combine. Reserve the rest.
  9. Spread some dressing into the bottom of a 9 by 13 pan.
  10. Lay one cabbage on work surface, fill a small amount in the center of the cabbage leaf. Roll up one side, then ends, then other side, and place seam side down into pan. Make 16 rolls.
  11. Cover rolls with reserved dressing.
  12. Cover pan and bake 30 minutes.
  13. Enjoy!

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