Paleo Stuffed Cabbage
Recipe information
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Cooking:
40 min.
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Servings per container:
8
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Ingredients for - Paleo Stuffed Cabbage

1. Crushed San Marzano tomatoes - 1 (28 ounce) can
2. Low-sodium chicken broth - 1 cup
3. Garlic, minced - 1 clove
4. Dried parsley - 1 teaspoon
5. Tomato paste - 1 (8 ounce) can
6. Sea salt - 1 teaspoon
7. Ground black pepper - ½ teaspoon
8. Ground beef - 1 pound
9. Ground pork - 1 pound
10. Yellow onion, chopped - 1 small
11. Garlic, minced - 3 cloves
12. Dried basil - 1 teaspoon
13. Dried oregano - 1 teaspoon
14. Dried parsley - ½ teaspoon
15. Sea salt - ½ teaspoon
16. Ground black pepper - ¼ teaspoon
17. Sea salt - 2 tablespoons
18. Cauliflower - ¾ head
19. Green cabbage - 2 heads
20. Zucchini - 1
21. Eggs - 2
22. Almond flour - ¼ cup

How to cook deliciously - Paleo Stuffed Cabbage

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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