How to Make Paleo Stuffed Cabbage - A Step-by-Step Guide

Stuffed cabbage is a classic dish that has been enjoyed by many cultures for centuries. This hearty and flavorful dish typically consists of cabbage leaves stuffed with a savory mixture of meat, grains, and spices, and then simmered in a rich tomato sauce. While traditional stuffed cabbage recipes often include rice and ground beef, this Paleo version offers a healthier and grain-free twist on the classic dish.

The Paleo diet, also known as the caveman diet, is based on the idea of ea...

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Ingredients

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

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 55 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 8

  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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 boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
  • 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.
  • Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of 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.
  • 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.
  • Bake in the preheated oven until sauce is bubbling, about 1 hour.
  • Nutrition

    423 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 118mg
    • Sodium: 2159mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 13g
    • Total Sugars: 15g
    • Protein: 30g
    • Vitamin C: 152mg
    • Calcium: 209mg
    • Iron: 25mg
    • Potassium: 1570mg