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Paleo Stuffed Cabbage

Paleo Stuffed Cabbage

Cindy Anschutz Barbieri

"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!"
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Ingredients

2 h 35 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 2159 mg
  • 86%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.
  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.
  8. Bake in the preheated oven until sauce is bubbling, about 1 hour.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of sea salt. The actual amount of salt consumed will vary.

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Reviews

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These were tasty little morsels, but the prep time and the number of steps make it unlikely that I repeat this. I prepared exactly as directed, and I did not change any ingredients, except to u...

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