Paleo Stuffed Cabbage

I love stuffed cabbage (galumpkis) and wanted to share my version of paleo stuffed cabbage. I also love zucchini so I find a way to incorporate it in many meals. I made this for a dinner party and everyone was commenting on how delicious and light they were but nobody realized that rice was omitted and I used cauliflower and zucchini. I was hoping for leftovers but that was not the case!

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

Ingredients

• 2 eggs
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 pound ground pork
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 pound ground beef
• ½ teaspoon dried parsley
• 1 teaspoon sea salt
• 2 tablespoons sea salt
• 1 zucchini
• 1 small yellow onion, chopped
• ½ teaspoon sea salt
• 1 cup low-sodium chicken broth
• 1 (8 ounce) can tomato paste
• 1 (28 ounce) can crushed San Marzano tomatoes
• ¼ cup almond flour
• ¾ head cauliflower
• 2 heads green cabbage

Recipe Instructions

Step 1

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

Step 2

Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a 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 salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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 dish with aluminum foil.

Step 8

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