Cabbage Wrapped Brie Stuffed Meatball - Keto, Low Carb

Keto Cabbage Wrapped Brie Stuffed Meatball / Low Carb / Gluten Free

Published on Jan 29, 2018


Keto Cabbage Wrapped Brie Stuffed Meatball - Low Carb, Gluten Free


This is a dish that the whole family will love! It’s easy to make, visually appealing and absolutely delicious!

It looks like one cooked head of cabbage, but it’s a large cabbage wrapped meatball stuffed with a wheel of brie, baked in an oven safe bowl!

You can try with ground beef, but I think that juicy ground pork is best for this recipe.

Cabbage Wrapped Brie Stuffed Meatball - Keto, Low Carb





My Amazon Picks

Sponsored Links



Cabbage Wrapped Brie Stuffed Meatball / Low Carb / Keto

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 - 3 slices
Calories 635 kcal
Author Miyuki



  • 4 oz Cabbage Leaves (115 g) (* About 5 Big Leaves)
  • 12 oz Ground Pork (340 g)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1 tbsp Grated Parmesan Cheese
  • 1 tbsp Worcestershire Sauce
  • 1 wheel (4 oz / 125 g) Brie or Camembert Cheese


  • 1.5 tbsp Sugar Free Ketchup
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Gluten Free Soy Sauce


  • 1/2 tsp Dried Parsley (or 1 tsp Fresh Chopped Parsley)


  1. Fill a pot with water and bring it to a boil. Parboil the cabbage leaves for 3 - 5 minutes with a lid on. Drain and pat the leaves dry with a towel. Set aside.

  2. Preheat the oven to 200 C / 400 F.
  3. In a mixing bowl, combine the ground pork, salt, pepper, parsley, garlic powder, parmesan and Worcestershire sauce. Knead the mixture until uniform.

  4. Line an oven safe glass bowl with the cabbage leaves. (I used a 6 inch (15 cm) bowl.)

  5. Add about half of the pork mixture to the bowl. Place the brie in the center and cover with the remaining half of the pork mixture.

  6. Fold the ends of the cabbage leaves over the pork mixture.
  7. Cover with alminum foil and bake for 30 - 35 minutes.

  8. Sauce: Mix well the ketchup, Worcestershire sauce and soy sauce in a small bowl. Heat in a pan or microwave if desired. (* Also you can add the juice / grease from the baked meatball to the sauce.)

  9. Let the cabbage wrapped meatball stand for 5 minutes. Carefully invert on a serving platter. (* Before inverting, make sure to remove the juice / grease from the baked meatball from the bowl. Add to the sauce or discard.)

  10. Pour the sauce on top and sprinkle the parsley.

Recipe Notes

Adding 1 - 2 tbsp of heavy cream to the sauce is also recommended 🙂

Per Serving:

- 1/2 Slice:

Calories 635 kcal, Protein 47.8 g, Total Fats 44.1 g, Total Carbohydrates 7.4 g, Dietary Fiber 1.0 g, Sugar 5.3 g

- 1/3 Slice:

Calories 423 kcal, Protein 31.9 g, Total Fats 29.4 g, Total Carbohydrates 4.9 g, Dietary Fiber 0.7 g, Sugar 3.5 g

This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.

Sponsored Links

You may also like...

Popular Articles...

Leave a Reply

Your email address will not be published. Required fields are marked *