Paleo Stuffed Cabbage

These paleo cabbage rolls are stuffed with shredded cauliflower and zucchini instead of rice, along with a meaty beef and pork filling. Delicious!

• Preparation Time: 40 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 35 mins
• Calories: 423 Calories

Ingredients

• 2 eggs
• 1 clove garlic, minced
• 1 pound ground pork
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pound ground beef
• 1 teaspoon sea salt
• 2 tablespoons sea salt
• 1 zucchini
• 1 small yellow onion, chopped
• 1 cup low-sodium chicken broth
• 1 (8 ounce) can tomato paste
• 1 (28 ounce) can crushed San Marzano tomatoes
• 2 heads green cabbage
• 0.5 teaspoon ground black pepper
• 0.25 cup almond flour
• 0.75 head cauliflower

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until sauce is bubbling, about 1 hour.

Step 3

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.

Step 4

Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.

Step 5

Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.

Step 6

Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.

Step 7

Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.

Step 8

Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.