So I harvested this guy yesterday… cabbage 1 Well, actually Doc did the honors. I think the head of the cabbage was bigger than his head. A beauty like this deserves a really special recipe. After all, we only grow 5-6 cabbages per winter (for lack of space). One of my favorite things to do with cabbage is to stuff it. But alas, my go-to recipe calls for rice in the filling. Since we are still pretty much eating Paleo after my Whole 30 Challenge, I decided to try swapping out cauliflower rice for the regular rice. And it WORKED. You’d never even notice the rice is missing. If you haven’t tried cauliflower rice yet, you ought to head over to my friend Tracy’s blog. She writes at Stay Fit Mom, and her recipe for cauliflower rice is seriously the easiest thing EVER. So here’s my version of Paleo Stuffed Cabbage Rolls! cabbage rolls 1

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Paleo Stuffed Cabbage Rolls
Print Recipe
Servings Prep Time
18 rolls 30 min
Cook Time
2 hours
Servings Prep Time
18 rolls 30 min
Cook Time
2 hours
Paleo Stuffed Cabbage Rolls
Print Recipe
Servings Prep Time
18 rolls 30 min
Cook Time
2 hours
Servings Prep Time
18 rolls 30 min
Cook Time
2 hours
Ingredients
Cabbage Rolls
Sauce
Servings: rolls
Instructions
  1. Prepare cabbage by cutting off the bottom core. Peel off 18 leaves and blanch them in a pot of boiling water for 1-2 minutes. Place the hot leaves into a bowl of cold water until you're ready to roll them.
  2. In a stock pot, melt 1 Tbsp butter. Add 1 onion and sautee until soft and lightly browned. Add 2 cloves garlic and stir. Remove from heat.
  3. In a large bowl, combine beef, cooked onion, cauliflower rice, eggs, salt and pepper. Mix well. I use my hands. Set aside.
  4. In the same stock pot, melt remaining butter. Add onion and sautee until soft. Add garlic and stir. Add remaining sauce ingredients and bring to a simmer. Reduce heat to low and let it hang out while you roll the cabbage.
  5. Line a 9'x13" pan with a thin layer of sauce. To roll the cabbage, place a palm-sized ball of filling at the thick end of the cabbage. Gently roll the leaf tucking in the sides as you go. Place the roll seam-side down in you pan. Repeat until the leaves and filling is used up. You may need an additional pan for a few of the rolls.
  6. Top the rolls with the remaining sauce. Bake at 350 for 2 hours. Cover with foil after the first hour to prevent the rolls from drying out.
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